Amazing Cinnamon-Raisin Zucchini Muffins with Cassava Flour in 5 Steps

Let me tell you about the day I fell in love with cassava flour. I was desperate for a gluten-free muffin that didn’t taste like cardboard, and after one bite of these cinnamon-raisin zucchini muffins, I was hooked. The secret? Cassava flour—it gives these babies the perfect tender crumb without any weird aftertaste. Plus, sneaking in zucchini makes me feel like I’m getting away with something, especially when my kids gobble them up. These muffins are my go-to for busy mornings—just sweet enough from the honey and raisins, with that cozy cinnamon warmth that makes the whole house smell like a hug. Trust me, once you try them, you’ll be as obsessed as I am.

Why You’ll Love These Cinnamon-Raisin Zucchini Muffins with Cassava Flour

Oh my gosh, where do I even start? These muffins have become my kitchen’s rockstar, and here’s why they’ll steal your heart too:

• Gluten-free magic: Cassava flour gives them the perfect texture—no weird grittiness or dense heaviness like other gluten-free flours. Even my gluten-loving friends can’t tell the difference!
• Sneaky nutrition: Between the zucchini and cassava flour, you’re getting fiber and nutrients without sacrificing an ounce of flavor. It’s like hiding vegetables in dessert—but totally acceptable.
• One-bowl wonder: I’m all about simple recipes, and this one comes together in minutes. Just mix, fold, and bake—perfect for those chaotic mornings when you need breakfast fast.
• Kid-approved: The cinnamon and raisins make them sweet enough to pass as a treat, but healthy enough that I don’t feel guilty handing them out like candy. My littles think they’re getting away with something!

Seriously, these muffins check all the boxes—tasty, nutritious, easy, and a total crowd-pleaser. What’s not to love?

Ingredients for Cinnamon-Raisin Zucchini Muffins with Cassava Flour

Here’s everything you’ll need to make these little miracles happen—trust me, measuring matters here! I’ve learned the hard way that packed zucchini and properly melted coconut oil make all the difference. These ingredients create that perfect balance of moist-but-not-soggy texture we’re after:

• 1 cup cassava flour (don’t pack it—just spoon and level!)
• 1 tsp baking soda
• 1 tsp cinnamon (I always add an extra pinch—no regrets)
• 1/4 tsp salt
• 2 large eggs at room temp (cold eggs make the coconut oil lumpy—learned that one the messy way)
• 1/4 cup honey (local if you can—it just tastes better)
• 1/4 cup melted coconut oil (measure after melting, and make sure it’s cooled slightly)
• 1 tsp vanilla extract (the real stuff, please)
• 1 cup grated zucchini, packed (squeeze out excess water with your hands first—it’s oddly satisfying)
• 1/2 cup raisins (I use golden ones when I’m feeling fancy)

Equipment You’ll Need

Listen, I’m all for minimal cleanup, so let’s keep this simple. Here’s what you’ll grab from your kitchen:

• A good muffin tin (12-cup is perfect)
• Two mixing bowls (one for dry, one for wet—trust me, it matters)
• A whisk (or a fork in a pinch)
• A spatula for gentle folding (batter likes to hide zucchini!)
• Parchment liners (optional but oh-so-helpful—no stuck muffins here!)

That’s it! No fancy gadgets needed—just like Grandma would’ve done it (if Grandma was into gluten-free baking).

How to Make Cinnamon-Raisin Zucchini Muffins with Cassava Flour

Alright, let’s get baking! This is where the magic happens—follow these steps, and you’ll have perfect muffins every time. I’ve made this recipe so many times I could do it in my sleep (and sometimes do at 6am), but I’ll walk you through each detail so yours turn out just right.

Step 1: Preheat and Prepare

First things first—fire up that oven to 350°F (that’s about 175°C for my metric friends). While it’s warming up, grease your muffin tin really well or line it with parchment cups. Nothing’s sadder than beautiful muffins stuck in the pan—trust me, I learned this the hard way!

Step 2: Mix Dry Ingredients

Grab your medium bowl and whisk together the cassava flour, baking soda, cinnamon, and salt. Don’t just dump them in—take an extra second to whisk them properly. This spreads the baking soda evenly so you don’t get bitter bites later. I like to pretend I’m a scientist mixing potions—makes it more fun!

