I have a recipe for Cinnamon Cassava Muffins that I love, and they are basically a vanilla cassava muffin…so, I figured it was only appropriate to have a chocolate recipe as well.
Unlike the vanilla version, these Chocolate Cassava Muffins only require one bowl (no food processor necessary) because they are sweetened with monk fruit, rather than dates. If you don’t have, or want to use monk fruit sweetener then substituting with coconut sugar is a great alternative.
This Paleo-friendly chocolate muffin recipe makes 8 fluffy, lightly sweetened muffins using just 8 simple ingredients and they are free of: grains, gluten, dairy and nuts.
Chocolate Cassava Muffins
- 1/2 Cup cassava flour
- 1/4 Cup cocoa powder
- 3 Tbsp golden monk fruit sweetener*
- 1 tsp baking powder
- 1/4 tsp salt
- 3 eggs
- 1/4 Cup water
- 2 Tbsp unsalted tahini**
- Preheat oven to 350 degrees F.
- In a medium-sized mixing bowl, combine all dry ingredients.
- Add in wet ingredients, mix well.
- Pour batter into lined muffin tins and bake at 350 degrees for 15 minutes.
- Remove from oven and cool on cooling rack.
*May substitute coconut sugar
**Trader Joe’s has a great organic tahini, but you may substitute any drippy nut butter in it’s place.
I topped these with sesame seeds prior to baking as a “natural” sprinkle alternative (plus it fits with the tahini) but that is optional.