I wanted to find a solid basic recipe that would work as a base for a variety of muffins, so I turned to my America’s Test Kitchen cookbook for guidance. Cassava is a great alternative flour, but it’s high carb, so I opted for almond flour to make this a little better for my body …which prefers I stay on the lower-carb end of the spectrum. The fact that the wee man shoves these into his gullet nearly whole is just an added bonus. 😉
These muffins are soooooo moist that they stick to my muffins tins no matter what I do. I was originally planning to use silicone muffin liners, but I’ve never been 100% comfortable with silicone as an alternative to plastic. We know plastic is bad, and single-use plastic is worse, but silicone coming into the world of kitchen tools as a safe and miraculous alternative felt suspect to me. When I first started researching it, I couldn’t find any data on it one way or another. I did recently find this article when debating whether or not to get silicone muffin liners, and it backed up my original intuition. Because of all that, I finally went back to paper liners that can be composted.
These muffins are sweet, but not too sugary that they’re inappropriate for breakfast. If you want more bakery-like muffins, use 1 full cup of sugar. For cupcakes, increase sugar to taste. I haven’t done this yet, but I think 1.25 to 1.5 cups of sugar would make these super yummy and possibly perfect for kids’ birthday cupcakes (my wee man keeps asking for cake with strawberries, so I think this might be the answer to his repeated requests). If you use them that way or come up with any other good variations, let me know by commenting below!
Note: For the nutrition info, I used 1 large apple plus 1 tsp cinnamon as the mix-in. Other ingredients will (obviously) change the nutrition facts.
Update (6/1/2019): Taking out a bit of the yogurt makes this muffins hold together better. They’re still incredibly moist, but they hold together a bit more like muffins now! 😉 lol
Check out my related frosting recipe and “Strawberry Cupcakes” variation below that turns this into a delectable dessert:
1. Preheat oven to 375 degrees (F) convection bake. Melt butter and set aside (to cool to room temp; this keeps it form cooking the eggs).
Prepare your mix-ins as needed. For the apple cinnamon variant, dice the apple into small pieces and toss in the cinnamon powder. Set aside.
If making the lemon blueberry variation using frozen blueberries, place blueberries in a colander and rinse with cold water until they're completely defrosted. Pat dry and set aside. If using fresh blueberries, toss them in 1 tbsp tapioca/ arrowroot/ potato starch or cassava flour. (All of this is to prevent the batter from turning an ugly purple-grey color. Use this same technique for other berries.) Set aside.
KETO OPTION: reducing sugar to 1/4 cup (keeping the apple as your add-in) brings this to 4g net carbs (5 g total carbs + 1 g fiber); eliminating the sugar altogether (keeping the apple as your add-in) drops it to 2g net carbs (3 g total carbs + 1 g fiber). Omitting both the sugar and the apple brings the recipe to 1g total/net carbs.
DAIRY-FREE OPTION: substitute avocado oil or melted coconut oil for the butter.
VEGAN OPTION: use egg substitute instead of eggs.
LEMON BLUEBERRY MUFFINS: substitute lemon yogurt for plain (optional), add 1 tsp fresh lemon zest to the batter in step 2, and use blueberries as your mix-in. If using fresh blueberries, toss them in 1 tbsp tapioca or arrowroot starch before folding them into the batter.
ORANGE CRANBERRY WALNUT MUFFINS: add 1 tsp fresh orange zest to the batter in step 2, and use a combination of chopped walnuts and cranberries (divide the 2 cups according to personal preference) as your mix-in.
CINNAMON SWIRL MUFFINS (better in regular-sized muffins than mini ones): In a small bowl, mix together brown sugar and cinnamon (to taste), add in melted butter (or coconut oil) until the mixture can be poured from a spoon (but is not too runny). DO NOT fold this into the batter. Scoop the batter into muffin tins and then using a spoon, pour a little cinnamon sugar into each muffin. Use a butter knife to swirl the cinnamon sugar mixture into the batter.
STRAWBERRY MUFFINS: substitute strawberry yogurt for the plain yogurt and reduce the sugar by 1/4 cup (or to taste). Use diced strawberries as your mix-ins.
STRAWBERRY CUPCAKES: substitute strawberry yogurt for the plain yogurt. Use fresh diced strawberries as your mix-ins. Top with strawberry cream cheese frosting (link in blog text text above).
For the past 20+ years, I've been cooking to accommodate a variety of food preferences, allergies, and styles. Lately, I've been working on paleo breads and baking with cassava flour since we've realized it's sooooooo much easier to send The Wee Man to preschool with sandwiches in his lunch. Visit our About Us page to learn more.Read More