The Best Cassava Flour Muffins

These Cassava Flour Muffins are soft, fluffy, and incredibly easy to make. With the natural sweetness of maple syrup and applesauce, combined with the nutty richness of cassava flour, they make a perfect gluten-free snack or breakfast treat. Whether you choose blueberries, chocolate chips, or apples/pears as mix-ins, these muffins are versatile and sure to please anyone. Plus, they come together in just 25 minutes and are free from gluten, dairy, and refined sugars, making them a healthier muffin choice for your morning routine or afternoon cravings!

Ingredients

Dry Ingredients:

• 1 ½ cups Bob’s Red Mill Cassava Flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ¼ teaspoon fine sea salt

• ⅛ teaspoon ground cinnamon (optional)

Wet Ingredients:

• 1 tablespoon lemon juice

• 3 tablespoons non-dairy milk

• ⅓ cup avocado oil (or another light baking oil)

• ⅓ cup maple syrup

• ¾ cup applesauce

• 1 teaspoon vanilla extract

• 3 large eggs

Optional Favorite Mix-Ins (Choose one):

• 1 cup blueberries (fresh or frozen)

• ½ cup mini chocolate chips

• 1 cup diced apples or pears

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the Oven:

1. Preheat your oven to 350°F. Grease a 12-cup muffin tin generously or use silicone liners. (Avoid using paper liners, as they might stick.)

Prepare the Dry Ingredients:

1. In a medium bowl, combine cassava flour, baking powder, baking soda, salt, and cinnamon (if using). Set aside.

Make the “Buttermilk”:

1. In a small bowl, combine lemon juice and non-dairy milk. Set aside for a few minutes to curdle and form the “buttermilk.”

Mix the Wet Ingredients:

1. In a large bowl, whisk together avocado oil, maple syrup, applesauce, and vanilla extract.

2. Add the eggs and the lemon-milk mixture, whisking until fully combined.

Combine Wet and Dry Ingredients:

1. Gently add the dry flour mixture to the wet ingredients. Be careful not to create a mess, as cassava flour is light and can go everywhere.

2. Whisk until almost smooth, then fold in your choice of mix-ins (blueberries, chocolate chips, or diced apples/pears).

Fill the Muffin Tin:

1. Evenly distribute the batter into the muffin tin, filling each cavity almost to the top.

Bake:

1. Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean (a few crumbs are fine). For my batch, 18 minutes worked perfectly, but keep an eye on them as oven times may vary.

Cool:

1. Allow the muffins to cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely.

Servings and Timing

• Servings: 12 muffins

• Prep Time: 5 minutes

• Cook Time: 20 minutes

• Total Time: 25 minutes

• Calories per Serving: 392 kcal

Variations

• Make it Moist: If you want extra moisture, try adding a bit of extra applesauce or a spoonful of yogurt (non-dairy or regular).

• Gluten-Free: This recipe is naturally gluten-free with cassava flour as the base.

• Add-ins: For an extra flavor boost, you can mix in a handful of chopped nuts like walnuts or pecans, or even a tablespoon of chia seeds for added texture.

Storage/Reheating

• Storage: These muffins can be stored in an airtight container at room temperature for 2-3 days, or in the fridge for up to a week.

• Freezing: To freeze, let the muffins cool completely, then wrap them individually and store in a freezer-safe bag for up to 3 months. Reheat by microwaving or letting them thaw.

FAQs

Can I use a different type of flour instead of cassava flour?

This recipe is designed specifically for cassava flour, which provides a nice texture for gluten-free baking. Substituting with other flours may result in different textures or densities, but almond flour or coconut flour could be possible alternatives.

Can I make these muffins nut-free?

Yes, you can use a different type of oil like coconut oil if you’re concerned about avocado oil. Just be sure to check any additional mix-ins (like chocolate chips) to ensure they don’t contain nuts.

Can I make these muffins without the lemon juice?

The lemon juice helps activate the baking soda and creates a “buttermilk” effect. If you don’t have lemon juice, you could substitute with apple cider vinegar or another acidic liquid.

Can I make these muffins ahead of time?

Yes! These muffins store well for a few days at room temperature and can be frozen for longer storage. Just be sure to allow them to cool completely before storing.

How can I make these muffins sweeter?

You can adjust the sweetness by adding more maple syrup, or if you prefer, you can add a bit of stevia or honey depending on your preference.

Can I make these muffins without eggs?

Yes, you can replace the eggs with a flax egg or chia egg (1 tablespoon of flaxseed or chia seeds mixed with 3 tablespoons of water for each egg). This will help bind the ingredients together.

Conclusion

These Cassava Flour Muffins are not only delicious but incredibly easy to make. Whether you’re looking for a gluten-free, dairy-free, or healthier muffin option, this recipe checks all the boxes. With a touch of sweetness from maple syrup and applesauce and the option for customizable add-ins, these muffins are perfect for breakfast, snacks, or even dessert. Enjoy the fluffy, moist texture and bright flavors that make them so irresistible!

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