Just when I think I’ve created the perfect muffin, these delicious beauties walk into my life. Okay, so they didn’t just “walk in” and they weren’t necessarily created by chance, but wow! I think these Paleo Cinnamon Cassava Muffins may be my favorite muffins of all time!
What’s even better about these Cinnamon Cassava Muffins? Well, first off they are void of grains, gluten, dairy, soy nuts and refined sugar and only require 8 simple ingredients. But, I’d have to say my favorite aspect is simply their taste and texture. These muffins are soft, moist, slightly sweetened with dates and have the perfect hint of cinnamon. I really am in love! Haha!
What is Cassava Flour?
First thing’s first. What exactly is cassava flour? If you follow my blog, you know I use quite a bit of cassava flour in my baking. From snacks like my Grain-Free Ginger Banana Bread to treats like my Paleo Sesame-Honey Cookies, cassava flour makes a frequent appearance.
Cassava flour comes from from the cassava (or yuca) root. The cassava root is peeled, dried and ground to make cassava flour. You can probably guess that cassava flour is grain free and Paleo friendly since I use it in so many of my recipes. It also works well as a 1:1 substitution (by weight) for wheat flour and many gluten free baking mixes.
Now, it’s important not to confuse cassava flour with tapioca starch. Yes, they both come from the cassava root, but they are very different. Tapioca is the extracted starch of the cassava root. Whereas, cassava flour comes from the whole cassava root. They serve very different purposes in baking and cooking and are not interchangeable.
My favorite brand of cassava flour is Otto’s Cassava Flour. They have the highest quality cassava flour and it works better for Paleo baking than any other brand I’ve tried. Otto’s Cassava Flour peels, dries and then grinds their cassava into a reliable flour. They also ensure that every batch is free of the top 8 allergens.
How to Make Cassava Muffins
Cassava flour is great, because it’s a very versatile flour. As mention previously, cassava flour can be used at a 1:1 ratio for all purpose flour and many gluten free flour blends. It has a pretty neutral taste which is perfect for baking!
This cassava muffin recipe uses 8 simple ingredients. In addition, my recipe is nut free and great for kids. All you need are the following ingredients:
In a food processor or high powered blender, mix together all ingredients except water/milk. Once well blended, add in the liquid to get just the right texture. Next, pour batter into lined muffin tins and bake at 350 degrees for 20 minutes. Finally, remove nut free cassava muffins from pan and cool to room temperature.
How to Store Cassava Flour Muffins
Since these muffins are moist, they are best stored in the fridge. However, these Cinnamon Cassava Muffins will last in your pantry (in a sealed container) for 3-4 days.
No matter how you choose to store these muffins, they are great for a quick snack. I also enjoy these as a Paleo breakfast muffin when I’m in a pinch for time, as they are highly portable – not too crumbly.
How to Eat Cassava Muffins
These Cinnamon Cassava Muffins really don’t need any additional toppings or spreads. They are Paleo muffins that taste great on their own. Of course, if you’re feeling the need for something extra, I highly recommend adding a bit of dairy-free cream cheese.
Some alternative toppings include: nut butter, seed butter, jam, jelly, yogurt and coconut butter. If you want to make them really decadent, add a scoop of homemade frosting or simply raw honey.
Fluffy, moist Paleo Cinnamon Cassava Muffins. A delicious, healthy snack that’s sweetened with dates, nut free and a kid favorite.
Muffins best stored in fridge, but will last in an air-tight container in your pantry for 3-4 days.
Keywords: cassava, cassava muffins, nut free, no added sugar, snack