This weeks post marks a YEAR of blogging for me. And I want to celebrate that with some Naturally Green Histamine Friendly Muffins 🙂 These Pretty In
Pink Green Muffins are so cute, they taste divine, are deliciously moist and has hidden veggies inside 🙂 What more can you ask for? Oh YES! Chocolate – so I added some white chocolate chips to the mix too 😉 o/
This recipe is adapted over multiple steps from my sons favorite green cupcake recipe. But as the original recipe includes both spinach and banana, some changes has been made along the way. And many different replacements for spinach has been tested 😉 Of which my favorite is baby Swiss chard. But (baby) kale works just fine as well 🙂 I even tried replacing the spinach with basil, but if all of the spinach is replaced by basil, the taste of the basil becomes too strong.
The muffins are really easy to make. Just combine the dry ingredients (flour, baking powder, baking soda, salt and vanilla) in a bowl and mix them well. Add all of the wet ingredients (milk, honey, oil and egg) to a blender together with the leafy greens and zucchini. Yes zucchini! It adds a lot of moisture and texture to the muffins, and makes sure that the cake stays moist and delicious for days! Adding zucchini to cake, is THE best idea ever 😀 Blend the wet ingredients and the vegetables together till they form a smooth vibrant green liquid.
Now simply pour the green liquid in to the bowl with the dry ingredient. And stir gently to combine everything well. Now add your add ins of choice. I like to add (white) chocolate chips and chopped up (tolerated) nuts. My boys prefer it without the nuts though, so I often leave them out. Fold in the add ins, and distribute your batter evenly in your muffins shapes. Bake in a preheated oven, at 180°C (360°F) for 15-20 minutes, or ca 45 minutes if you are baking a cake instead of muffins. Use a toothpick to check if they are ready. When the toothpick comes out clean, they are done.
I usually bake half a portion of this recipe, using 2 quail eggs. Half a portion yields 10-12 muffins, or 6 big muffins like the ones shown in the celebration pictures here. You can also bake a cake instead of muffins, in that case I usually use a round bake tin of 24 cm in diameter (ca. 9,5 “) for this recipe. This weekend I plan on turning this recipe into a dinosaur shaped birthday cake for my oldest, who is turning 5. Wish me luck, as I’m not a huge wizard with frosting/decorating cakes 😉
Naturally Green Histamine Friendly Muffins
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 20-24 1x
Pink Green Muffins – so deliciously cute and yummy. Natural Green Low Histamine Muffins
- 2 cups tightly packed spelt flour (ca. 300 g)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp vanilla powder
- 2 tbsp (plantbased) milk of choice
- 2/3 cup of honey (160 ml)*
- 1/2 cup olive oil (120 ml)
- 4 quail eggs or one 1 chicken egg
- 5,3 oz baby Swiss Chard (150 g)**
- 5,3 oz zucchini (150 g)
Optional add ins:
- (white) chocolate chips
- chopped up tolerated nuts – I like macadamia nuts or pecans
- Preheat the oven to 180°C (360°F)
- Combine the dry ingredients (flour, baking powder, baking soda, salt and vanilla) in a bowl and mix them well.
- Add all of the wet ingredients (milk, honey, oil and egg) to a blender together with the leafy greens and zucchini. Blend the wet ingredients and the vegetables together till they form a smooth vibrant green liquid.
- Now simply pour the green liquid in to the bowl with the dry ingredient. And stir gently to combine everything well.
- Fold in your add ins of choice.
- Distribute your batter evenly in your muffins shapes. I use an ice cream scoop to do this.
- Bake for 15-20 minutes at 180°C (360°F), or ca 45 minutes if you are baking a cake instead of muffins.
- Use a toothpick to check if they are ready. When the toothpick comes out clean, they are done.
- Let them cool down, before you dig in. Enjoy
- If you prefer to not use honey, you can replace it with any liquid sweetener. Be aware of the color though. I once made it with date syrup, which is very dark and thus turned the cake into a more army green/brown color.
- You can also use (baby) kale, cavolo nero/lacinato kale, a mix of different leafy greens and herbs like basil and lemon balm.
If you love these Naturally Green Histamine Friendly Muffins – You might like these recipes:
isnt spelt really high in hisyamine
Hi Lauren 🙂
Spelt is actually low histamine. And so is wheat. However, the gluten in these grains is often a problem for people with histamine intolerance. Because it irritates the intestinal wall. Some research even says that it is responsible for “poking holes” in the intestinal lining. This is the reason why you see so many people staying away from gluten and gluten containing grains. Some people even take it a step further and go completely grain free. As you see, from my recipes, I’m neither grain free nor gluten free. I do however, take care to not eat gluten too often (max 1-2 times per week). And I favor spelt over regular wheat, because it is lower in gluten. I do okay with it in this way. But if you don’t by all means, stay away from it 🙂
I’m working on finding more and more delicious alternatives in baked goods – and I will post more gluten free recipes, when I find recipes I like. So far I have posted a recipe for grain free pizza crust, grain free soft tortillas, gluten free cookies and a gluten free cake.
I made these muffins last night. Quite delicious, though I am sad that mine didn’t turn out that crazy shade of Hulk green! I don’t know what I did wrong!! I wanted people to stop dead when I ate them at work! Alas, it is not to be. They are very good, mild, like cornbread. The texture is light, but not cakey. Will definitely make again! Took pictures but don’t know how to add them to my post.
I’m not quite sure how to add photos to comments either… did you try copy pasting it?
As for the color – it varies a bit depending on which kind of leafy green you use and how young your zucchini is. I have gotten the most vibrant green color, when using baby chards and a thin green zucchini (skin on). The liquid sweetener can affect the color too. I once tried making it with date syrup, which gave it more of a brown tint.
Wizz Fletcher says
I have only just started on a low histamine diet and was desperate for something sweet when I found your blog. I made mine with courgette and swiss chard and like Erin mine weren’t the vibrant green yours were on the outside but were green on the inside. As I was turning out the vibrant mixture in to the baking tray my husband exclaimed ‘what’s that?’ – however a little while later when he was tucking in to them he did admit that they were in fact ‘quite nice’! I love them and they were just the sweet treat that I was craving. I used macadamia nuts and white chocolate chips. Can’t wait now to try some more of your lovely recipes!
haha my hubby had the same reaction 🙂 <3
Wizz Fletcher says
When I was making these cakes my husband exclaimed ‘what is that?’ as the green vibrant mix was poured out in to the cake tins! However I told him there was white chocolate in them (his favourite) and to just wait and see! As with all of Tania’s recipes I have tried so far, this did not disappoint. They were delicious. I am going to try them with baby kale next time and I might keep the tops covered with a bit of parchment to try and keep the green, as mine had a light brown top after baking (with chard) but were lovely and green inside.
Awe thanks Wizz – you are a five star reader ? and a great idea with the parchment paper…. you could also try covering them with aluminum foil after about 2/3 of the baking time.
Angela Knapp says
They came out great! I was going to share a photo but I guess I can’t. Ours are still green and tasty despite adding no chocolate chips or blueberries or anything. Thanks!
Thank you for sharing the photo of your green creation on Instagram – so great seeing the recipes come to life in other kitchens than my own <3
So happy they turned out great for you 🙂