Low Histamine Carrot Muffins- gf, df

Dry

2 cups gluten free flour blend (see recipe link below)

1 tbsp baking powder

½ tsp baking soda

½ tsp salt

½ tsp xanthan gum (omit if your gf blend already has it)

Wet

½ cup pureed carrots

½ cup sugar (or 1/2c. maple syrup)

½ cup extra light tasting olive oil

2 egg yolks

¼ cup water

1 tsp vanilla (optional)

Histamine Level: 1

rated a 1 due to vanilla. Substitute 1 tsp water for histamine level 0.

Preheat your oven to 375°F. Line a muffin tin with paper liners or grease with olive oil.

In a mixing bowl, whisk together the gluten-free flour blend, baking powder, baking soda, salt, and xanthan gum (if using).

In another bowl, whisk together the pureed vegetables, maple syrup, olive oil, eggs, and vanilla extract.

Add the wet ingredients to the dry ingredients and stir until just combined.

Scoop the batter into the muffin tin, filling each cup about 2/3 full.

Bake for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.

Freeze any extra muffins.