Blueberry Cassava Flour Muffins

Makes approximately: 12 servings

Total time: 60mins

Need a low histamine snack that all your friends will enjoy too. These blueberry muffins are so yummy that you may want to make a double batch! Remember to try and use a coconut milk without thickeners as these can often cause mast cell or histamine problems (ceres coconut milk is great) 

Ingredients:

• 2 Small Organic Green Apples (or 1 large)
• 1 cup coconut milk (check ingredients to make sure it doesn’t contain xanthan gum or carrageenan to keep low histamine)
• 3 egg yolks (or 3 flax or chia eggs for egg free version)
• 3 Tablespoons coconut oil
• 1 teaspoon vanilla bean powder
• ¼ cup of maple syrup
• 1 teaspoon salt
• 1½ cups  cassava flour
• 2 teaspoons baking soda
• 1½ cups Blueberries (fresh or frozen)

Method:

• Preheat the oven to 165 C.  
• Grease muffin tin well with ghee or coconut oil. Or use unbleached paper baking cup liners.
• Chop apples into large chunks. 
• Add to the blender the following wet ingredients: apple chunks, coconut milk, egg yolks, coconut oil and maple syrup.
• Blend on high until smooth. 
• Add the following dry ingredients to the blender: cassava flour, baking soda, vanilla powder, salt. Blend on low just until smooth. Depending on your blender, you may need to hand mix if it’s not high powdered.  
• If using fresh blueberries, wash and dry or if frozen just tip from the bag
• Spoon batter into a bowl and gently fold in blueberries.  
• Fill muffin cups evenly.  
• Bake for 25-35 minutes until a toothpick comes out clean. Time depends on your oven and how full the muffin tins are.  
• Cool for 5 minutes. Use a sharp knife to gently release the edges of the muffins from the pan. Then transfer to a backing rack to cool for about 15 minutes before eating. (Or if using baking cup liners, transfer muffins in baking cups to the cooling rack. Allow to cool completely before removing the baking cups.)
• Freeze leftovers before they reach room temperature.