Hey Friends! We are going to keep this blog short and sweet because I have made these muffins weekly and in many different variations. I just needed to share this with you guys finally because they are now officially a staple for me as a snack and/or breakfast with my coffee and eggs. I also turned them into French toast but we can talk about that another time.
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I’ve been really loving the Pamela’s Cassava Flour especially for baking. They have the most neutral taste and literally my fav!! I’m never using another brand ever again. Highly recommend.
Cassava Flour Muffins
Equipment
- 1 Muffin Tray
Ingredients
- 150 grams Pamela's Cassava Flour *See notes
- ¼ cup Coconut Sugar *See notes
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- 1 pinch Salt I use Himalayan pink salt
- 3 large Eggs
- ¼ cup Avocado Oil
- ¼ cup Dairy Free Milk *See notes
- 1 tsp Pure Vanilla Extract
- ½ cup Add-ins *See notes
Instructions
- Preheat oven to 350°F and grease a muffin tin or line
- Sift together dry ingredients
- Stir in liquids
- Fold in add-ins last
- Pour apprx ¼ cup of batter into each muffin cup. Will make about 9-11 depending on how much you fill them.
- Bake for about 15 min or until toothpick or fork come out clean.
- Let cool and enjoy! Store in an airtight container in the fridge
Notes
There you have it! I plan to make a fresh batch tomorrow and I am officially obsessed! Ordering more cassava flour this week because I am just about out!
I hope you enjoy these and happy Monday!
Xo,
Cass
[…] he makes his own sauce, I should be fine with that. I typically eat eggs for breakfast with my cassava flour muffins so I will bring some muffins back with me to eat as well.You can find that recipe here! I’m […]