Cassava Flour Chocolate Chip Muffins (Grain-Free)

Name: Cassava Flour Chocolate Chip Muffins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12
Cuisine: Grain-Free
Ingredients: 1 1/2 cups cassava flour; ½ teaspoon baking powder; 1/2 teaspoon baking soda; 1 cup dairy-free chocolate chips; 1 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

December 24, 2019 By Carrie Forrest, MPH in Nutrition 97 Comments

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Last Updated on January 10, 2020

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

Cassava Flour is Ideal for 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.

How to Use 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.

How to Make Cassava Flour Chocolate Chip Muffins

For these Chocolate Chip Muffins, I used cassava flour and they turned out absolutely perfectly. I hope you love this recipe as much as I do. Here’s how to make these grain-free muffins.

Gather your ingredients which include: cassava flour, baking powder, baking soda, chocolate chips, eggs, ripe bananas or applesauce, ghee or coconut oil, and vanilla extract.
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 and stir.
Next, place the eggs, bananas or applesauce, melted ghee or coconut oil, 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.
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.

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Don’t miss my other healthy dessert recipes.

Here’s the printable recipe: