Peach Cassava Muffins

The perfect summer muffins! I used cassava flour, and did not try them with any other flour, but I would assume that they would work with almond or wheat flour (coconut flour may be too dense). Cassava (Yuca) is a root vegetable that can be turned into flour to make tortillas, pastries, cakes, bread, etc. It is soft, yet firm and chewy. It resembles wheat flour closely, but is gluten, grain, and nut free. I like cassava flour because of the texture & folate content making it very easy on the digestive system. It's also Paleo & Plant Based!

I buy Otto's Cassava Flour on Thrive Market, but you can also find at most Whole Foods or health food markets.

Hope you enjoy!

Yields: 8 muffins

Time: 25 minutes

Ingredients:

1 1/2 cups Cassava Flour

1 fresh peach, chopped

1 flax egg (1 tbsp flax meal mixed with 2 tbsp water - let sit for 5 minutes)

1/2 cup nut milk (I used unsweetened almond milk)

1/4 cup unsweetened apple sauce

1 tbsp coconut oil

1/2 tbsp maple syrup (add more for a sweeter variation)

1 tsp sea salt

1 tsp baking soda

Optional topping:

Nut butter (I used cashew butter)

Sliced Peach

Sesame Seeds

Directions: 

1. Preheat oven to 350 degrees
2. In a food processor, add the chopped peach and pulse until peach is finely chopped
3. Add wet ingredients to food processor and blend until well combined
4. Transfer to a large mixing bowl and add flour, sea salt and baking soda and mix until batter forms. Note - the matter may be sticky which is natural for cassava flour
5. Spoon into a lightly oiled or lined muffin tray 
6. Bake for 18 minutes or until cooked through the center and browned along the edges. Allow to cool.
7. Option to add your toppings!