Cassava Muffins

 Ingredients

• 1 ½ cups Azures Carib Cassava Flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp fine sea salt
• 1/8 tsp ground cinnamon (optional)
• 1/16 tsp, aka one pinch, ground nutmeg (optional)
• 1 Tbsp lemon juice 
• 3 Tbsp non-dairy milk
• 1/3 cup avocado oil (or other light baking oil)
• 1/3 cup maple syrup
• 3/4 cup applesauce
• 1 tsp vanilla extract
• 3 large egg 

Optional Favourite Mix-Ins (Pick One)

• 1 cup  blueberries (fresh or frozen)
• 1/2 cup mini chocolate chips
• 1 cup diced apples or pears

Directions

1. Preheat oven to 350ºF and generously spray a 12-cup muffin tin or use silicone liners. (I don’t recommend using paper liners here, see notes above recipe card.) Set aside.
2. Combine dry ingredients: In a medium bowl combine cassava flour, baking powder, baking soda, salt and cinnamon; set aside.
3. Make “buttermilk”: In a small combine lemon juice with milk; set aside.
4. Mix wet ingredients: In a large bowl whisk together oil, maple syrup, applesauce and vanilla. Add in eggs and lemon juice-milk mixture; whisk until fully combined.
5. Combine: Carefully add flour mixture to large bowl of wet ingredients (cassava flour is very light so be careful as you add in or the flour goes everywhere). Whisk gently until almost no lumps remain, then fold in mix-ins.
6. Bake: Evenly distribute batter into muffin pan, filling each cavity almost to the top. Bake muffins for 15-20 minutes, or until inserted toothpick comes out clean. (No wet batter, crumbs are okay. My muffins were done at 18 minutes. Every oven is different so watch carefully.)