Cassava Flour Chocolate Chip Muffins (Grain-Free & Paleo)

This is a recipe that I made first shared back in 2015, but I recently updated with new photos. I always have fun experimenting with more paleo-friendly baking: lower in grains, gluten- and dairy-free, using alternative flours. My specific flour of choice for the last several years has been Otto’s Cassava Flour that meets all those requirements:

Otto's cassava flour for paleo and vegan baking that is also nut-free

In many cases, cassava flour subs 1:1 for wheat flour, and the taste is very, very mild…great for chocolate chip muffins! I encourage you to experiment with this flour, and check out other tried and true recipes from around the web (I created a Pinterest board just for cassava-based recipes, too).

Feel free to use applesauce or pumpkin puree; I’ve tried it both ways. These cassava flour Chocolate Chip Muffins are not as heavy as other grain-free baked goods that use almond or coconut flours. I really hope you try this recipe!

INGREDIENTS

• 1 1/2 cups cassava flour
• ½ teaspoon baking powder
• ½ teaspoon ground cinnamon
• 1 cup dairy-free chocolate chips
• 2 eggs
• 2 ripe bananas
• 1/2 cup unsweetened applesauce or pumpkin puree
• ½ cup unsweetened almond milk
• 2 tablespooons coconut oil, melted
• ½ teaspoon vanilla extract

INSTRUCTIONS

1. Preheat oven to 350°F and spray a muffin tin with non-stick cooking spray.
2. ...................................

for full instructions please see : www.cleaneatingkitchen.com

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