Cinnamon Sunbutter and Jelly Cassava Muffins (vegan, gluten-free, grain-free, nut-free, oil-free)
These cinnamon sunbutter and jelly cassava muffins are perfectly sweet, filling, nourishing, and delicious. They remind me of a peanut butter and jelly sandwich, but I know some of you are nut-free or grain-free so I used sunbutter and cassava flour instead! If you aren’t nut free, you can definitely use whatever nut/seed butter you want. I love the flavor the sunbutter (sunflower seed butter) adds to these muffins along with the cinnamon. The batter almost tastes like speculoos cookie butter. These muffins are vegan, gluten-free, grain-free, nut-free, and oil-free. They are healthy and are the perfect snack or on the go breakfast. It freezes well too! They are super easy to whip up and it only takes one bowl. I haven’t tested them with other flours, so I can’t guarantee the results if you sub cassava with something else. My toddler loves these muffins and we like to take them to the beach as a snack (wishing we can go to the beach right now!).
Cinnamon Sunbutter and Jelly Cassava Muffins (vegan, gluten-free, grain-free, nut free, oil-free)
Ingredients
- 1/2 cup unsweetened applesauce
- 1/3 cup coconut sugar
- 1/2 cup Sunbutter (I used plain Sunbutter with no added sugars or oils)
- 1 tbsp lemon juice
- 2 tbsp pure maple syrup
- 1 tsp vanilla extract
- 3/4 cup cassava flour
- 1 heaping tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2-1 tsp your favorite jam/jelly in each muffin
Instructions
- Preheat oven to 350 degrees F. Line a muffin tin or grease very well.
- In a large bowl, add the applesauce, coconut sugar, sunbutter, lemon juice, maple syrup, and vanilla extract. Whisk until well combined.
- Add the cassava flour, cinnamon, baking soda, and salt to the bowl. Mix with a spatula until combined.
- Divide batter into muffin pan, filling each muffin to the top. I got about 8 muffins total. Add about 1/2-1 tsp of jam or jelly on top and lightly swirl it in/spread it over the top.
- Bake for 25 minutes. Let it cool in the pan for 10 minutes. Remove and place on a wire rack to cool completely. Enjoy! Store in an airtight container on the counter for 3 days or in the fridge for up to a week. If you store it in the fridge, warm it up in the microwave for a few seconds before eating or let it come to room temperature.
