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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 minutes
Cook Time 15 minutes
Total Time 30 minutes
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
 

  1. Preheat oven to 350°F and grease a muffin tin or line
  2. Sift together dry ingredients
  3. Stir in liquids
  4. Fold in add-ins last
  5. Pour apprx ¼ cup of batter into each muffin cup. Will make about 9-11 depending on how much you fill them.
  6. Bake for about 15 min or until toothpick or fork come out clean.
  7. 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