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.

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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!

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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

Ingredients

Instructions

  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.

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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.

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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?

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