Cassava Flour Chocolate Chip Muffins (Grain-Free)
These Cassava Flour Chocolate Chip Muffins are the perfect sweet treat. They are grain-free and gluten-free with a dairy-free option. Everyone loves these paleo muffins!
Paleo baking is a challenge because you are restricted to using grain-free flours like almond flour or coconut flour. Paleo treats are also generally made with unrefined sugars and without milk.
But, my specific flour of choice for the last several years has been Otto’s Cassava Flour which made from the cassava root. I met the founders of Otto’s at the PaleoFx conference back in 2016, and I’ve been a fan ever since!
I find cassava flour to be very mild in flavor, easy to substitute for regular flours, and perfect for healthy and paleo, grain-free baking. And, these Cassava Flour Chocolate Chip Cookies have a light and fluffy texture that I think you are going to love.
Cassava Flour for Baking
What is cassava flour? It’s made from the whole yuca root, so it’s technically a tuber. Cassava flour is different from tapioca flour because it’s the whole root, dried and ground.
In many cases, cassava flour substitutes 1:1 for wheat flour, and the taste is very neutral. I encourage you to experiment with this flour, and definitely try my cassava flour muffin recipe.
These muffins are not as heavy as other grain-free baked goods that use almond or coconut flours. I really hope you try this recipe. It’s one that I originally shared a few years ago, but it’s one I keep enjoying over and over, and I hope you do too!
Let me show you how to make these grain-free muffins.
Recipe Steps
Step One
Gather your ingredients which include: cassava flour, baking powder, baking soda, chocolate chips, egg, ripe mashed bananas or applesauce, ghee or coconut oil, maple syrup, and vanilla extract.
Please see the recipe card at the end of this post for the exact ingredients and measurements.
Step Two
Preheat your oven to 350°F. Line a muffin tin with muffin cups or spray it lightly with non-stick cooking spray.
Combine the dry ingredients in a large mixing bowl and stir.
Step Three
Next, place the wet ingredients into a small mixing bowl. Stir until combined.
Pour the liquid mixture into the bowl with the dry ingredients and stir to combine.
Step Four
Pour the muffin batter into the muffin pan and bake for 25 minutes or until the muffins are golden brown. You can use muffin liners if you wish.
Serve warm or at room temperature, and refrigerator or freeze leftovers.
I was so pleased when these muffins turned out just as I had hoped, with great texture and moistness. The bananas or applesauce help off-set the need for oil, and also give a little boost of natural sweetness.
Recipe Tips & Substitutions
- Feel free to use applesauce or banana; I’ve tried it both ways. If you use banana, the muffins will have a mild banana bread flavor.
- Store any leftover muffins in a covered container in the refrigerator for up to 5 days. Or, you can freeze the baked muffins in a ziptop bag for up to 2 months.
- You can easily double this recipe to make a double batch of muffins.
Recipe FAQs
Cassava flour is not low in carbs, but it considered paleo. Cassava comes from a tuber which is high in carbohydrates.
Yes, you can, but they will be much heavier.
No, because tapioca flour doesn’t bake the same way that cassava flour does. Tapioca flour is just the starch from the cassava, whereas cassava is a whole food. Read more about cassava versus tapioca.
You can find cassava flour at most health foods stores now, or on Amazon.
Yes, just substitute the chocolate chips with fresh blueberries. You may also want to add a squeeze of fresh lemon juice to the batter to help balance the blueberry flavor.
I prefer to use a liquid sweetener like pure maple syrup in this recipe to help add moisture.
More Healthy Muffin Recipes You Might Like
- Almond Flour Banana Muffins
- Coconut Flour Chocolate Chip Muffins
- Chocolate Chip Sweet Potato Muffins
- Pumpkin Chocolate Chip Muffins
- Air-Fryer Mini Blueberry Muffins
Don’t miss my other healthy dessert recipes.
Don’t Miss These Paleo Treats
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Print
Cassava Flour Chocolate Chip Muffins
These Cassava Flour Chocolate Chip Muffins are the perfect sweet treat. They are grain-free and gluten-free with a dairy-free option. Everyone loves these paleo muffins!
