You can see the original recipe here.
I absolutely love this recipe for Otto’s Cassava Flour muffins made by Recipes to Nourish! I love it so much that I’ve adapted the recipe to make other flavours of muffins, so I’ll share those here with you, along with the modifications that I found to work best to make them egg and dairy free.
I’ve substituted muscadovo sugar or golden cane sugar, ground chia seed egg replacement (2 tbsp ground chia seed, 6 tbsp water – combine and allow to form a gel before adding to liquids), avocado oil, ¾ cup full fat coconut milk + 1 tbsp apple cider vinegar, 1.5 tsp baking soda, and powdered vanilla bean. For the collagen, I’ve also used ¾ collagen, ¼ gelatin. I also only used the zest and juice of one lemon in the lemon blueberry version.
Flavour variations (in place of lemon and blueberry):
- Morning Glory: 1 small finely grated zucchini, 2 small/medium coarsely grated carrots, 1/2 tsp nutmeg, 1 tsp ginger, 1 tsp cinnamon. Squeeze out as much of the liquid as possible from the zucchini before adding. Raisins or chopped nuts optional (roughly ½ cup seems to be the right amount).
- Raspberries and chocolate chips: 1.5 cups raspberries, ½ cup chocolate chips approximately.
- Chocolate Zucchini: 2/3 cup Cacao powder, 2 small finely grated zucchini (part of the liquid squeezed out).
- Apple cinnamon: chop one large, peeled apple, 2 tsp cinnamon, optional: chopped nuts, raisins, 1/2 tsp nutmeg, 1/2 tsp ginger.
- Vanocka: grated lemon peel, lemon juice, sliced peeled almonds, raisins, chopped dried apricots. Use light golden cane sugar for this variation.
- Ginger peach/nectarine: 2 peaches or nectarines cubed. 2 tsp ground ginger. Add candied ginger for extra zing.
- Orange Cranberry: zest of one organic orange, 2 tbsp orange juice, 1.5 cups of fresh cranberries, halved. Dried cranberries would also be fine.
- Pumpkin Spice: 1 cup cooked, pureed pumpkin or butternut squash, 1-2 tsp each of cinnamon and ginger, optional chopped nuts or chocolate chips.
**chopped peeled tigernuts may work in lieu of nuts, but may also suck up extra moisture so beware of cooking times. They could also fill in where whole oats might have been used (like an oatmeal spice or Blueberry oatmeal sort of texture).
**if you prefer a crumblier muffin, use 1.5 cups cassava flour, 1/4 cup tigernut flour, and 1/4 cup arrowroot flour rather than the 2 cups of cassava flour suggested by the recipe.
I also really love this recipe for Gingersnap Muffins! It omits the gelatin/collagen making it a better option for sharing with Vegetarian/Vegan eaters, and the added molasses is helpful when you’re trying to bring up iron levels!
I make a few substitutions:
- golden cane sugar rather than maple sugar
- avocado oil instead of butter
- Chia egg replacement instead of eggs (as explained above)