These cassava flour Chocolate Chip Muffins are the perfect healthy treat. They’re grain-free, which makes them naturally gluten-free, too!
This is a recipe that I made first shared back in 2015, but I recently updated with new photos. I always have fun experimenting with more paleo-friendly baking: lower in grains, gluten- and dairy-free, using alternative flours. My specific flour of choice for the last several years has been Otto’s Cassava Flour that meets all those requirements:
In many cases, cassava flour subs 1:1 for wheat flour, and the taste is very, very mild…great for chocolate chip muffins! I encourage you to experiment with this flour, and check out other tried and true recipes from around the web (I created a Pinterest board just for cassava-based recipes, too).
I was so pleased when these muffins turned out just as I had hoped, with great texture and moistness. I used pumpkin puree to off-set some of the need for oil, so you could argue that these muffins include a serving of veggies.
Feel free to use applesauce or pumpkin puree; I’ve tried it both ways. These cassava flour Chocolate Chip Muffins are not as heavy as other grain-free baked goods that use almond or coconut flours. I really hope you try this recipe!
What is cassava flour? It’s made from the whole yuca root, so it’s technically a tuber. Also, Otto’s cassava flour is different from tapioca flour because it’s the whole root, dried and ground. I highly suggest checking out the numerous recipes on the Otto’s website where you’ll find ones for pizza, breads, and all kinds of goodies.
I know a lot of paleo folks are into the low-carb thing, but I find I need quite a bit of carbs in my diet, especially to feel nourished, energized, and balanced. That’s one big reason I like to call my diet “clean eating” versus something more restricted like paleo or plant-based (new readers, feel free to read about my journey here). I make an effort especially in the evening to get enough carbs because I sleep much better when I do. Granted, foods like potatoes, rice, and other gluten-free grains are perhaps better for my health, but a chocolate chip muffin is absolutely okay in my book every once in awhile.
Here’s the printable Cassava Flour Chocolate Chip Muffin recipe:
Print
Cassava Flour Chocolate Chip Muffins
Prep Time: 20 minutes- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
Yield: 1 dozen
Category: Dessert
Method: Baking
Cuisine: Grain-Free, Gluten-Free, Paleo
Print Recipe
Pin RecipeDescription
A grain-free muffin recipe using cassava flour. Healthy and delicious!
Ingredients
- 1 1/2 cups cassava flour
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- 1 cup dairy-free chocolate chips
- 2 eggs
- 2 ripe bananas
- 1/2 cup unsweetened applesauce or pumpkin puree
- ½ cup unsweetened almond milk
- 2 tablespooons coconut oil, melted
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F and spray a muffin tin with non-stick cooking spray.
- Combine the cassava flour, baking powder, cinnamon, and chocolate chips in a large mixing bowl. Use a spatula to stir together.
- Next, place the eggs, bananas, applesauce or pumpkin puree, almond milk, coconut oil, and vanilla into the base of a food processor. Pulse on high until ingredients are combined, about 15-20 seconds total.
- Pour the liquid mixture from the food processor into the dry ingredients in the mixing bowl and stir well.
- Pour the batter into the muffin tin bake for 40 minutes or until the muffins are golden brown. Serve warm or at room temperature, and refrigerator or freeze leftovers.
Full disclosure: I purchased my bag of Otto’s cassava flour, but I am now an affiliate with the company, so any purchase you make using this link gives me a small commission. All opinions are my own. 🙂
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I would love to try this flour and your recipe for the chocolate chip muffins!!! Look delicious!!!! I would like a makeover of hot rolls for my Christmas dinner.
Thanks, Nancy! I hope you have a wonderful holiday season. XO.
This time of year I’m always hungry for cinnamon-apple bread, but alas, I have not re-created that recipe since I changed my definition of ‘food’. I’d love to see your take on it.
Ohhhh, cinnamon-apple bread sounds delicious, Linda! Would that be like a fruit cake or more of a zucchini bread texture that you’re looking to re-create?
I used to shred apples, just like with zucchini bread; I bet it would also be good with chopped, dried apples…I’m an apple fanatic. Top it with some homemade apple butter (whole foods, of course), and I’m a happy girl. Or, oooh, homemade pumpkin butter on cinnamon-apple bread. Comfort food deluxe! Or turn it into a vegan French toast…or even a sort of biscotti knock-off. You’ve got me hungry…a whole foods bread pudding…a stuffing for roasted acorn squash…
Wow, I’m hungry now too, Linda! Thanks for all the great suggestions. Xoxo. 🙂
I’d love to try this flour. How about a recipe for vegan carrot muffins?
