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These muffins are lovely for anyone looking for an Autoimmune Protocol elimination-phase friendly treat! The blend of cassava and coconut flours produce a just-crumbly-enough texture that is so hard to get in AIP baked goods, plus the avocado oil ensures they stay soft and fresh-tasting for a few days. Enjoy!
- ⅔ cup cassava flour
- ½ cup coconut sugar
- ¼ cup coconut flour
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon sea salt
- ½ cup plus 2 tablespoons avocado oil
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
- ¼ cup cold water
- ½ cup fresh cranberries
- ¼ cup finely shredded, unsweetened coconut flakes
- Preheat the oven to 350 degrees F. Grease (or line w/ paper cups) 6 slots of a standard muffin tin and set aside.
- In a medium bowl, add the cassava flour, coconut sugar, coconut flour, baking soda, cinnamon, ginger, and salt and stir to combine. Set aside.
- In a large bowl, add the avocado oil, lemon juice, and vanilla and whisk to combine. Add to the dry mixture, give it a little stir, and then add the cold water, using a spatula to stir only until the mixture is combined. Your batter will be much thicker and less wet than conventional muffin batter. Fold in the cranberries and coconut flakes.
- Use a spoon to fill each cup to the top (even heaping a little) with batter. These muffins don't rise much, so you can fill them more than usual (alternatively, if you want smaller muffins, you can make 9 instead of 6). Sprinkle with a little sea salt and coconut flakes for garnish, if desired.
- Bake for 30-35 minutes, or until lightly browned on the tops and a knife or toothpick inserted comes out clean. Allow to cool fully to develop the right texture. Can be reheated or enjoyed at room temperature.