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Cassava Flour Banana Chocolate Chip Muffins

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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:

From the boiled dehydrated sap of the coconut palm comes coconut sugar! It has the same ratio of carbohydrates and calories in comparison to the standard granulated sugar. The mood booster, B vitamin inositol is found in coconut sugar and with trace elements of vitamin C, potassium, phosphorous, magnesium, calcium, zinc, iron and copper, one can feel a bit 'better' about adding coconut sugar than aforementioned granulated. A tablespoon of raw honey contains 64 calories, is fat-free, cholesterol-free, and sodium-free with a composition of 80% carbohydrates, 18% water, and 2% vitamins, minerals, and amino acids. It's best to wait for infants to be at 12 months old before giving them honey as the spores of Clostridium botulinum bacteria can be cruel toxin to their tiny bodies. As a carbohydrate, honey instantly boost athletic performance, endurance and reduce muscle fatigue.


By Nikki Nies, MS,RD, LD
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Cassava Flour Banana Chocolate Chip Muffins

  • Prep Time:15 minutes
  • Cook Time:25 minutes
  • Servings: 10

Ingredients

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)

Instructions

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.

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.

Nutrition Information

Per Serving:  Calories: 293; Total Fat: 13 g; Saturated Fat: 8 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Cholesterol: 43 mg; Sodium: 226 mg; Potassium: 16 mg; Carbohydrate: 44 g;  Fiber: 3 g; Sugar: 26 g; Protein: 1 g
Nutrition Bonus:
Vitamin C: 5%; Vitamin A: 7%; Iron: 5%; Calcium: 4%;
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3 thoughts on “Cassava Flour Banana Chocolate Chip Muffins

  1. Kim Franklin

    These were so yummy! And kid approved, ages 1, 3, 5, & 7. i Changed the honey for maple syrup and left out the chocolate chip, sweet and moist!
    Thank you for this post.

    Reply
  2. Kate

    I just made these. .. They’re delicious! I’ve never had such yummy paleo muffins. I subbed the choc chips for raisins as I prefer them, and added half a teaspoon of cinnamon and some rum.

    Do they keep? I read somewhere that cassava flour goes dry quicker than normal flour?

    Reply
    1. back porch paleo Post author

      Hello Kate! So sorry for the delay in responding here, I had some log-in issues and wasn’t able to access my account. The great FF folks helped me out!! So very happy to hear you enjoyed the recipe, I think raisins sound amazing, such little gems of tastiness. These muffins freeze like a gem, it’s the only way to keep from eating an entire batch!! I’ve not heard that about cassava flour before, but since it’s a baked product (at least Otto’s is, can’t speak to other brands) I guess it’s a possibility, but have not seen that myself. If you’re a muffin lover, we added a new chocolate mint muffin recipe to the blog last week (link below) and will be adding a lemon poppy seed muffin recipe this week! Muffins are one of our love languages 😉 Thanks for reaching out! ~Michelle https://backporchpaleo.com/recipes-2/on-the-sweet-side/chocolate-mint-muffins/

      Reply

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