Step 3: Whisk Wet Ingredients

In your larger bowl, whisk the eggs until they’re nice and frothy—about 30 seconds of vigorous whisking should do it. Then stream in the honey, melted (but cooled!) coconut oil, and vanilla. Keep whisking until everything’s perfectly combined. When it looks like liquid gold, you’re done!

Step 4: Combine and Fold

Now the fun part! Pour your dry ingredients into the wet mixture and gently stir—just until the flour disappears. Some lumps are okay! Then fold in that gorgeous grated zucchini and plump raisins. The batter will be thick but scoopable—that’s exactly what we want.

Step 5: Bake and Cool

Divide the batter evenly among your muffin cups—I use an ice cream scoop for perfect portions. Bake for 20-25 minutes until the tops spring back when lightly pressed. Here’s the hardest part—let them cool for at least 10 minutes before eating. I know, the smell is irresistible, but patience rewards you with muffins that stay together!

Tips for Perfect Cinnamon-Raisin Zucchini Muffins with Cassava Flour

After burning through more batches than I’d like to admit, here are my hard-won secrets for muffin perfection:

• Squeeze it out: Really wring that zucchini in a clean towel—wet batter means gummy muffins. I pretend I’m juicing lemons!
• Raisin trick: Toss raisins with a bit of cassava flour before folding in—keeps them from sinking to the bottom.
• Temperature matters: Let eggs and coconut oil come to room temp—cold ingredients don’t play nice together.
• Don’t overmix: Stir just until combined—a few flour streaks are okay. Overworked batter turns tough.

Follow these, and you’ll get fluffy, evenly-spiced muffins every single time!

Ingredient Substitutions and Notes

Baking with allergies or empty pantry shelves? No worries—I’ve tested all the swaps so you don’t have to! For honey, maple syrup works beautifully—just use the same amount. If you’re out of cassava flour, almond flour can sub in, but heads up—your muffins will be denser (still tasty though!). No raisins? Try chopped dates or dried cranberries for a fun twist. And if coconut oil isn’t your thing, melted butter makes a rich alternative. Just remember—every change tweaks the texture, so expect delicious variations!

Serving Suggestions

Oh, the possibilities! These muffins shine brightest warm with a pat of butter melting into their nooks (my personal favorite), but let me tell you about my other go-to ways to serve them. A piping hot cup of coffee turns them into the perfect breakfast—that cinnamon warmth just sings with dark roast. For a protein boost, I’ll slice one open and sandwich it with Greek yogurt—trust me, the tang plays so nicely with the sweetness. And when my kids demand “fancy breakfast,” we do muffin halves with fresh berries and a drizzle of honey. Really though? They’re magical all by themselves, still slightly warm from the oven, with maybe just a dusting of cinnamon sugar if I’m feeling extra.

Storage and Reheating Instructions

Here’s the deal—these muffins disappear fast in my house, but when we miraculously have leftovers (rare!), here’s how I keep them tasting fresh. Pop them in an airtight container at room temp for up to 3 days—they actually get more flavorful by day two! For longer storage, freeze them in a zip-top bag with parchment between layers. When the craving hits, just toss a frozen muffin straight into a 300°F oven for 10 minutes—it’ll come out warm and revived like magic. Pro tip: Never microwave them unless you enjoy rubbery surprises!

Nutritional Information

Here’s the scoop—these numbers are rough estimates since honey sweetness and zucchini moisture can vary. Each muffin clocks in around 150 calories, packing 2g fiber and 3g protein. They’re naturally gluten-free and grain-free, with healthy fats from that coconut oil we love. Remember, homemade baking isn’t laboratory-precise, so consider this your delicious ballpark!

Frequently Asked Questions

Can I skip the raisins? Absolutely! The muffins will still be delicious—just a tad less sweet. I sometimes swap in chopped walnuts or dark chocolate chips when I want a different texture. Just keep the same 1/2 cup measurement for whatever add-in you choose.

Is cassava flour grain-free? Yes! Cassava comes from the root of the cassava plant, making it naturally grain-free and paleo-friendly. It’s my go-to when baking for friends with gluten or grain sensitivities—no one ever guesses it’s not regular flour!

Can I use frozen zucchini? Been there! Thaw it completely and squeeze out ALL the liquid—like, really go to town. Frozen zucchini holds more water than fresh. Your muffins will still work, but might need an extra minute or two in the oven.

Share Your Experience

Did you make these muffins? I’d love to hear how they turned out! Drop a comment below—tell me your favorite twist or which family member stole the last one (it’s always my husband in our house). Happy baking!

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