These vegan cassava flour muffins are perfect for snacking or packing in school lunches. They're made without eggs, but have a fluffy texture and are completely nut free, dairy free, grain free and have no added sugar. The whole family will love these banana cassava muffins!
Oooh, I love a good muffin! And these vegan cassava flour muffins are GOOD!
Perfectly fluffy and chewy, not gummy (like some cassava flour recipes turn out), lightly sweetened and kid approved. Not to mention, free of top allergens, making them a great nut free muffin for school lunches.
Here's what you need to know about these chocolate chip tahini muffins:
- paleo and vegan
- gluten free and grain free: made with Otto's Cassava Flour
- egg free: these are eggless cassava flour muffins
- nut free: made with tahini
- no added sugar: these cassava muffins are only sweetened with banana
- fluffy and light: not overly dense or gummy
I mean, with a list like this, what's not to love! And yes, they are fully kid approved - my children ate the entire batch in one sitting!
Here's a list of what you need to make these vegan cassava banana muffins:
- ripe bananas
- vanilla extract
- cassava flour
- paleo baking powder
- baking soda
- mini chocolate chips
I have only tested this recipe with tahini, however any variety of nut/seed butter should work. Of course, making this swap will slightly change the taste and texture.
Cassava flour is highly recommended, as these are cassava flour muffins. However, a gluten free flour blend or wheat flour (not paleo) should work as a 1:1 substitute by weight. My favorite brand of cassava flour is Otto's Naturals Cassava Flour.
How to Make Vegan Cassava Flour Muffins
These are one-bowl paleo muffins. All you need is a mixing bowl, fork or whisk, spatula, lined muffin pan (I use silicone muffin liners) and the necessary ingredients. Here's how you make these chocolate chip tahini muffins:
First, preheat your oven to 350 degrees F and line a muffin pan with 10 silicone muffin liners.
Next, combine the mashed banana, tahini, water, and vanilla. Mix with a fork or whisk.
Add in the cassava flour, baking powder, baking soda, cinnamon and salt. Mix with a spatula until well combined.
Fold the chocolate chips into the batter.
Scoop the muffin batter into the silicone liners, filling each about ¾ the way full. This recipe makes 10 full-sized muffins.
Then, place the muffins in your preheated oven and bake at 350 degrees for 25 minutes.
After baking, cool the muffins in the pan for 10 minutes. This helps them fully set.
Then, remove them from the liners and cool on a wire cooling rack to room temperature.
These muffins should be kept in a sealed, air tight container once fully cooled. They will last a couple days at room temperature or up to a week in the fridge.
For longer storage, keep them in a baggie in the freezer up to one month. Defrost them at room temperature or in the microwave before eating.
Frequently Asked Questions
What is cassava flour?
Cassava flour comes from from the cassava (or yuca) root. It is peeled, dried and ground to make cassava flour. This flour is grain free, gluten free and Paleo friendly. Furthermore, cassava flour works well as a 1:1 substitution (by weight) for wheat flour and many gluten free baking mixes.
Is cassava flour the same thing as tapioca flour?
No, cassava flour is not the same as tapioca flour and, depending on the recipe, they do not work as a substitute for one another. They both come from the cassava root, but tapioca is the extracted starch of the cassava root. Whereas, cassava flour comes from the whole cassava root.
Can I substitute blueberries for the chocolate chips?
Yes, you may substitute fresh blueberries in place of the chocolate chips to make these vegan cassava flour blueberry muffins.
Can I use something in place of the tahini?
Yes, any nut/seed butter will work as a substitute for the tahini. Just be aware, this will slightly change the taste and texture of the muffins.
More Cassava Flour Muffin RecipesPrint
These vegan cassava flour muffins are made without eggs but have a light and fluffy texture. They're only sweetened with banana and completely paleo, gluten free and nut free!
- Preheat oven to 350 degrees F. Line a muffin pan with 10 silicone muffin liners.
- In a medium-sized mixing bowl, combine mashed banana, tahini, water and vanilla. Mix with a fork or whisk.
- Add in cassava flour, baking powder, baking soda, cinnamon and salt. Mix with a spatula until well combined.
- Fold the chocolate chips into the batter.
- Scoop the batter into the lined muffin pan, filling each slot about ¾ full.
- Place the muffins in the oven and bake at 350 degrees F for 25 minutes.
- Cool 10 minutes in the baking pan, then transfer to a wire cooling rack.
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