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Soft & Fluffy Cinnamon Raisin Zucchini Muffins Using Cassava Flour!
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5 from 19 votes

Soft & Fluffy Cinnamon Raisin Zucchini Muffins Using Cassava Flour!

Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American
Keyword: breakfast ideas for school, breakfast muffin recipes, cassava flour muffin recipes, cassava flour recipes, dairy free muffin recipes, gluten free breakfast ideas, gluten free muffin recipes, healthy breakfast ideas, healthy cassava flour recipes, healthy zucchini muffin recipe, healthy zucchini recipes, Paleo cinnamon raisin muffins, Paleo zucchini muffins, zucchini muffin recipe
Servings: 12 muffins
Author: Renee Kohley - Raising Generation Nourished

Ingredients

  • 4 eggs
  • 2/3 cup coconut oil melted
  • 1/3 cup coconut sugar If you have real little ones around you can get away with 1/4 cup for sure. Raw honey or pure maple syrup would work here too.
  • 1 tbsp vanilla extract
  • 1 1/4 cups cassava flour Please note that brand of cassava flour CAN matter. I use THIS brand – if you use a different brand, you may get different results – that has always been the case for me with cassava
  • 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

Instructions

  • Preheat the oven to 350 degrees and line your muffin tin with unbleached paper muffin liners or use a silicone muffin pan.
  • Using a handheld mixer, blend the eggs, coconut oil, coconut sugar, and vanilla extract in a medium mixing bowl for 1 minute.
  • Add the rest of the ingredients (including the zucchini and raisins) and blend until combined.
  • Scoop the batter into your prepared muffin pan, and bake at 350 degrees for 20-25 minutes. Cool the muffins in the pan for 5 minutes, and then remove the muffins to a cooling rack to cool the rest of the way.