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


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


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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Kristin Dovbniak


I'm Kris! Founder of Healthy Balanced Mama, I'm a holistic health coach, certified intuitive eating counselor, trained chef, and mama of two, and I'm here to guide busy moms like you in stressing less and finding freedom with food through balanced eating and simplified routines around meal planning, meal prep, grocery shopping and cooking with confidence.


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