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.