lower histamine cassava mini muffins

Delicious Guilt-Free Lower Histamine Cassava Mini Muffins

These lower histamine cassava mini muffins satisfy your craving for baked goods while being lower in histamine, oxalates, carbs, and saclicylates.

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This is a recipe that I’ve adapted several times to fit my current diet. Instead of mini muffins, alternatively, you can also bake this recipe in silicone donut molds.

Ingredient notes for lower histamine cassava mini muffins

The recipe calls for ChocZero Maple Syrup as the sweetener. You can substitute any of ChocZero’s syrups (maple pecan, caramel, maple vanilla) to your liking. I like ChocZero products because they are almost all free of erythritol, which I react to. If you are not on a keto or low-carb diet you can use regular maple syrup. And I use these ChocZero baking chips in the recipe as well. You could substitute dried blueberries for the baking chips if you wanted a fruitier version that was still low-histamine.

https://www.pinterest.com/pin/1054475700229412665/

The original recipe called for half Otto’s Cassava Flour, and then a combination of white rice and brown rice flour for the remainder of the flour. For keto and low histamine diets, I eliminated the rice flour and substituted coconut flour and Beyond the Equator Pumpkin Seed Flour.

Leftovers

  • Serve these muffins immediately or freeze leftovers right away.
  • Freeze for up to 3 months.

What to serve along with lower histamine cassava mini muffins

This recipe is perfect with a hot cup of tea.

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Here’s the recipe for lower histamine cassava mini muffins!

Lower Histamine Cassava Mini Muffins

Betsy Leighton
3 carbs per mini muffin
Prep Time 15 minutes
Cook Time 15 minutes
Course Breakfast
Cuisine American
Servings 24

Ingredients
  

  • ½ cup Extra virgin olive oil
  • ¼ cup ChocZero Maple Pecan Syrup
  • ¼ cup Applesauce, unsweetened
  • 1 tsp Vanilla extract
  • 2 eggs
  • ½ cup Otto's Cassava Flour
  • ½ cup Beyond the Equator Pumpkin seed flour
  • 1 tsp Otto's Grain Free Baking powder
  • ½ tsp sea salt
  • 3 oz. ChocZero dark chocolate Baking Chips
  • 1 tbsp Tapioca Flour/Starch
  • 3 tbsp Coconut flour

Instructions
 

  • Preheat oven to 350 degrees F. Spray 24 mini muffin cups with olive oil spray.
  • Combine dry ingredients in a medium bowl.
  • Combine all the wet ingredients in a small bowl and whisk until combined.
  • Pour the wet mixture into the dry mixture and add the chocolate chips, stirring until smooth.
  • Spoon batter into prepared muffin cups. Bake for 14-16 minutes until lightly browned on top. Freeze or consume immediately.
Keyword gluten-free, grain-free, low histamine, MCAS, sugar-free

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Disclaimer

The preceding material does not constitute medical advice. This information is for information purposes only and is not intended to be a substitute for professional medical advice, diagnosis, cure or treatment. Always seek advice from your medical doctor. 

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