Ingredients
- 3 eggs
- 3/4 cup applesauce unsweetened
- 1/2 cup organic coconut milk full fat, blended
- 1 Tbsp fresh lemon juice
- 2 tsp pure vanilla extract
- 1/4 cup pure maple syrup
- 1/4 cup organic coconut sugar or maple sugar
- 1 1/2 cups cassava flour
- 1 tsp baking powder *Or make your own, see below
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup fresh blueberries
Instructions
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Preheat your oven to 350 degrees F and line a 12 cup muffin pan with parchment liners.
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In a large bowl, whisk together the eggs, applesauce, coconut milk, lemon juice, vanilla extract, maple syrup and maple or coconut sugar until smooth.
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In a separate bowl, combine the cassava flour, baking powder*, baking soda and salt, then gently stir the dry mixture into the wet until just combined. Fold in the blueberries, then fill parchment liners nearly to the top to make 12 muffins.
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Bake in the preheated oven for 20 mins or until muffins rise and toothpick inserted in the center of one comes out clean. Cool on wire racks before serving. Enjoy!
Recipe Notes
*To make paleo-friendly (corn free) baking powder, mix 1 tsp baking soda with 2 tsp cream of tartar. For this recipe, you will need just 1 tsp total of this mixture.
Nutrition
Calories: 131kcal
Carbohydrates: 23g
Protein: 2g
Fat: 3g
Saturated Fat: 2g
Cholesterol: 40mg
Sodium: 126mg
Potassium: 116mg
Sugar: 9g
Vitamin A: 70IU
Vitamin C: 2.6mg
Calcium: 56mg
Iron: 1.4mg