Is cassava flour low-carb?

Cassava flour is not low in carbs, but it considered paleo. Cassava comes from a tuber which is high in carbohydrates.

Can I use almond flour instead?

Yes, you can, but they will be much heavier.

Can I use tapioca flour in this recipe?

No, because tapioca flour doesn't bake the same way that cassava flour does. Tapioca flour is just the starch from the cassava, whereas cassava is a whole food. Read more about cassava versus tapioca .

Where can I buy cassava flour?

You can find cassava flour at most health foods stores now, or on Amazon.

Can I make blueberry cassava muffins?

Yes, just substitute the chocolate chips with fresh blueberries. You may also want to add a squeeze of fresh lemon juice to the batter to help balance the blueberry flavor.

Can I use coconut sugar instead of maple syrup?

I prefer to use a liquid sweetener like pure maple syrup in this recipe to help add moisture.

Cassava Flour Chocolate Chip Muffins

Ingredients

Units Scale

1 1/2 cups cassava flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup dairy-free chocolate chips
2 eggs. lightly beaten
2 ripe bananas, mashed (about 1 cup) or 1 cup unsweetened applesauce
1/2 cup melted coconut oil or ghee
1/2 cup maple syrup
1 teaspoon vanilla extract

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Instructions

Preheat your oven to 350°F. Line a muffin tin with muffin cups or spray it lightly with non-stick cooking spray.
Combine the cassava flour, baking powder, baking soda, and chocolate chips in a large mixing bowl. Stir to combine.
Next, place the egg, bananas or applesauce, melted ghee or coconut oil, maple syrup, and vanilla into a small mixing bowl. Stir until combined.
Pour the liquid mixture into the bowl with the dry ingredients and stir to combine. If the batter is on the dry side, then you can always add a tablespoon or two of water to help it come together. It should be fairly thick.
Pour the batter into the muffin tin and bake for 25 minutes or until the tops of the muffins are golden brown.
Serve warm or at room temperature.

Notes

Feel free to use applesauce or banana; I’ve tried it both ways. If you use banana, the muffins will have a mild banana bread flavor.
Store any leftover muffins in a covered container in the refrigerator for up to 5 days. Or, you can freeze the baked muffins in a ziptop bag for up to 2 months.

Author: Carrie Forrest, MPH in Nutrition
Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: Grain-Free
Diet: Gluten Free

Nutrition

Serving Size: 1 muffin
Calories: 248
Sugar: 15.7 g
Sodium: 66.5 mg
Fat: 12.5 g
Saturated Fat: 9.4 g
Carbohydrates: 32.1 g
Fiber: 2.1 g
Protein: 2.1 g
Cholesterol: 31 mg