These little muffins are soft, lightly sweet, and packed with the kind of cozy apple-and-vanilla flavor that makes it hard to stop at just one. The batter comes together with oat flour and white rice flour as the base, which keeps things gentle and naturally free from the aged or fermented ingredients that can be so problematic for anyone managing histamine sensitivity. Pure maple syrup sweetens things up without relying on anything processed or suspicious, and a touch of Ceylon cinnamon adds warmth without overwhelming the delicate flavor profile. Fresh diced apple folded into the batter gives every bite a little moisture and natural sweetness that feels genuinely wholesome. Coconut oil keeps the crumb tender while staying well within the bounds of a low-histamine kitchen, and pure vanilla extract rounds everything out beautifully. The recipe makes a full batch of 24 mini muffins, so they're perfect for meal prepping snacks for the week or bringing to a gathering where dietary needs vary. Serve them warm from the oven or at room temperature — either way, they disappear fast.
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Some low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe only uses a pinch or less per serving. If you prefer to always avoid true ceylon cinnamon, please tap it and change its rating to Red.
Preheat the oven to 375°F (190°C). Lightly grease all 24 cups of a mini muffin tin with a small amount of coconut oil or line with mini paper liners.
In a large bowl, whisk together the oat flour, white rice flour, baking powder, baking soda, salt, and ground Ceylon cinnamon until evenly combined.
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