With a house full of gluten-free family members I often look for good gluten free flour verieties. I made these delicious muffins with cassava flour from @ottos_cassava_flour. Made from the root of yuca it is the perfect alternative for wheat. It’s s gluten-free, grain-gree, and nut-free with the taste and texture of wheat and subs 1:1 in many recipes. Cassava Flour Berry Muffins with Raspberry Glaze For the muffins:
1 1/2 cups cassava flour
½ teaspoon baking powder
½ teaspoon ground cinnamon
2 ripe bananas
1/2 cup unsweetened applesauce
½ cup almond milk
2 tablespoons coconut oil, melted
½ teaspoon vanilla extract
½ cup blueberries
½ cup raspberries
For the raspberry glaze:
1/2 cups powdered sugar, sifted
1 cup fresh raspberries pinch of salt
Preheat oven to 350°F and spray a muffin tin with non-stick cooking spray. Combine the cassava flour, baking powder and cinnamon in a large mixing bowl.
Place the eggs, bananas, applesauce, almond milk, coconut oil, and vanilla into the base of a food processor. Pulse on high until ingredients are combined, about 15-20 seconds total.
Pour the liquid mixture from the food processor into the dry ingredients in the mixing bowl and stir. Add berries and stir gently.
Pour the batter into the muffin tin bake for 40 minutes or until the muffins are golden brown. Serve warm or at room temperature, and refrigerator or freeze leftovers.
Place a strainer over a bowl and add raspberries into the strainer. With a spoon or a fork squish the raspberries through the strainer into a bowl until all the juices run our. Discard the seeds.
Slowly add powdered sugar into raspberry juice and stir until desired consistency. Stir in the salt and pour over the cooled off muffins. Enjoy! Sponsored by @iHerb New customers can get a discount off this product by clicking the link in my profile! : #ad #paleo #iherb #iherbrecipe #아이허브 #アイハーブ #айхерб