These raspberry cassava flour muffins use a combination of cassava and tiger nut flour that makes them light and fluffy, high in fiber and easy on your digestion.

They are paleo, gluten free, dairy free, and can be made AIP and vegan with the instructions I provide below.

This cassava and tiger nut flour muffins recipe can also be used as the base to make many different types of muffins: blueberry, cranberry, strawberry, lemon poppy seed, or whatever your heart desires!

Watch the cooking video for this recipe

Recipe substitutions or variations 

Recipe substitutions:

Cassava flour substitutions: If you aren’t able to access cassava flour, you could swap it out for a gluten-free flour mix. Because cassava absorbs a bit more liquids than regular gluten-free flour, you may need to up the quantity of gluten-free flour. Start with 2 cups though, and once you have added all dry and wet ingredients, determine whether your muffin batter is too wet. Muffin batter should be thinner than cookie batter but not as thin as say pancake batter.

Tiger nut flour substitutions:  If you want to make this recipe lower carb or aren’t able to access tiger nut flour, swap it out for almond flour. This is the only other flour that is somewhat similar to tiger nut flour. You may have to adjust the quantities up or down though depending on how much liquid the almond flour absorbs.

Egg substitutions: Replace 2 eggs with 2 egg substitutes.

Coconut oil substitutions: The coconut oil in this recipe can be swapped out for any other cooking oil, vegan butter or even regular butter if you tolerate dairy.

Maple syrup substitutions: The maple syrup in this recipe can be swapped out for liquid honey or agave syrup. I don’t suggest swapping it out for granulated sugars, otherwise the liquid to dry ingredient ratio will be off.

Dairy free milk substitutions: For this recipe you can use any type of dairy free or non dairy free milk such as almond milk, cashew milk, oat milk, macadamia milk, or cows milk.

Vanilla extract substitutions: Instead of vanilla extract, you can also use vanilla bean powder, vanilla bean paste, or non alcohol based vanilla extract.

2 raspberry muffins stacked on top of each other

Recipe variations:

Make this recipe AIP: Omit the eggs from this recipe and replace with gelatin based “eggs”.

Make this recipe vegan: Replace 2 eggs with 2 vegan egg substitutes of your choice.

Make these muffins different flavours: These gluten free raspberry muffins can be made with many different types of berries and flavours. Instead of raspberries, you can also use blueberries, cranberries, strawberries, raisins, chocolate chips, and anything else your heart desires! This recipe is based on my lemon poppyseed muffin recipe which is also excellent.

Muffins on cooling tray after coming out of the oven

Looking for more healthy recipes and meal plans?

If you are looking for more healthy recipes and meal plans, check out my premade meal plans and recipe books (which come with 140 recipes for breakfasts, lunches, dinners, snacks & desserts). 

I also provide fully customized meal plans that are unique to your specific health needs, as well as one-on-one health coaching and professional grade supplements.

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If you can’t make my paleo raspberry muffins now, make sure to pin the recipe for later so you have it handy!

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One raspberry muffin with two raspberries sitting on top of it

Raspberry cassava flour muffins

Tara Klippert
They are paleo, gluten free, dairy free, and can be made AIP.
No ratings yet
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dessert, Snack
Cuisine American
Servings 12
Calories 275 kcal

Equipment

  • Large bowl or stand mixer
  • Measuring cups and spoons
  • Spatula
  • Muffin tins
  • Parchment muffin cups
  • Toothpicks
  • Oven

Ingredients
  

  • 2 cups tigernut flour
  • 2 cups cassava flour
  • 1 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 eggs
  • 1 3/4 cups dairy free milk
  • 1/2 cup maple syrup
  • 1/4 cup coconut oil, melted
  • 1 tbsp vanilla extract
  • 1 1/2 cups raspberries

Instructions
 

  • Preheat your oven to 350 Fahrenheit
  • In a large bowl or stand mixer, mix together all dry ingredients.
    Dry ingredients mixed together
  • Add your dairy free milk, maple syrup, vanilla and two eggs and mix thoroughly.
    Adding liquid ingredients to dry ingredients in stand mixer
  • Once that is mixed, and your melted coconut oil while still continuing to mix. This will ensure your melted coconut oil does not harden when it comes into contact with colder ingredients.
    Both wet and dry ingredients mixed together in stand mixer
  • Once all your dry and wet ingredients are mixed together thoroughly, remove your bowl from the mixer and add your fresh raspberries.
    Muffin batter ready for raspberries to be added
  • Using a spatula, gently fold your raspberries in until they are distributed evenly.
    Muffin batter with raspberries gently folded in
  • Line muffin tin with 12 parchment muffin cups. Distribute the batter evenly amongst them using a small spoon.
    Muffin batter in 12 parchment lined muffin cups
  • Bake your muffins for roughly 30 minutes or until a toothpick comes out clean.
    Cooked raspberry cassava flour muffins from the oven

Video

Notes

In the blog post above, I provide suggestions for ingredient substitutions as well as recipe variations to make these gluten free raspberry muffins AIP and vegan.

Nutrition

Serving: 12gCalories: 275kcalCarbohydrates: 40.9gProtein: 2.7gFat: 10.6gSaturated Fat: 5.3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.6gCholesterol: 31mgSodium: 244mgPotassium: 314mgFiber: 9.1gSugar: 12.6g
Keyword dairy free, gluten free, grain free, nut free, paleo, soy free
Tried this recipe?Let us know how it was!
Tara Klippert
About the author Tara Klippert

Tara Klippert is a Registered Health and Nutrition Counselor and holds a diploma in Holistic Nutrition and Health Coaching. Tara helps people clear up cystic acne, balance hormones and blood sugar + improve anxiety and gut health NATURALLY with food.