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Grain Free Raspberry Mini Muffins


  • 1 1/4 cups cassava flour
  • 1 1/2 tsp baking powder
  • 1/2 cup white sugar
  • 1 tsp good vanilla
  • 1 large egg
  • 1/2 cup buttermilk (or add 1 tsp apple cider vinegar to almond or coconut milk)
  • 2 tbsp canola oil (you can use melted coconut oil)
  • About 3/4 cup frozen raspberries
  • Optional is vanilla sugar which I sprinkled on each cupcake before baking


  • Preheat oven to 375 degrees.
  • Line the mini muffin pan with small cupcake liners.
  • In a stand mixer add the egg, buttermilk, oil and vanilla and mix well.
  • Add the sugar and mix again.
  • Add the cassava flour and the baking powder and mix until combined.
  • Place 3-4 frozen raspberries into each muffin cup.
  • Use a small ice cream scoop to scoop out even amounts of batter into each lined cup.
  • Fill 3/4 full. Top each muffin with another raspberry
  • Sprinkle vanilla sugar over all.
  • Bake in oven for 12-15 minutes.
  • Remove from the oven and cool.
  • Enjoy!
Tried this recipe?Let us know how it was!