January 3, 2023 Breakfast & Brunch2 Comments

Gluten Free Banana Bread Muffins

Healthy banana nut muffins made with a base of natural gluten free cassava flour. These muffins taste just like your favorite banana bread.

This easy muffin recipe will remind you of the classic you enjoy so much, while being low carb, gluten free and free of refined sugars. 

This recipe is Paleo, Keto, Gluten-Free, Grain-Free, Vegetarian and refined-sugar free.  Delicious as a snack and healthy enough to enjoy for breakfast. 

CASSAVA FLOUR MUFFINS

This recipes uses cassava flour in place of traditional white or wheat flour found in most muffin recipes. Cassava flour is made from yucca root, and has been traditional used as a flour to make bread for hundreds of years.

Remember, the riper your bananas, the sweeter your muffins will be. Additionally, the type of banana you use will change the sweet level. Always opt for organic, ripe bananas.

If you have access to apple bananas, use them in place of the traditional cavendish. Be sure to add 2-3 additional bananas as they tend to run small in size. 

HOW TO SWAP INGREDIENTS FOR WHAT YOU HAVE

• Sub coconut oil for ghee, butter or olive oil
• Sub chopped walnuts for slivered or sliced almonds, chopped almonds, chopped pistachios, cashews or macadamia nuts
• Sub walnuts for shredded coconut or dark chocolate chips

CHEF TIP

I use large and extra large muffin cups by If You Care, made from unbleached parchment paper.

Ripe bananas are a must. They create the proper moisture for the recipe and provide the natural sweetness. Your bananas should have some brown spots. I used 5 small bananas for this recipe. 

These muffins are made with cassava flour, and are less moist because there is not gluten in the batter. 

With cassava flour, the muffins will bake in the shape you add the batter to the muffin tins. Smooth the batter out or shape it to your liking. 

I soaked my walnuts in water for 4 hours, which removes phytates and improves your ability to digest nuts. I suggest soaking nuts before using them for baking, cooking or eating them in any way.

CASSAVA FLOUR RECIPES

If you like using cassava flour as your gluten-free alternative flour, try these recipes:

• Healthyish Baked Macaroni & Cheese
• Gluten Free White Cheddar & Green Chard Macaroni & Cheese
• Gluten Free Paleo Chicken Pot Pie
• Grain Free Lemon Poppyseed Muffins
• Peanut Butter Brownies With Chocolate Ganache

IF YOU LIKE THIS MUFFIN RECIPE, TRY THE FOLLOWING

• Date Walnut Energy Balls
• Grain-Free Lemon Poppyseed Muffins
• Cast Iron Skillet Gluten-Free Cornbread
• Paleo Banana Bread
• Double Chocolate Chip Oatmeal Balls

Cassava Flour Banana Nut Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Chef Whitney Aronoff
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Oven
• Cuisine: American
• Diet: Gluten Free

Print Recipe

Pin Recipe

---

Description

Healthy banana walnut muffins made with cassava flour. Paleo, Keto, Gluten Free and Vegetarian muffins that are delicious and grain free. 

---

Ingredients

Scale 1x2x3x

• 5 ripe bananas
• 1/4 c coconut oil, melted
• 3 large eggs
• 1/4 c maple syrup
• 1 tsp vanilla extract
• 2 1/2 c cassava flour
• 1/2 c rolled oats
• 1 tsp baking soda
• ½ tsp baking powder
• 1 tsp cinnamon
• ¼ tsp sea salt
• 1 cup chopped walnuts

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 350 degrees. Line a 12 muffin tin with muffin cups. 
2. In a small bowl, add the bananas and mash them with a fork. Add the coconut oil and stir to combine. Then add the remaining liquid ingredients, eggs, maple syrup and vanilla. 
3. In a large bowl, mix together the dry ingredients, including the flour, oats, baking soda, baking powder, cinnamon and salt. 
4. Add the wet ingredients to the dry ingredients and stir well till incorporated. Add chopped walnuts and stir till combined. 
5. Using a 1/4 cup measuring cup, generously scoop batter evenly into muffin liners. Bake for 30 minutes. Let cool and store in an airtight container in the fridge for up to 7 days. 

---

Notes

I use large and extra large muffin cups by If You Care, made with unbleached parchment paper. 

Ripe bananas are a must. They create the proper moisture for the recipe and provide the natural sweetness. Your bananas should have some brown spots. I used 5 small bananas for this recipe. 

These muffins are made with cassava flour, and are less moist because there is not gluten in the batter. 

With cassava flour, the muffins will bake in the shape you add the batter to the muffin tins. Smooth the batter out or shape it to your liking. 

I soaked my walnuts in water for 4-hours, which removes phytates and improves your ability to digest nuts. I suggest soaking nuts before using them for baking, cooking or eating them in any way. 

Thank you for reading. Follow Starseed Kitchen on Instagram, Facebook, and Pinterest for more Starseed Kitchen inspiration.