Prep Time

20 Min

Cook Time

25 Min

Total Time

45 Min





  • ½ cup cassava flour (70g)
  • 2 Tbsp coconut flour (14g)
  • 1 Tbsp poppy seeds
  • 1 tsp paleo baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ½ cup dairy free yogurt
  • 2 large eggs
  • 2 Tbsp raw honey
  • 2 Tbsp lemon juice
  • 1 Tbsp lemon zest
  • 1 tsp vanilla extract

Glaze (optional)

  • 1 Tbsp powdered monk fruit sweetener
  • 2 tsp tapioca flour
  • 1 tsp water or almond milk



  1. Preheat oven to 170 degrees C.
  2. Line a muffin pan with 8 paper muffin liners, set aside.
  3. In a small bowl, whisk together all the dry ingredients. This includes the cassava flour, coconut flour, poppy seeds, baking powder, baking soda and salt.
  4. In a medium-sized mixing bowl, combine all of the wet ingredients. This includes the yoghurt, eggs, honey, lemon juice, lemon zest and vanilla. Whisk until smooth.
  5. Pour the dry mixture into the wet mixture and whisk until well combined.
  6. Let the batter sit for 30 seconds – it will fluff up.
  7. Stir the batter a couple times with a spatula (do not over-mix) then scoop it into the lined muffin pan.
  8. Place the muffins in the oven and bake at 170 degrees for 15 – 20 minutes.
  9. Cool the muffins for 5 minutes in the baking pan, then transfer them to a wire cooling rack.


  1. In a small dish, combine all glaze ingredients. Mix until smooth.
  2. Spoon glaze onto cooled muffins.

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