Recipe: Cranberry Orange Cassava Muffins


My latest baking obsession has been cassava flour! I love the chewy texture it produces and the neutral flavor it lends to almost any ingredient you add to it. Plus: it's naturally gluten-free (made from the cassava root) and nut-free, which makes these perfect as a school snack or lunchbox addition. These cranberry orange cassava muffins are a hit, in our house!


As perfect as these are year round, I am definitely going to be making them again before citrus is fully out of season!



Cranberry Orange Cassava Muffins Makes 12 muffins Print Recipe


Ingredients:

1 1/2 cups cassava flour

1 tsp baking soda 1/2 tsp baking powder

1/4 tsp sea salt

1/2 tsp cinnamon 3 eggs 1/3 cup apple sauce

1/3 cup almond milk

1/2 cup honey

1/4 cup orange juice 2 tsp orange zest 1/2 cup dried cranberries

Instructions:

1. Preheat oven to 350. Line a 12-cup muffin tin with paper liners (or use silicone).

2. Whisk together cassava flour, baking soda, sea salt and cinnamon.

3. In a separate, larger bowl, whisk eggs, applesauce, almond milk, honey, orange juice and orange zest.

3. Slowly incorporate dry ingredients into wet (do not over-mix). Stir in cranberries.

4. Bake muffins for 28-30 minutes, or until toothpick comes out clean.



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Headshots Marie Guagliardo Photography & Sarah Zollo Portraits