Juicy cassava muffins

Juicy berry muffins with cassava flour

Who wouldn’t love a nice, juicy muffin, right? But have you ever baked a completely grain-free vegan muffin? It’s a totally unconventional way to make muffins, but it’s totally possible! These cassava flour vegetarian muffins are so juicy and delicious, you’ll have a hard time containing yourself. Fortunately, these delicious snacks are so healthy that if you eat more than one at a time, it’s no big deal. What’s even better is that these muffins don’t contain a gram of oil! There is a little bit of sugar, but since it’s healthy coconut sugar, it won’t harm your health. Give them a try, these juicy berry muffins are perfect for treats both big and small!

Quantity: 6-8 muffins
Preparation time: 45 minutes + cooling time
Severity: light
To prepare you need:

• 90g cassava flour
• 28g coconut flour
• 3 tablespoons coconut sugar
• 1,25 teaspoon of baking powder
• 0,25 teaspoon Himalayan salt
• 1 cup of mashed banana or apple puree (approx 250g)
• 60ml of herbal milk or water
• 1 teaspoon vanilla (optional)
• 1 cup blueberries or blackcurrants (if using frozen berries, make sure to let them defrost first!)
• muffin tins of your choice

How to make cassava muffins?

Pour the apple or banana puree into a bowl and stir in the cassava and coconut flour, spices, vegetable milk or water and finally the berries (thawed if using frozen). Mix the dough until smooth. Then divide it into muffin tins.

Both paper muffin tins and an oven dish for baking muffins are suitable. Add about 1.5-2 tablespoons of the mixture per muffin. Bake the muffins in a preheated oven at 160 degrees for 30 minutes. Let the muffins cool for at least 10 minutes before eating.

Serve as a dessert or enjoy as a snack!