Cassava Flour Banana Muffins
Cassava Flour Banana Muffins
These healthy cassava flour banana muffins are full of sweet banana flavor and are super moist! This recipe is a snap to make and perfect any time of year.
Made with only a few simple ingredients and cassava flour this recipe is simple and tasty. It is also versatile, and a perfect choice for breakfast or an afternoon snack!
If you love muffins and easy recipes, you will love this easy banana muffin recipe.
These muffins are no fuss and can be made quickly! Enjoy in the morning with a cup of tea or coffee, or as a nutritious and energy-packed afternoon snack!
Whether you are looking to avoid sugar or not, these muffins are naturally sweetened with honey and bananas making them refined sugar-free too!
Tools to use for this recipe
For this recipe you will need:
- cupcake liners
- large bowl
- muffin pan
- measuring spoons and cups
- whisk
- airtight storage container for leftovers
- spatula
Cassava Flour Banana Muffins Ingredients
This recipe uses cassava flour and rice flour to create a yummy recipe.
- some cassava flour
- rice flour
- ripe bananas
- vanilla extract
- honey
- coconut oil (liquid, not solid)
- baking soda
- baking powder
- salt
- nutmeg
How to Make Cassava Flour Banana Muffins
Start by preheating your oven to 350° F and apply cooking spray to your muffin tin or line it with paper liners.
In a medium-sized bowl, start mashing peeled bananas with a fork.
Once bananas are mashed add coconut oil and honey and stir to combine.
Measure in vanilla and fully mix together with a spatula.
In a separate bowl, add all dry ingredients and blend together.
Slowly pour dry ingredients into the wet ingredient bowl and mix until combined.
At this point, fold in optional chocolate chips or nuts if using.
Scoop muffin batter into tins filling to about 3/4 the way full.
Bake in preheated oven for 20 minutes. The tops of the muffins will be golden brown and the center will look done.
Remove muffins from oven and allow to cool enough to handle.
Enjoy warm!
Notes:
- For light moist muffins, do not over-mix the batter! Just mix until the wet and dry ingredients are totally combined.
- Consider sifting your flour to break up any clumps and ensure accurate measurement. Sifting flour also makes it easier to combine the wet with the dry ingredients.
- This recipe was designed using this specific ratio of cassava flour and rice flour. Using an alternative flour such as coconut or almond flour or amounts might produce different results.
- For a fun and chocolate variation add 1/2 cup of mini chocolate chips.
- Each oven and altitude can bake differently. For your first batch keep an eye on your muffins watching for that golden color and a center that looks done.
- Maple Syrup can be substituted for honey.
- Chopped nuts are a great addition to banana muffins. Add 1/4 cup of chopped pecans or walnuts.
- Switch it up and use cinnamon for nutmeg.
- For a more cake-like muffin add 1 egg.
Recipe Variations
If you are wanting to dress up this classic muffin recipe, consider adding one of the following:
- 1/4 Cup Chocolate Chips
- 1/4 Cup Walnuts, Chopped
- 1/4 Cup Almond Slivers
- 1/4 Cup Pecans, Chopped
- Icing, After your banana muffins have fully cooled, ice them using a chocolate or cream cheese frosting!
How to Store Cassava Flour Banana Muffins
Store these muffins in an airtight container at room temperature for up to 5 days or in your freezer for up to 3 months.
Can I use a different flour?
No, these muffins were created using cassava flour and rice flour. I do not recommend switching it for a gluten free flour blend or another gluten free flour.
What is Cassava Flour?
Cassava flour is a natural gluten free root vegetable. It actually adds a lot of sweetness to your baked goods. Cassava flour can be a bit crumbly so it is best to use it in combination with another gluten free flour.
More Gluten Free Muffin Recipes
- Oat Flour Banana Muffins
- Gluten Free Maple Pecan Muffins
- Coconut Flour Muffins
- Oat Flour Pumpkin Muffins
- Coconut Flour Coffee Cake Muffins
If you love snacks, here are more Paleo desserts and Paleo snacks! Make sure to check out my huge collection of gluten free dinner recipes.
If you loved this recipe, I would be really grateful if you can rate the recipe card and share any photos you took on Instagram using #ditchthewheat and tag me in your post or story.
Cassava Flour Banana Muffins Recipe
Cassava Flour Banana Muffins
These healthy cassava flour banana muffins are full of sweet banana flavor and are super moist! This recipe is a snap to make and perfect any time of year.
Ingredients
- 3-4 Large Ripe Bananas
- 1/2 Cup Coconut Oil
- 1/2 Cup Honey
- 1 Teaspoon Vanilla
- 1/2 Cup Cassava Flour
- 1 Cup Rice Flour
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Baking Powder
- 1/2 Teaspoon Nutmeg
- 1/4 Teaspoon Salt
Instructions
- Start by preheating your oven to 350° F and apply cooking spray to your muffin tin or line it with paper liners.
- In a medium-sized mixing bowl, start mashing peeled bananas with a fork.
- Once bananas are mashed add coconut oil and honey and stir to combine.
- Measure in vanilla and fully mix together.
- In a separate bowl, add all dry ingredients and blend together.
- Slowly pour dry ingredients into the wet ingredient bowl and mix until combined.
- At this point, fold in optional chocolate chips or nuts if using.
- Scoop muffin batter into tins filling to about 3/4 the way full.
- Bake in preheated oven for about 20 minutes. The tops of the muffins will be golden brown and the center will look done.
- Remove muffins from oven and allow to cool enough to handle.
- Enjoy warm!
Notes
- For light moist muffins, do not over mix the batter! Just mix until wet and dry ingredients are totally combined.
- Consider sifting your flour to break up any clumps and ensure accurate measurement. Sifting flour also makes it easier to combine the wet with the dry ingredients.
- This recipe was designed using this specific ratio of cassava flour and rice flour. Using an alternative flour such as coconut or almond flour or amounts might produce different results.
- For a fun and chocolate variation add 1/2 cup of mini chocolate chips.
- Each oven and altitude can bake differently. For your first batch keep an eye on your muffins watching for that golden color and a center that looks done.
- Maple Syrup can be substituted for honey.
- Chopped nuts are a great addition to banana muffins. Add 1/4 cup of chopped pecans or walnuts.
- Switch it up and use cinnamon for nutmeg.
- For a more cake like muffin add 1 egg.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 233Total Fat: 9gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 120mgCarbohydrates: 37gFiber: 2gSugar: 17gProtein: 1g
Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She’s also a reiki master and crystal healer.
