Who doesn’t enjoy a filling muffin for breakfast? These cassava flour muffins promise just that! They are delicious, with a hint of banana and chocolate. Amazing! I made them for Sunday morning breakfast and within minutes- all gone!
I actually started using cassava flour in my baking and I absolutely love this gluten free flour. My favorite brand is Mhogo foods cassava flour. It is organic, great quality, and I love that they support small scale local cassava farmers. You can get Mhogo foods cassava flour here.
Did I say my entire family loved these muffins? They have definitely gone into my favorite recipes. Very easy to whip and take only 25 minutes to bake. Here’s why you will love them too:
[lt_recipe name=”Cassava flour muffins ” servings=”12 muffins” prep_time=”10 MINUTES” cook_time=”25 MINUTES” total_time=”35 MINUTES” difficulty=”Easy to Moderate ” print=”yes” ingredients=”1 1/2 cups cassava flour;3/4 tsp baking powder;1/2 tsp baking soda;1/2 tsp salt;1 1/2 cups mashed ripe banana;1/2 cup coconut oil;1/2 cup honey;1 egg;1 tsp vanilla extract;1/2 – 3/4 cup dark chocolate chips;1/4 cup chopped nuts (optional)”]Preheat oven to 180c and line a muffin tray with liners;In a medium bowl, combine cassava flour, baking powder, baking soda and salt. Stir to combine then add chocolate chips and nuts. Set aside.;In another bowl mix the bananas, coconut oil, honey, egg and vanilla. Whisk well to combine and make sure egg is well mixed in. ;Add wet ingredients into dry ingredients and using a spatula mix until well combined and let it sit for about 5 mins. ;Fill up two tablespoon full on the dough into the muffin. If you want taller muffins, you could do about 9 and fill to the brim. Sprinkle with additional chips or nuts. ;Let bake for 25 minutes, or until a toothpick inserted comes out clean. Let the muffins cool in the tin for 10 minutes before moving them to a rack to cool a bit more. Enjoy with your favorite mug of tea! [/lt_recipe]