These cassava flour banana muffins are gluten free and paleo friendly. They're made with cassava flour and only sweetened with bananas (no sugar added). Furthermore, this banana muffin recipe is great for breakfast, packed in school lunch or eaten as an afternoon snack.
Baking with cassava flour is my favorite! And one of my favorite things to make with cassava flour are muffins.
These cassava flour banana muffins are made with Otto's cassava flour, sweetened with bananas and are completely nut free (great for bringing to school). In addition, they're soft and fluffy, with a delicious banana and cinnamon flavor.
Why You'll Love these Cassava Flour Banana Muffins
- paleo friendly - made with real, whole foods and minimally processed ingredients
- gluten free and grain free - these banana muffins are made with cassava flour, which is naturally gluten and grain free
- no sugar added - only sweetened with bananas
- dairy free and nut free
- kid approved - my kids love these muffins
- soft and fluffy - these muffins aren't gummy or eggy
Pairing these banana cassava muffins with some eggs or bacon, and a slice of avocado and fruit would make for a well rounded breakfast the whole family would enjoy!
Here's a list of what you'll need to make these cassava flour muffins:
- ripe bananas
- coconut oil
- vanilla extract
- cassava flour
- baking powder
- baking soda
How to Make Banana Muffins with Cassava Flour
To make these cassava banana muffins, first preheat your oven to 350 degrees F and line a muffin pan with paper or silicone muffin liners. This recipe will make 11-12 muffins.
In a large mixing bowl, whisk together the wet ingredients. Add in the dry ingredients and whisk until smooth.
Pour the batter into the lined muffin pan, filling each slot about ¾ full.
Lastly, place the muffins in the oven and bake at 350 degrees for 25 minutes.
After baking, let the muffins cool a few minutes in the muffin pan, then transfer them to a wire cooling rack.
Keep these paleo cassava flour muffins in a sealed container in the fridge, and enjoy within one week. You can eat them cold, or warm them slightly in the microwave or oven before eating.
Yes, cassava flour is gluten free. Cassava flour comes from the cassava (or yuca) root, which is a tuber commonly consumed in Africa, Asia and South America.
Cassava flour has a neutral, slightly earthy flavor.
I have not tested this banana muffin recipe without eggs, so cannot recommend an egg substitute.
More Cassava Flour Muffin RecipesPrint
Healthy cassava flour banana muffins made with cassava flour and sweetened with bananas. Paleo, gluten free, dairy free, nut free and no sugar added.
- Preheat your oven to 350 degrees F and line a muffin pan with paper or silicone muffin liners. (This recipe will make 11-12 muffins.)
- In a large mixing bowl, whisk together the wet ingredients. This includes the mashed banana, eggs, melted coconut oil and vanilla.
- Add in the dry ingredients: cassava flour, cinnamon, baking powder, baking soda and salt. Whisk until smooth.
- Pour the batter into the lined muffin pan, filling each slot about ¾ full.
- Place the muffins in the oven and bake at 350 degrees for 25 minutes.
- After baking, let the muffins cool a few minutes in the muffin pan, then transfer them to a wire cooling rack.
- Best stored in a sealed container in the fridge and eaten within one week.
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