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Cassava Flour Banana Muffins

These Deliciously Healthy Cassava Flour Banana Muffins are a guilt-free treat made with ripe bananas and cassava flour, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: Gluten-Free, Paleo
Calories: 130
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1.5 cups mashed banana (360g) Use very ripe bananas for maximum sweetness.
  • 3 large eggs Make sure they’re room temperature for the best results.
  • 1/4 cup melted coconut oil Adds healthy fats and a subtle flavor.
  • 2 tsp vanilla extract Opt for pure vanilla extract for a richer flavor.
Dry Ingredients
  • 1 cup cassava flour (140g) A fantastic gluten-free alternative.
  • 2 tsp cinnamon Adds warmth and a lovely aroma.
  • 1 tsp baking powder Helps muffins rise.
  • 1/2 tsp baking soda Provides extra lift.
  • 1/2 tsp salt Enhances all the flavors.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin pan with paper or silicone liners.
  2. In a large mixing bowl, combine the mashed bananas, eggs, melted coconut oil, and vanilla extract. Whisk until well blended.
  3. Sprinkle in the cassava flour, cinnamon, baking powder, baking soda, and salt. Whisk until no lumps remain—smooth is the goal.
  4. Pour the batter into the lined muffin pan, filling each slot about 3/4 full.
Baking
  1. Bake at 350°F for around 25 minutes. They’re done when golden and a toothpick inserted in the center comes out clean.
  2. Allow the muffins to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Notes

For extra flavor, consider adding nuts or chocolate chips to the batter. Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.