Cinnamon Sunbutter and Jelly Cassava Muffins (vegan, gluten-free, grain-free, nut free, oil-free)

0 Preheat oven to 350 degrees F. Line a muffin tin or grease very well.
1 In a large bowl, add the applesauce, coconut sugar, sunbutter, lemon juice, maple syrup, and vanilla extract. Whisk until well combined.
2 Add the cassava flour, cinnamon, baking soda, and salt to the bowl. Mix with a spatula until combined.
3 Divide batter into muffin pan, filling each muffin to the top. I got about 8 muffins total. Add about 1/2-1 tsp of jam or jelly on top and lightly swirl it in/spread it over the top.
4 Bake for 25 minutes. Let it cool in the pan for 10 minutes. Remove and place on a wire rack to cool completely. Enjoy! Store in an airtight container on the counter for 3 days or in the fridge for up to a week. If you store it in the fridge, warm it up in the microwave for a few seconds before eating or let it come to room temperature.