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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Table of Contents
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.
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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One of the keys to understanding the level of your bucket is knowing your symptom progression. It is helpful to keep track of the symptoms you are having and to evaluate whether they are escalating. Symptom escalation means that the level of your bucket is rising.
Knowing your symptom progression in a symptom flare is the key to developing your own rescue plan. In this post, I discuss how to determine your own symptom progression. Once you know what typically happens in your symptom progression you can design a rescue plan to address those symptoms.
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Here’s the recipe for lower histamine cassava mini muffins!
Lower Histamine Cassava Mini Muffins
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.
Let me know what you think of lower histamine cassava mini muffins!
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