Sounds great, Crystal! You might like this one, just subbing flax or chia eggs for the real eggs, and using your choice of flour. 🙂 https://www.cleaneatingkitchen.com/2015/03/17/carrot-cake-muffins-with-tigernut-flour-giveaway/
Thanks Carrie, I will try a version of that recipe.
blueberry muffins would be great!
Blueberry muffins are one of my favs, Alicia! 🙂
Zucchini bread or spice bread would be delicious!
I redo a lot of my favorite recipes with healthier twists, but some things I will not touch–like the apricot donut at my favorite bakery. No reason to change perfection 😉
I have not tried Cassava flour yet but would love to experiment with it! Healthier lemon poppyseed muffins sounds good!
I agree, Jennifer! Thanks for the idea. 🙂
Hi, Carrie, Is there a dairy-free chocolate chip brand you recommend?
Def Enjoy Life mini-chips! Xoxo.
A blueberry scone sounds great.
I would love to try this alternative flour!
Fudgey nut-free brownies !
Cinnamon rolls!
YUM! This recipe looks amazing, Nikki. 🙂 http://cookituppaleo.com/soft-paleo-cinnamon-rolls-nut-free/
I would definitely love to try this flour in some healthy oatmeal raisin cookies. Yum!
Great suggestion, Ali! XOXO.
I have tried the gluten-free pie crusts and not been impresses. Mainly too salty, but I would try this as a base for cookies or pies. Most times I just try to go without and have all filling, but a crust or pastry top would be nice.
I want to try making a pizza crust with this too, Deb! Also, the topping for a pot pie. XOXO.
Sometimes I really crave a muffin…any flavor really. Since going GF, I rarely eat anything that resembles bread, even though I love to eat it!
Me too, Allison. If you eat eggs, I really love this recipe for a gluten- and grain-free bread: http://elanaspantry.com/rochels-cashew-bread/
Very little sugar (or fruit sweetened) and gluten & dairy free cinnamon roll that tastes good. Sounds impossible! Lol! Love cassava flour. Look up Autoimmune Paleo Dinner Rolls by the curious coconut using Cassava flour. They are soooo good (make sure you follow the recipe exact or they come out as hockey pucks).
Thanks for the suggestion, Christine! I will def look up that recipe. XOXO.
These look so good. I can’t resist chocolate anything. I have heard such awesome things about this flour! My favorite bakery treat is cheesecake and I would love to see a makeover of garlic knot bread rolls.
I would like to make homemade bread.
I have been wanting to try this flour for so long! I want to try chocolate chip cookies and a pizza crust! Yum. 🙂
I would like to see blueberry Scones recreated with a twist
As a big fan of cinnamon buns, I’d love to see a healthier version of that! Thanks for the giveaway!
Oh yummmmm. I’ve been wanting to try this flour – just recently started AIP Paleo. I’ve been really wanting to experiment with cookies – this looks like a great base!
I would love to see donuts made with cassava flour!
We really like your recipes : )
I have never seen or heard of this type of flour, but I will look next time I visit my local bulk store. They carry so many different varieties but I have not found a good bake goods type flour. I assume that the flavor is mild but did things cook up light & airy? Most GF recipes/ flours cook up heavy & dry.
I think this particular brand is only available mail-order, Paula, or through my giveaway. :0)
FYI, there is coconut flour listed in the instructions, but I do not see it listed in the ingredients?
Hi Tessa! I’m so sorry, no coconut flour is needed, that was my mistake. Please LMK how the muffins turns out for you! Happy holidays!
What a fun treat! I think I’ll mke this as an after school snack for Friday!
Ohhhh, please let me know if you do, Renee! That makes me so happy! 🙂
Yum!!!! Otto’s is my favorite! These look so yummy, so much chocolate goodness!
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Thanks, Emily! I feel so lucky that Otto’s exists so we can enjoy all these amazing recipes without having to worry about grain-reactions. Yay!!!
Wow this looks soooo good! I always crave sweets when the weather cools down and this is perfect. I gotta go buy some cassava flour now!
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Oh, Jean, I bet you are going to love the cassava flour! I agree, cooler weather makes baking so much nicer. Enjoy!!!
All those chocolatey chips are making me drool! YUM!
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Thanks, Stacey! I did use quite a bit of chocolate chips in this batch. 🙂
Chocolate chip muffins are my go-to comfort treats. These look really good and I’ll have to get this type of cassava flour to try them as I only have tapioca and it might be a bit too fine in texture.
