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Lower Histamine Cassava Chocolate Chip Muffins

Betsy Leighton | My Inert Life | www.myinertlife.space
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Course Breakfast
Cuisine American
Servings 15

Equipment

  • muffin tins
  • muffin liners

Ingredients
  

  • ½ cup olive oil
  • ½ cup ChocZero sugar-free maple syrup
  • ½ cup applesauce
  • 1 tsp vanilla extract
  • 2 eggs
  • ⅓ cup milk of choice, I used unsweetened Oatley
  • 1 cup Otto's Cassava Flour
  • ½ cup sunflower seed flour
  • ½ cup tapioca starch or flour
  • ¼ cup coconut flour
  • 1 tsp grain-free baking powder such as Otto's
  • ½ tsp sea salt
  • ½ cup chocolate chips or blueberries

Instructions
 

  • Preheat oven to 350 °F. Line 15 muffin cups with liners.
  • Combine all of the ingredients except the chocolate chips in the bowl of a stand mixer. Mix for 1-2 minutes, until fully combined. Scrape the sides at least once to make sure that all ingredients have been incorporated. Fold in the chocolate chips.
  • Use an ice cream scoop or spoon to scoop the batter into the prepared muffin liners. Bake for 25 minutes.
  • Remove the muffins from the oven and carefully tilt each muffin so that the bottom can vent while they cool for a few minutes. Serve immediately or freeze for later consumption.