Muffins are one of the “love languages” at our home and this baby is no exception! Because, well…chocolate!! I’d tried giving a paleo make over to this family favorite recipe before, but had no luck. On a whim, without over complicating it this time and with minimal changes…BOOM! It was nearly perfect the first time and completely hit the spot. Gurgly tummy was filled with some warm muffin happiness and now we have this tasty recipe to share. Make sure those bananas have plenty of brown spots, they’ll be sweeter and they’ll mash up easier! Have fun with this and please enjoy!!
Further Food Nutritionist Commentary:
By Nikki Nies, MS,RD, LD
Cassava Flour Banana Chocolate Chip Muffins
1½ cups Otto’s Cassava Flour (no subs)
2 tablespoons coconut sugar
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon Redmond Real Salt
1½ cup really ripe banana, mashed
½ cup melted butter (or melted coconut oil for dairy free)
½ cup honey
1 egg, room temperature
1 teaspoon vanilla
½-¾ cup dark chocolate chips
¼ cup chopped nuts (optional)
1. Pre-heat oven to 385° and line muffin tin with parchment liners.
2. In a medium bowl, combine cassava flour, coconut sugar, baking powder, baking soda and salt and whisk to combine and then toss chocolate chips (and nuts if adding) into the bowl, set aside.
3. In a separate bowl, mix mashed bananas, butter, honey, egg and vanilla…whisk well to combine and make sure egg is well mixed in.
4. Add wet ingredients into dry ingredients and using a spatula mix until well combined then let it set for about 5 minutes.
5. If you want a tall muffin, fill up 8 tins ~ if you want shorter muffins you could easily stretch the batter into 9 or 10. Sprinkle with additional chips and/or nuts if using.
6. Bake for 22-24 minutes or until top springs back when lightly touched and golden brown.
7. Cool for 4 minutes in the tin and then remove and let them cool on a wire rack.
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