Name: Soft & Fluffy Cinnamon Raisin Zucchini Muffins Using Cassava Flour!
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 4 eggs; 2/3 cup coconut oil (melted); 1/3 cup coconut sugar; 1 tbsp vanilla extract; 1 1/4 cups cassava flour; 1 TB cinnamon; 2 tsp aluminum free baking powder; 1 tsp baking soda; 1/2 tsp sea salt; 2 cups shredded zucchini; ½ cup raisins

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These kid favorite cinnamon raisin zucchini muffins are made with simple, real food ingredients and have a soft and fluffy texture!

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Summer escapes…and bloggy updates!

I’ve been going back through some of our staple summer recipes to give them photo refresh, and it was time for these favorite household muffins to get a little update. I just couldn’t stand to change the sweet little beachy picture in the original post though, so I’m keeping it! We just love our Lake Michigan beach summers, and that sweet face is just priceless!

A classic cinnamon raisin zucchini muffins concept from my childhood!

When I was a kid, the neighbor across the street used to bring zucchinis from her garden to my mom every summer. I just loved the cinnamon raisin muffins she would make with those zucchinis, and I remember being totally shocked that there were actually vegetables in them! I’ve taken this classic muffin flavor and given it a nutrient dense spin, keeping all the yummy taste and texture, and bumping up the nutrition!

Soft & Fluffy Cinnamon Raisin Zucchini Muffins Using Cassava Flour!

Why cassava flour?

Cassava flour is dried and ground up yucca. Yucca is a ground tuber that is a good source of fiber, folate, and potassium. Cassava flour is also a great source of PRE-biotics, which feed the good bacteria in your gut so that your gut flora can stay at a healthy population and thrive. Not only is cassava flour a healthy choice to change up your baking, it creates fantastic baking results. Even if you can actually have regular flour, it just makes sense to change up nutrients here and there for nutrient variety!

The rest of the nutrient dense recipe stars for these zucchini muffins!

Not only does this muffin recipe include the pre-biotic rich cassava flour, you’ll also find a full 2 cups of zucchini in just a dozen muffins! Zucchini is packed with minerals for adrenal health, and I think we could all use a little nurturing in that department! I’ve also used coconut oil for the fat in addition to eggs. I promise the muffins do not taste like coconut. The coconut oil makes these muffins extra moist, not to mention packs them with friendly fats to nourish hormone production and nervous system health.

The Method :: The zucchini muffin batter

Simple, simple, simple is the name of the game here. Baking is actually not my favorite thing to do! So I want fast, one bowl-ish type muffins if I’m going to make them. Under 10 ingredients is my kind of recipe! With this muffin batter, you’ll just need to blend the simple wet and dry ingredients with your shredded zucchini and raisins. I like to use an ice cream scoop to divide the batter into the muffin pan.

The Method :: Baking the Zucchini Muffins

Once you have prepared the zucchini muffin batter, simply bake them in a 350 degree oven for 20-25 minutes. They will need to cool before handling, but they hold their structure quite well, and will be ready to eat!

Can I swap the cassava flour?

For this particular recipe, you’d have to do quite a bit of trial and error to swap the cassava flour. Which is why there is quite a bit of the liquid ingredients. The cassava flour just soaks it all up! And on that note, I have found that cassava flour brands can vary too. I use the Otto’s brand, and you may want to try using that brand if you are not as familiar with cassava flour baking.

Freezer friendly?

Absolutely! If you have an abundance of zucchini from your garden, or find a steal of a deal on zucchini at the farmer’s market, camp out for a couple hours in your kitchen and stash some zucchini muffins away for the school year. It will make for a quick morning breakfast, OR lunchbox addition to go with a thermos of soup. To freeze these muffins, cool them completely first, and then put them in a freezer bag to freeze. When I thaw out muffins, I just leave them on the counter overnight, or pop them in a warm oven for a bit. You can put them in a lunchbox frozen and they will thaw by lunchtime.