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+ servings
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.
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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
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