Description
This small batch cinnamon cassava muffin recipe is moist, dense and lightly sweetened with dates (no sugar added). They are the perfect nut free muffin eaten as a breakfast side or afternoon snack.
Ingredients
Scale
- 1/2 cup cassava flour, firmly packed (87g)
- 3 Tbsp coconut flour (22g)
- 3-4 Medjool dates, pitted (about 60g)*
- 1 tsp cinnamon
- 1 tsp paleo baking powder
- 1/8 tsp salt
- 3 large eggs
- 1/2 cup coconut milk (or almond milk)
Instructions
- Preheat oven to 350 degrees F. Line a muffin pan with 8 silicone muffin liners.
- Combine all ingredients, except coconut milk, in a food processor. Mix with a spatula, then blend the ingredients, stopping every so often to scrape the sides.
- Add coconut milk. Mix with a spatula, then blend until smooth.
- Scoop the batter into the lined muffin pan, filling each slot 1/2 to 3/4 full.
- Place the muffins in oven (middle rack) and bake at 350 degrees for 20 minutes.
- Remove the muffins from the oven, cool a few minutes in the pan, then transfer them to a wire cooling rack.
Notes
For best results, measure ingredients by weight (when given)
*Make sure your dates are soft. If they aren't then warm them in the microwave for 5-10 seconds. Also, to make blending easier, chop the dates before adding them to the food processor.