Cinnamon Cassava Muffins

Just when I think I’ve created the perfect muffin, these delicious beauties walk into my life.  Okay, so they didn’t just “walk in” and they weren’t necessarily created by chance, but wow!  I think these Cinnamon Cassava Muffins may be my favorite muffins of all time.  And considering how many muffin recipes I have on my blog (1, 2, 3, 4, 5, 6, 7, 8, 9, 10), that’s saying something.


What’s even better about these Cinnamon Cassava Muffins?  Well, first off they are void of grains, gluten, dairy, soy and refined sugar and only require 8 simple ingredients.  But I’d have to say my favorite aspect is simply their taste and texture.  These muffins are soft, moist, slightly sweetened with dates and have the perfect hint of cinnamon.  I really am in love!  Haha!


But enough gushing over how wonderful these muffins are…you’ll have to try them for yourself to really get the idea 😉

Cinnamon Cassava Muffins


  • 1/2 Cup cassava flour
  • 3 Tbsp coconut flour
  • 5 pitted dates
  • 3 large eggs
  • 1 tsp cinnamon
  • 1/2 tsp baking powder
  • pinch of salt
  • 1/2 Cup almond milk


  1. Preheat oven to 350 degrees F.
  2. Combine all ingredients except almond milk in food processor.  Mix well.
  3. Add in almond milk.
  4. Pour batter into lined muffin tins (I suggest THESE).
  5. Place muffins in oven (middle rack) and bake at 350 degrees for 20 minutes.

Recipe makes 8 muffins.


These can be stored in an air-tight container in your pantry of fridge.  They are great options for on-the-go breakfasts, packed lunches or easy snacks between meals.


I love these Cinnamon Cassava Muffins plain, but they taste amazing with Kite Hill Cream Cheese as well.

Question for you all:  What is your favorite muffin flavor combination?


8 Comments on “Cinnamon Cassava Muffins

  1. Excited to try these:) I’m strictly no sugar at the moment. Do you know how I might substitute the dates with Swerve or something similar? Thanks!


    • Hi! So glad you like this recipe 🙂 I don’t bake with sugar-free sweeteners, so I’m not sure how you could substitute. You’ll have to experiment and let me know how it goes.


    • I just made these with Swerve (1/2 cup or so to taste before eggs were added to dough). Worked well. I also only used 2 eggs (large instead of 3) and added a bit of vanilla extract. The first muffins with Cassava flour that were not gooyee.

      Liked by 1 person

      • That is so good to hear – makes my day knowing they turned out for you! Thank you for sharing Claire 🙂


  2. THese muffins were wonderful! Thank you so much for this recipe. It is now a new staple in our house. I sweeten different recipes, as suggested in this one, with dates covered with water in a jar in the fridge. It is a natural alternative to sugar and you can use very little or a lot.

    Liked by 1 person

    • Kristen, this comment means the world to me! Thank you so much for sharing! I’m glad your family loves them 🙂


  3. I’m excited to try these! Is there something you would recommend subbing for the almond milk? I’m allergic but these sound amazing!


    • Hi! Any type of milk should work: coconut, rice, cashew, cow’s 🙂


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