It seems like we have a perpetual supply of ever-ripening bananas on our counter. We do eat bananas, but they ripen so quickly!
So I’m always trying to find things to do with bananas. My sister can’t eat coconut, so I have to make stuff without coconut flour for her. These muffins are perfect because they are made only with cassava flour!
I feel like my paleo muffin skills have come a long way. These rise beautifully and are so delicious and fluffy and soft! They taste like a coffee shop muffin; so have a cup of coffee with one of these; so delicious!
- 3 ripe bananas
- 3 eggs
- 5 tablespoons [url href=”http://www.amazon.com/gp/product/B00VKH1G78/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00VKH1G78&linkCode=as2&tag=coituppa-20&linkId=QD3V7S2MEG75PQIZ” target=”_blank”]butter[/url], melted
- 1 cup [url href=”http://www.idevaffiliate.com/32360/idevaffiliate.php?id=104″ target=”_blank”]cassava flour[/url]
- 1 teaspoon baking soda
- 1 teaspoon [url href=”http://www.amazon.com/gp/product/B003Y7A6PA/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B003Y7A6PA&linkCode=as2&tag=coituppa-20&linkId=QF2P2JEQZJBMMQZS” target=”_blank”]apple cider vinegar[/url]
- 3.5 ounces [url href=”http://www.amazon.com/gp/product/B004WZ4CLW/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B004WZ4CLW&linkCode=as2&tag=coituppa-20&linkId=DGZY4NHYTWBVEQPI” target=”_blank”]dark chocolate[/url], chopped
- Preheat the oven to 350 degrees F.
- Grease a muffin pan with a bit of coconut oil.
- Mash the bananas in a mixing bowl and stir in the eggs and butter.
- Add the cassava flour, baking soda, and vinegar and mix.
- Fold in chocolate.
- Scoop into 6 muffin cups.
- Bake for 15-20 minutes.
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Shared at Allergy-Free Wednesday
Shared at Savoring Saturdays
These are my favourite breakfast muffins, I love the fact that the recipe works so well without refined sugar and it lasts (I have mine the next day and they are lovely). Also the recipe was quite forgiving to my adjustments..as I didn’t want to use apple cider vinegar or butter, for 6 muffins, I use 3 tablespoons of Peanut Butter, 3 Heaps Tablespoons of greek yogurt, 3 Bananas, 3 Large dried figs (soaked in hot water), 1 cup of cassava flour, 3 eggs, 5-6 tablespoons of rapeseed oil, 1 level teaspoon baking powder, 1 level teaspoon soda bicarb and chocolate chips! I just wizz the wet ingredients with a blender then add the flour and wizz for a few more seconds… (I prefer to leave them in the oven a bit longer than 20 mins) 🙂
These muffins are soooo good! Best gluten free muffins I’ve ever made. I’m doing whole 30 right now so I subbed avocado oil for the butter. They were amazing. I made some without choc chips for me, but included them for the rest of my family.
Thanks for the nice recipe. I’ve just tried it, however mine got a bit mushy…I left them in the oven probably 15min more that you recommended but still they didn’t have a nice consistency. Have you had that issue baking with cassava flour?
It might be the brand you used; brands other than Otto’s don’t seem to thicken as well.
You definitely can’t go wrong with banana and chocolate chunks. 😉 Gonna have to give these a try!
Though the recipe is nut & coconut-free, can you replace the cassava flour with arrowroot, coconut or almond flour?
Ah not sure because I’ve never tried it; I don’t want to tell you something that wouldn’t work.
These look incredible! I love that there is only one gluten free flour – makes baking gluten free recipes affordable <3
banana and dark chocolate is always a winning combo, especially if its in muffin form!