⁠Remember mini muffins from the 2000’s?  These Cinnamon Sugar Mini Muffins are sweet, chewy, fluffy, and perfectly crumbly and will have you feeling a bit of nostalgia.

Made with our brand new Let’s Do Organic Cassava Flour by our friend Natalie of @feastingonfruit

Let’s Do Organic Cassava Flour  is a wonderfully versatile gluten-free flour as it acts as a 1:1 flour replacement!

Sink your teeth right into these fluffy mini muffins, we bet you can’t just have one.

Make a large batch and treat yourself to a delicious healthy snack when you’re feeling a bit of a sweet tooth come on!

 

Ingredients

• 1/2 cup (120g) applesauce⁠

• 1/4 cup (65g) almond butter⁠

• 1/2 cup (70g) coconut sugar⁠

• 1 tsp apple cider vinegar⁠

• 1 tsp vanilla extract⁠

• 1 (140g) cup Let’s Do Organic Cassava Flour⁠

• 1/2 tsp salt⁠

• 1 tsp baking soda⁠

• 1 tsp cinnamon⁠

• Topping: 2 tbsp granulated sugar + 1/2 tsp cinnamon⁠

Instructions

1. Preheat the oven to 350ºF. Grease a mini muffin pan with coconut oil or nonstick spray.⁠

2. Whisk together the applesauce, almond butter, coconut sugar, vinegar, and vanilla.⁠

3.  Add the dry ingredients and stir to combine.

4. Roll into balls. Drop into the mini muffin pan.

5. Sprinkle the top of each with the cinnamon + sugar mixture and press in lightly.

6. Bake for 15 minutes at 350ºF.

7. Cool for 5-10 minutes before removing from the pan.