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!
Ingredients
Here's a list of what you need to make these vegan cassava banana muffins:
- ripe bananas
- tahini
- water
- vanilla extract
- cassava flour
- paleo baking powder
- baking soda
- cinnamon
- salt
- mini chocolate chips
Tahini
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
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.
Storage
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 Recipes
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Vegan Cassava Flour Muffins (No Eggs, Paleo)
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 10 muffins 1x
Description
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!
Ingredients
- 1 cup mashed banana (245g)
- ⅓ cup tahini
- ⅓ cup water
- 1 tsp vanilla extract
- ½ cup cassava flour (72g)
- 1 tsp paleo baking powder
- ¼ tsp baking soda
- 1 tsp cinnamon
- ¼ tsp salt
- ¼ cup mini chocolate chips
Instructions
- 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.
Katie
These vegan cassava flour muffins are amazing! Hope you all love the recipe as much as I do!
Laney
Thank you for this recipe!!
Would I be able to swap out the banana for pumpkin purée? Should I leave out the 1/3c of water since the pumpkin would be wetter than mashed banana?
I did try it with equal amounts of pumpkin purée (with added Lo Han extract for sweetness and cacao nibs instead of chocolate), but kept the water. The batter was super tasty! I then baked them for 25 minutes and the tops are set but the bottoms are runny.
I already ate 2 regardless and they’re divine lol regardless of not being baked all the way through. I pretty much suck at baking and I’m willing to practice til I get it right - it’s that or nothing cause I have health issues that make my diet quite restrictive.
Any input would be appreciated! Love your site!
Katie
Hi! Baking vegan muffins and bread with cassava flour can be quite the challenge - it's not just you! 🙂 I'm guessing the pumpkin was too runny compared to mashed banana. Taking out some of the water may work, but I can't guarantee anything. The sugar content in the banana vs the pumpkin may play a role in how they bake too, so even taking out some water may not work.
Laney
Thanks so much for the quick reply and all the tips! I can’t have bananas in my diet right now but will try another sweetener. The ones I made were flat (no bananas) BUT they sure are tasty! 🎉 Will definitely try this recipe again! ❤️
Wendy
These are really good! Even though there isn't any added sweetener, they have a nice sweetness. They are very moist, but not gummy. If you like banana, you'll love these. The banana flavor really comes through. The
banana weight in the recipe ended up being exactly 2 bananas.
Katie
I'm so glad you loved them! Thank you for the review 🙂
Kelly
Hello, I had a question, can the tahini be swapped for almond or peanut butter? I am having to change to a gluten free diet and want something that will add a different flavor other than tahini. Have you made this recipe with something different?
Thanks.
Katie
Hi! You can use any nut/seed butter in place of the tahini but it will slightly change the taste and texture. I suggest using a runnier nut butter such as cashew butter or almond butter.
Emily
Excellent! Thank you so much for this recipe! Struggling with food allergies over here and these were a hit with my toddlers. So easy too. So glad I found this.
Katie
Ugh, so sorry about the food allergies! But glad these muffins were loved 🙂
Noelle Lopez
mine came out pretty mushy, any suggestions why?
Katie
A few things could have gone wrong:
(1) Not measuring the ingredients correctly. I highly recommend measuring the banana and cassava flour by weight. Using too much banana or not using enough cassava flour can result in mushy muffins.
(2) Filling the muffin cups with too much batter, therefore not baking them long enough.
(3) Not cooking the muffins long enough. Ovens bake differently and perhaps your muffins needed more time.
Taryn
Any suggestions for a substitute for the tahini? My daughter is allergic to all nuts and seeds/eggs/dairy/chickpeas. Thanks!
Katie
I don't have a good substitute for the tahini that will meet your daughter's needs. Sorry!
Andrea
I wonder if lentils would work or black beans?