Cassava Chocolate Chip Muffins

No Dairy. No Grain. All Flavor!

Make your own sweet treats that are great for breakfast or dessert... and are guilt-free!

These gluten-free, grain-free muffins are sweetened with Lily's Stevia-sweetened chocolate chips, coconut sugar, and pure maple syrup, and the dough is made with Otto's versatile cassava flour instead of wheat flour. And all the ingredients are available at Nature's Wonders!

This yummy muffin goes with just about any diet.

See recipe below...

Ingredients

Makes 8-12 muffins

1½ c Otto's Cassava Flour
2 T coconut sugar
¾ t baking powder
½ t baking soda
½ t Redmond Real Salt
1½ c really ripe banana, mashed*
½ c grass fed butter, melted
(can substitute ghee or coconut oil)
½ c pure maple syrup
1 egg, room temperature
1 t vanilla
½-¾ c dark chocolate chips
¼ c chopped nuts (optional)

* if you use frozen bananas that you thaw, you may need to adjust the amount of bananas to 1 ¼ cup or less instead of the full 1½ cups.

Directions

Step 1Pre-heat oven to 375° and line muffin tin with parchment liners.
Step 2In a medium bowl, combine cassava flour, coconut sugar, baking powder, baking soda and salt and whisk to combine and then toss chocolate chips (and nuts if adding) into the bowl, set aside.
Step 3In a separate bowl, mix mashed bananas, ghee, maple syrup, egg and vanilla…whisk well to combine and make sure egg is well mixed in.
Step 4Add wet ingredients into dry ingredients and, using a spatula, mix until well combined. Then let it set for about 5 minutes.
Step 5If you want a tall muffin, fill up 8 tins ~ if you want shorter muffins you could easily stretch the batter into 9 or 10. Sprinkle with additional chips and/or nuts if using.
Step 6Bake for 22-24 minutes or until top springs back when lightly touched and golden brown.
Step 7Cool for 4 minutes in the tin and then remove and let them cool on a wire rack.

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