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4.9 from 33 votes

The Best Cassava Flour Muffins

A simple recipe for cassava flour muffins that is nut-free, gluten-free and dairy-free. Using applesauce and oil, sweetened with maple syrup. You will love this easy, healthy muffin recipe! A great base recipe for using your favorite mix-ins. Shown here are blueberries but chocolate chips, diced apples or pears work well too!

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 12 muffins
Calories: 173 kcal
Course: Snacks
Cuisine: American

Ingredients

Dry
  • 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
  • 1 tablespoon lemon juice
  • 3 tablespoons non-dairy milk
  • ⅓ cup avocado oil or other light baking oil
  • ⅓ cup maple syrup
  • ¾ cup applesauce
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • Optional Favorite Mix-Ins Pick One
  • 1 cup blueberries fresh or frozen
  • ½ cup mini chocolate chips
  • 1 cup diced apples or pears

Instructions

    Cup of Yum
  1. Preheat oven to 350ºF and generously spray a 12-cup muffin tin or use silicone liners. (I don't recommend using paper liners here, see notes above recipe card.) Set aside.
  2. Combine dry ingredients: In a medium bowl combine cassava flour, baking powder, baking soda, salt and cinnamon; set aside.
  3. Make "buttermilk": In a small combine lemon juice with milk; set aside.
  4. Mix wet ingredients: In a large bowl whisk together oil, maple syrup, applesauce and vanilla. Add in eggs and lemon juice-milk mixture; whisk until fully combined.
  5. Combine: Carefully add flour mixture to large bowl of wet ingredients (cassava flour is very light so be careful as you add in or the flour goes everywhere). Whisk gently until almost no lumps remain, then fold in mix-ins.
  6. Bake: Evenly distribute batter into muffin pan, filling each cavity almost to the top. Bake muffins for 15-20 minutes, or until inserted toothpick comes out clean. (No wet batter, crumbs are okay. My muffins were done at 18 minutes. Every oven is different so watch carefully.)
  7. Cool: Allow muffins to cool in pan for 10 minutes before transferring to wire rack to cool completely.

Notes

  • FLOUR – This recipe was specifically developed for cassava flour (Bob's Red Mill). If looking to use another flour, check out these dairy-free blueberry muffins (gluten-free friendly), or these almond flour blueberry muffins.
  • EGGS – I have not tested this recipe without eggs and they do provide quite a bit of structure in this recipe, so I don't recommend going without it.
  • MIX-INS – Tested with blueberries and chocolate chips, but I think about 1 cup of diced apples or pears would work well too! I would increase cinnamon to 1 teaspoon if using apples or pears. No need to adjust baking  time, just watch after 15 minutes.
  • Nutrition information approximate.

Nutrition Information

Serving 1muffin Calories 173kcal (9%) Carbohydrates 24g (8%) Protein 2g (4%) Fat 7g (11%) Saturated Fat 1g (5%) Polyunsaturated Fat 6g Cholesterol 46mg (15%) Sodium 146mg (6%) Fiber 1g (4%) Sugar 7g (14%)

Nutrition Facts

Serving: 12muffins

Amount Per Serving

Calories 173

% Daily Value*

Serving 1muffin
Calories 173kcal 9%
Carbohydrates 24g 8%
Protein 2g 4%
Fat 7g 11%
Saturated Fat 1g 5%
Polyunsaturated Fat 6g 35%
Cholesterol 46mg 15%
Sodium 146mg 6%
Fiber 1g 4%
Sugar 7g 14%

* Percent Daily Values are based on a 2,000 calorie diet.