This was my first time using #cassavaflour and I really liked it! Here is some info I found on it while these muffins were baking:
“Cassava flour has a very smooth, almost powdery, consistency that’s ideal for baking traditionally more dense treats, such as brownies or cookies.
It tends to have a more neutral flavor compared to other alternative flours like almond flour or coconut flour.
It is also one of the few gluten-free flours that has a near 1:1 substitution ratio with all-purpose wheat flour in most baked good recipes that do not require significant rising (like cake, cookies, brownies, muffins)”
This is a super easy protein muffin recipe using just
1️⃣cassava flour (I used @pamelasproducts brand),
2️⃣protein powder (I used @pescience cake pop protein – code LACEY for discount),
4️⃣egg whites, &
*️⃣Mine here are topped with some @jifbrand natural PB.
Keep extras (if any) refrigerated. You’ll want to warm them up after chilling overnight.
ENJOY! Tag us if you try it!