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Thanks, Irena! I love cassava because it’s the whole food! XO.
Dang! These look amazing! I just started using cassva flour and it’s good to see how great it works as a wheat flour replacement.
Right?! Cassava flour is a total game-changer!!!
I love that there is pumpkin in these! Updating old recipes with new photos is always great! It is amazing how much our style evolves!
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Thanks, Holley!!! It is really fun to update old recipes. It’s kind of scary how bad my photos were until recently. But, I’m super grateful to have built my skills and gotten so much inspiration from other bloggers. XO!
Love chocolate chip muffins ! These are gorgeous and delicious. Thank you !
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You’re welcome!!!
These muffins look perfect! Whoever said that wheatfree baking was both difficult or tasteless has not seen these!!
Cassava flour seems so versatile. I’m still primarily using almond/coconut but need to seek out one here in the UK. Would probably give me more options to try out other recipes, thanks!
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You’re welcome, Darryl! I hope you can find cassava flour in the UK.
I agree with the “clean eating” diet. It feels way less restrictive. I find that I need a good amount of healthy carbs to feel energized and full. These look delish!
I’m glad you agree, Katja! I love that paleo hasn’t become another overly restrictive diet, although clean eating seems even less so. I’m soooooo over the unnecessary over restriction!
I have never heard of cassava flour before — but they seem to be making flour from everything but wheat these days. Your muffins look delightful and I’ll be they’d be great for a weekend treat with the family!
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Chocolate chip muffins are my favorite, and the more chocolate chips the better. These look DELICIOUS.
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These look like chocolatey perfection! I have never used this flour, but I am going to have to grab some!
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Ooooh I’ve never used cassava flour and I’m pretty certain I’ve never eaten it. Now you have me all curious. Bookmarking and pinning this recipe…thanks for sharing 🙂
I never heard of Cassava flour, but these muffins look absolutely delicious! I love the beautiful texture they have, and I bet they’d make a great breakfast. Thank you for a lovely recipe, definitely pinning for later!
I am so looking forward to trying this cassava flour. I’ve seen other recipes using it but I didn’t know where to buy it. Thanks for the extra information.
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I’ve never worked with cassava flour before. The texture of the muffins looks really moist.
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Carrie! I’ve never used cassava flour but I can’t wait to find some and trying it out. I use a lot of almond and coconut flour but love trying new things out! These chocolate chip muffins look so delicious! I can’t wait to try your recipe!
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I have made this twice. Those times they came out dense, uncooked in the center & had a gritty texture. The third time I made this I increased the baking powder to 1 Tablespoon, substituted buttermilk for nut milk (for acid) then let the batter sit covered for 30 minutes before I measured it by 1/3 cup fuls into muffin pan. This took care of the flat non airy muffins, the gritty texture and I only needed to bake them for 22-25 minutes. I’m going to try to make them w nut milk but will need to substitute a buttermilk like liquid to help w the rise of the batter.
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Hi Caroline, did you use real eggs or an egg replacer? Also, what brand of cassava flour did you use?
My muffins did not turn out at all! I used Otto’s flour but needed to use egg substitutes. I used 1 flax egg and 1 baking soda/vinegar egg. The muffins were extremely dry on the outside and gummy/doughy in the middle.
Bummer!!! I have not had good results using egg substitutes for these muffins.
My youngest child is allergic to eggs so I use egg replacers in all of my baking. This is only my 2nd time experimenting with Cassava flour. Hopefully I will find something successful to use it in! Any recipe ideas?
Sure, I understand! Have you tried making the tortilla recipe on the back of the Otto’s bag? It’s egg-free and one of my easy favorites!!!
Yes, thanks – that was my first experience with Cassava flour. They turned out pretty well. Now I’ve been searching for muffin recipes.
You might like this Apple Crumble recipe using cassava flour! https://www.cleaneatingkitchen.com/apple-pear-cobbler-gluten-free-vegan/
Looks great, Thanks!
Not allowed bananas and almond milk what could I substitute instead?
Applesauce and cashew milk!
Thanks for your response to my question. Could I use coconut milk instead. Several of the nut milks have sunflower oil which I’m unable to have!!
Hi Janice, coconut milk might have too much fat. I would have to test that recipe. What if you just blended cashews with water and made your own cashew milk?
Thanks Carrie… Don’t no why I didn’t think of it!!!!!
Do you think if I substitute egg for flax meal it would be fine?
I haven’t had great results subbing out eggs for flax eggs with most of my gluten-free baking.