Naturally Green Histamine Friendly Muffins

  • Author: Tania Surrow Larsen - The Histamine Friendly Kitchen
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 20-24 1x


Pretty in 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


  1. Preheat the oven to 180°C (360°F)
  2. Combine the dry ingredients (flour, baking powder, baking soda, salt and vanilla) in a bowl and mix them well.
  3. 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.
  4. Now simply pour the green liquid in to the bowl with the dry ingredient. And stir gently to combine everything well.
  5. Fold in your add ins of choice.
  6. Distribute your batter evenly in your muffins shapes. I use an ice cream scoop to do this.
  7. Bake for 15-20 minutes at 180°C (360°F), or ca 45 minutes if you are baking a cake instead of muffins.
  8. Use a toothpick to check if they are ready. When the toothpick comes out clean, they are done.
  9. 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.