Back when we started a no sugar, grain free diet we relied heavily on almond flour and honey to make baked goods. Cinnamon and blueberry muffins were two of our favorites! Because of Kelly’s food intolerances, I made muffins with applesauce instead of eggs and oil instead of butter. While they were delicious, they crumbled very easily! Flash forward to today, I am so happy to be able to bake with eggs again AND to be able to use cassava flour. Together they make the muffins much fluffier and stable for big or little hands.
