Ingredients

• 1 2/3 cups Cassava Flour
• 1/3 cup Organic Coconut Sugar
• 3/4 tsp Baking Soda
• 3/4 tsp Salt
• 2 1/2 tsp Poppy Seeds
• 1/2 cup Sliced Almonds divided
• 1 1/3 cups Unsweetened Applesauce
• 1/3 cup Maple Syrup
• 2 Eggs
• 1/2 tsp Vanilla Extract
• 1 tsp Almond Extract
• 1 tsp Apple Cider Vinegar

Instructions

1. Preheat oven to 350°F. Line a standard muffin pan with paper liners and spray with pan spray.
2. In a medium bowl, combine Bob’s Red Mill Cassava Flour, Bob’s Red Mill Coconut Sugar, baking soda, salt, Bob’s Red Mill Poppy Seeds and 1/4 cup sliced almonds.
3. In a large mixing bowl, whisk together applesauce, maple syrup, eggs, extracts and vinegar. Add dry ingredients to wet ingredients and mix well to combine.
4. Portion 1/3 cup of batter into each prepared muffin cup. Sprinkle muffins with remaining 1/4 cup sliced almonds.
5. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Let sit for 10 minutes before serving.