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.

* This post contains affiliate links*

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.

Cassandra Verrastro

Cassava Flour Muffins

The most delicious cassava flour muffins with all variations I have made so far like apple cinnamon, pumpkin, etc.

Print Recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings: 10 Muffins

Course: Breakfast, Dessert, Snack

Cuisine: American

Ingredients Equipment Method Notes

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

Equipment

1 Muffin Tray

Method

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

Cassava Flour: You can use another brand, I prefer Pamela’s because it tastes so much better than any I have tried. Direct link is in the blog post.

Coconut Sugar: Can sub this for another sugar or Maple Syrup. If using a liquid sweetener, add in with the liquids after sifting the dry ingredients together

Milk: Can use a regular milk, or any dairy free milk should work fine. Water will work too.

Add-ins:

Pumpkin: Add in 1/4 cup pumpkin puree and 1 Tbsp of cinnamon or pumpkin pie spice.

Lemon Raspberry: 1/8 cup lemon (can add more if not lemon-y enough for you and 1/2 cup raspberries

Blueberry: 1/2 cup folded in

Apple: Dice or shred 1 apple. I used McIntosh or Granny Smith before and both turned out well. Fold in with 1 Tbsp Cinnamon at the end and 1/4 cup of chopped walnuts if desired

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

Trackbacks

Traveling, Gut Health, What I’m Bringing With me! says:

April 14, 2022 at 6:37 pm

[…] 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 […]

Explore

Connect

The Best Cassava Flour Muffins & Different Ways I’m Loving Them!