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!

group of cassava flour chocolate chip 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.

chocolate chip muffins shot overhead.

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

Is cassava flour low-carb?

Cassava flour is not low in carbs, but it considered paleo. Cassava comes from a tuber which is high in carbohydrates.

Can I use almond flour instead?

Yes, you can, but they will be much heavier.

Can I use tapioca flour in this recipe?

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.

Where can I buy cassava flour?

You can find cassava flour at most health foods stores now, or on Amazon.

Can I make blueberry cassava muffins?

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.

Can I use coconut sugar instead of maple syrup?

I prefer to use a liquid sweetener like pure maple syrup in this recipe to help add moisture.

cassava flour muffin and fork on linen.

More Healthy Muffin Recipes You Might Like 

Don’t miss my other healthy dessert recipes. You might like these Dairy-Free Chocolate Chip Cookies.

Don’t Miss These Paleo Treats!

Cassava Flour Chocolate Chip Cookies

Cassava Flour Pizza Crust (Yeast Free)

Coconut Flour Chocolate Mug Cake

Almond Flour Peanut Butter Cookies (Gluten-Free)

I hope you make this recipe! If you do, please leave a comment and a starred review below.

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grain free cassava flour chocolate chip muffin.

Cassava Flour Chocolate Chip Muffins

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5 from 24 reviews

Print Recipe

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

Ingredients

Units Scale
  • 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

  1. Preheat your oven to 350°F. Line a muffin tin with muffin cups or spray it lightly with non-stick cooking spray.
  2. Combine the cassava flour, baking powder, baking soda, and chocolate chips in a large mixing bowl. Stir to combine.
  3. Next, place the egg, bananas or applesauce, melted ghee or coconut oil, maple syrup, and vanilla into a small mixing bowl. Stir until combined.
  4. 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.
  5. Pour the batter into the muffin tin and bake for 25 minutes or until the tops of the muffins are golden brown.
  6. Serve warm or at room temperature.

Notes

  1. 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.
  2. 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.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 248
  • Sugar: 15.7 g
  • Sodium: 66.5 mg
  • Fat: 12.5 g
  • Saturated Fat: 9.4 g
  • Carbohydrates: 32.1 g
  • Fiber: 2.1 g
  • Protein: 2.1 g
  • Cholesterol: 31 mg

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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition and is a certified holistic nutritionist. She is a top wellness and food blogger with over 5 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send her a message through her contact form.