Cassava Flour Chocolate Chip Muffins (Grain-Free)
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
Step One
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.
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 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:
Other Healthy Muffin Recipes You Might Like
- 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:
Print
Cassava Flour Chocolate Chip Muffins
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 1x
- Diet: Gluten Free
Description
These Cassava Flour Chocolate Chip Muffins are the perfect healthy treat. They’re grain-free, which makes them naturally gluten-free, too!
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
Instructions
- 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.
- 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. 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 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.
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: how to make muffins with cassava flour, cassava recipe, grain free muffins
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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.
Hi Carrie,
The muffins I made didn’t turn out either and I used the listed ingredients (pumpkin and regular eggs). They turned as Caroline G described, total bummer. One question, what was the consistency of your batter?
Thanks!
Sarah M
That is a bummer! Did you use Otto’s brand of cassava flour? I have had varied results when I use a different brand. It’s been awhile since I’ve made these, so I don’t recall the texture of the batter. Can you give me more info as to how they didn’t turn out for you? Thanks and I’m sorry to hear this recipe didn’t work for you!
I wanted to love these but they came out rubbery. None of the 5 star reviews from this website are from people who actually made the recipe which is disappointing. The reviews from people who made the recipe said that the muffins didn’t turn out but I was hoping for a better outcome.
★★
Did you use Otto’s brand of cassava flour, Amber? I have had less than ideal results if using other brands of cassava.
I was so excited to make these, and the inside is totally robbery. Just now reading some of the other comments of people who have had the same experience. I used Otto’s cassava flour and followed the recipe to a T. Pretty bummed, as I don’t have time to bake a lot, so when I do it’s so disappointing when it doesn’t work out… Especially all of the ingredients wasted 🙁 I would highly recommend following your own recipe again to see if there is a similar result.
Used the Otto’s brand and followed directions – rubber banana “muffins” are not what I expected. I agree with Amber’s review from last week about being disappointed with the reviews from people wanting to make these and giving 5 stars. Very misleading.
★
Did you just change the recipe? I made these muffins on 12/20/19 with pumpkin and wanted to make them again because my niece and nephew loved them. They have a lot of dietary restrictions and this recipe was perfect. Would you please send along the other version of the recipe?? Thanks!!
Hi Carrie, I’m so sorry I did update it recently. I had gotten some complaints that they were turning out rubbery, so I went back to the drawing board. It is still very similar to the original, but I took out the pumpkin. What you can do is just use 1 banana and then use about 1/2 cup of pumpkin puree.