- Total Time: 45 minutes
- Yield: 12 muffins 1x
Ingredients
- 1 1/2 cups cassava flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup dairy-free chocolate chips
- 2 eggs. lightly beaten
- 2 ripe bananas, mashed (about 1 cup) or 1 cup unsweetened applesauce
- 1/2 cup melted coconut oil or ghee
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F. Line a muffin tin with muffin cups or spray it lightly with non-stick cooking spray.
- Combine the cassava flour, baking powder, baking soda, and chocolate chips in a large mixing bowl. Stir to combine.
- Next, place the egg, bananas or applesauce, melted ghee or coconut oil, maple syrup, and vanilla into a small mixing bowl. Stir until combined.
- Pour the liquid mixture into the bowl with the dry ingredients and stir to combine. If the batter is on the dry side, then you can always add a tablespoon or two of water to help it come together. It should be fairly thick.
- Pour the batter into the muffin tin and bake for 25 minutes or until the tops of the muffins are golden brown.
- Serve warm or at room temperature.
Notes
- Feel free to use applesauce or banana; I’ve tried it both ways. If you use banana, the muffins will have a mild banana bread flavor.
- Store any leftover muffins in a covered container in the refrigerator for up to 5 days. Or, you can freeze the baked muffins in a ziptop bag for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Grain-Free
- Diet: Gluten Free
Keywords: how to make muffins with cassava flour, cassava recipe, grain free muffins
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Wow! An amazing recipe and so easy to alter for variations! I highly recommend the variation i winged for anyone who wants to try. I made a chocolate strawberry muffin. I can do dairy and cane sugar, so i creamed butter and sugar first in place of syrup and oil, added the eggs, vanilla, and strawberry pulp from juicing strawberries in place of bananas or applesauce. Mixed the same dry ingredients plus 3tbsp cocoa powder, added that to the wet, mixed, folded in chocolate chips, batter was thick but fluffy, baked. Drizzled with a glaze made from strawberry juice and powdered cane sugar (fred meyers simple truth is made with tapioca starch, not cornstarch!)
★★★★★
Hard to find a cassava recipe that’s actually good. This one fits the bill! I made them with blueberries also instead of chocolate chips and found they were moister.
★★★★★
I made these and followed the recipe but they came
out dry and the next day they were almost rock solid! I wonder what I did wrong 🙁 I might try to do it again and see if it happens again! I wouldn’t have expected that since I used the mashed bananas etc which you’d think add moisture!
Oh no! I’m sorry to hear that. Did you use eggs or an egg replacer?
Just letting you know that your scale isn’t correct. The ingredients are multiplied correctly, but the yield is off. 1 batch is 12, but 2 batches, it says 22 (should be 24), and 3 batches says 32 (should be 36)
Thank you! That is so strange. I’ve contacted my recipe card support to get that fixed right away!
These are absolutely amazing!! I added more chocolate chips, but followed everything else. Best muffins I’ve ever had, even before I was diagnosed with Celiac and could eat wheat.
★★★★★
So happy you enjoyed the muffins!!!
I modified this recipe because both apple sauce and bananas are high in fructose which I am avoiding. I used monk fruit sweetener and for moisture and protein I added Greek yogurt, quinoa flakes and peanut butter. I also added 1/4 cup of cocoa to make it chocolicious! They were a little heavier this way, but moist and filling…i loved the peanut butter chocolate combo. I had two for breakfast this morning! Yumm!!!
★★★★★
woo-hoo! I love all of your modifications. So glad you enjoyed.
Tammy, you don’t list quantities for your substitutions, except for adding cocoa. Would love to try these with correct amount of substitutes! Thank you!
One of my favorite muffins recipes EVER!
★★★★★
It says: Pour the batter into the muffin tin bake for 40 minutes
But says 25 in the instructions.
We’re gonna go with 25!
Apologies for the type. Yes, bake for 25 minutes. LMK how they turn out!
I made these with pumpkin instead of banana because it’s pumpkin everything season, lol. Also added some pumpkin spice and they were yummy! I didn’t add the egg since I felt the pumpkin took care of that. Thanks for the recipe!
★★★★★
I’m so glad you liked the muffins, Sara! Thanks for the rating. 🙂