Cassava Flour Chocolate Chip Muffins (Grain-Free)

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Last Updated on March 24, 2020

These Cassava Flour Chocolate Chip Muffins are the perfect healthy treat. They’re grain-free, which makes them naturally gluten-free, too!

Paleo Baking

Paleo baking is a challenge because you are restricted to using grain-free flours like almond flour. Paleo treats are also generally made with unrefined sugars and without milk. My specific flour of choice for the last several years has been Otto’s Cassava Flour which made from the cassava root.

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. This recipe can be made vegan too, by substituting the egg for a chia or flax egg.

Cassava Flour for Baking

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. 

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 check out other tried and true recipes from around the web.

Recipe Steps

1. Gather your ingredients which include: cassava flour, baking powder, baking soda, chocolate chips, egg or egg replacer, ripe bananas or applesauce, ghee or coconut oil, and vanilla extract.
2. Preheat your oven to 350°F. Line a muffin tin with muffin cups or spray it lightly with non-stick cooking spray.
3. Combine the cassava flour, baking powder, baking soda, and chocolate chips in a large mixing bowl and stir.
4. Next, place the eggs, bananas or applesauce, melted ghee or coconut oil, and vanilla into a small mixing bowl. Stir until combined.
5. Pour the liquid mixture into the bowl with the dry ingredients and stir to combine.
6. 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.

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.

Feel free to use applesauce or banana; I’ve tried it both ways. If you use banana, the muffins have a mild banana bread flavor.

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!

FAQs

Is cassava flour low-carb?

Cassava flour is not low in carbs, but I consider it be a paleo-friendly item, especially when used for the occasional grain-free baked good.

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. 

Where can I buy cassava flour?

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

Recommended Items for this recipe:

• Otto’s Cassava Flour – the best!
• Muffin tin 
• Dairy-free chocolate chips

Other Healthy Muffin Recipes You Might Like (all gluten-free and dairy-free):

• 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.

Here’s the printable recipe:

Cassava Flour Chocolate Chip Muffins

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★★★★★ 4.5 from 16 reviews

• Author: Carrie Forrest, MPH in Nutrition
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 12 1x
• Category: Dessert
• Method: Baking
• Cuisine: Grain-Free, Gluten-Free, Paleo

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Description

These Cassava Flour Chocolate Chip Muffins are the perfect healthy treat. They’re grain-free, which makes them naturally gluten-free, too!

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Ingredients

• 1 1/2 cups cassava flour
• ½ teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup dairy-free chocolate chips
• 1 egg or 1 chia or flax egg*
• 2 ripe bananas, mashed (about 1 1/2 cups) or 1 1/2 cups unsweetened applesauce
• 1/2 cup melted coconut oil or ghee
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract

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Instructions

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

Notes

Feel free to use applesauce or banana; I’ve tried it both ways. If you use banana, the muffins have a mild banana bread flavor.

*To make a chia or flax egg, place 1 tablespoon of ground flax seeds or chia seeds in a bowl. Add 3 tablespoons of water. Stir and wait 10 minutes for the egg to gel. 

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