Prep Time: 25 min
Cook Time: 35 min
Total Time: 1 hour
Serves: 6 muffins
- ⅔ cup cassava flour
- ½ cup coconut sugar
- ¼ cup coconut flour
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon sea salt
- ½ cup plus 2 tablespoons avocado oil
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
- ¼ cup cold water
- ½ cup fresh cranberries
- ¼ cup finely shredded, unsweetened coconut flakes
- Preheat the oven to 350 degrees F. Grease (or line w/ paper cups) 6 slots of a standard muffin tin and set aside.
- In a medium bowl, add the cassava flour, coconut sugar, coconut flour, baking soda, cinnamon, ginger, and salt and stir to combine. Set aside.
- In a large bowl, add the avocado oil, lemon juice, and vanilla and whisk to combine. Add to the dry mixture, give it a little stir, and then add the cold water, using a spatula to stir only until the mixture is combined. Your batter will be much thicker and less wet than conventional muffin batter. Fold in the cranberries and coconut flakes.
- Use a spoon to fill each cup to the top (even heaping a little) with batter. These muffins don’t rise much, so you can fill them more than usual (alternatively, if you want smaller muffins, you can make 9 instead of 6). Sprinkle with a little sea salt and coconut flakes for garnish, if desired.
- Bake for 30-35 minutes, or until lightly browned on the tops and a knife or toothpick inserted comes out clean. Allow to cool fully to develop the right texture. Can be reheated or enjoyed at room temperature.
Because of the avocado oil in this recipe these muffins keep well in an airtight container at room temperature for a few days, just make sure they are fully cooled before sealing up.