I have been using a lot of cassava flour in my baking lately and I love it because it works really well with muffin and bread recipes. It provides some elasticity to the dough that is often lacking in gluten-free flours. I also love the fact that cassava flour is Paleo and allergy-friendly because then more people can enjoy the recipes I’ve created!
These Pumpkin Protein Muffins use Otto’s Naturals Cassava Flour (my favorite brand) in combination with vegan protein powder to make a soft, moist and high protein muffin.
Recipe makes one dozen muffins.
*Measured 2/3 Cups level, not packed. I provided a link the the protein powder I used. I have not tried any other protein powders so cannot guarantee results.
I suggest storing these muffins in the fridge, but they will last fine for 1-2 days at room temperature.