Cassava Flour Muffins
Cassandra Verrastro
The most delicious cassava flour muffins with all variations I have made so far like apple cinnamon, pumpkin, etc.
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Breakfast, Dessert, Snack
Cuisine American
- 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
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
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 Keyword blueberry muffin, cassava flour, dairy-free, easy pumpkin muffins, gluten free, healthy muffinm, muffin, refined sugar free