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Low Oxalate Cranberry Muffins (GF, Low Histamine, Low FODMAP)

Kristina Hicks-Hamblin
Servings 12 muffins

Ingredients
  

DRY

  • 1 1/2 cups oat flour (ground from sprouted, rolled oats)
  • 1 cup potato starch
  • 1/2 cup coconut flour
  • 1/4 cup sugar
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp vanilla powder
  • 1 cup frozen cranberries

WET

  • 1/3 cup olive oil
  • 6 egg yolks
  • 1 1/2 cups water

Instructions
 

  • Preheat oven to 350F.
  • Place muffin liners in muffin tins.
  • Mix all dry ingredients in a mixing bowl.
  • Add cranberries to dry ingredients.
  • Stir in wet ingredients, mix well.
  • Bake at 350 for 30 minutes.

Notes

Each muffin contains approximately 6 mg of oxalates.
I recommend using all organic ingredients, or at least as many as possible.