Banana Chocolate Chip Muffins – Grain Free and Paleo

These banana chocolate chip muffins are almost too quotidian to even bother with a post about. If it weren’t for two things I might not have bothered. First, I got a dry crumbly gluten free muffin not too long ago. And then, a few days later, a gummy chewy one. There are too many bad muffins out there! So, I thought I’d share these because they are fluffy and lovely, defying everything you think you know about gluten free baking. This is the basic muffin recipe I use for lots of muffins – apple sauce, pumpkin, zucchini – all the same basic formula with slightly different bits and bobs. Secondly, these are one of my kids’ favorites – I make these a lot and you might want to too.

This muffin recipe works because of the combination of flours. Cassava alone bakes up slightly dryer and chewier. I add the arrowroot (or tapioca) for fluffiness – I used to make them without it because I find too much starch makes things stale faster, but they are more tender with it. I add the almond flour for tenderness, moisture, and flavor (you can omit it and add more of the other two but they won’t be as tender and flavorful). Still this recipe is flexible for what you have on hand or what sensitivities you are catering to.

Besides the flours, these banana chocolate chip muffins are fairly adaptable to your tastes and preferences. You can cut the sugar in half if you prefer muffins that are less like dessert, use maple or coconut sugar if you prefer them. Add the vanilla or don’t, add cinnamon, chocolate chips, or neither. (I’m weird and I don’t really like them together.

Finally a couple weird things. I like stuff to last a little longer so I add acacia Senegal to lots of baked goods it keeps them fresh for a couple of days – perfect for keeping a few on hand to pop in lunch boxes. I also let the flours hydrate before adding the chemical leaveners – baking soda and powder – as gluten free flours take a little extra time to hydrate.

Gluten free baking is a little particular to the ingredients used. Check out my guide for my favorite gluten free ingredients.

Banana Chocolate Chip Muffins – Grain Free and Paleo (optional)

Banana muffins made. with cassava, arrowroot, and almond for soft delicious muffins that are better than the gluten version

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Course Breakfast

Servings 12 muffins

Equipment

• 1 muffin tin
• 2 Mixing Bowls one small one medium
• 1 Rubber Spatula
• 12 muffin liners optional

Ingredients

  

• Muffins
• ¾ Cup Cassava Flour 120g
• ½ Cup Almond Flour 50g. (You can omit the almond flour and add another 1/4 cup cassava and 1/4 cup arrowroot in its place – the muffins will not be as good but are more allergy friendly for say a bake sale or soccer game)
• ½ Cup Arrowroot Powder 60g (or sub tapioca or add another ¼ cup (40g) Cassava instead but the muffins will be a little chewier)
• 1 Cup Brown Sugar 200g or Maple Sugar (160g)
• 1 tsp salt
• 1 Tbs. Acacia Senegal powder 7g (optional but keeps muffins fresh longer)
• 4 eggs
• 4 Tbs. melted butter melted ghee, avocado oil, or melted coconut oil all work
• 3 over-ripe bananas
• 1 tsp vanilla optional
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1 Cup chocolate chips optional
• 1 Tbs. Cinnamon optional

Instructions

 

• Preheat oven to 350.
• Mix all your dry ingredients (except the baking powder and baking soda, and chocolate chips) in a small bowl.
• In your mixing bowl, mash the bananas with a fork or potato masher- a few chunks are ok if you like them (I like them). Add the melted butter (or ghee, oil, or coconut oil) and vanilla if using.
  
• Add dry ingredient mix to wet.
• Let the mixture hydrate for 15 minutes or so (these will be fine if you don’t, but are extra fluffy if you do).
• Line your muffin tins with paper liners or grease them.
• When batter is hydrated add the baking powder and soda and mix well, add chocolate chips if desired. I usually either add cinnamon or chocolate – I don’t like them together – but you do you.
• Fill the muffin cups basically to the top (maybe 1/4 inch from the top) they will dome up but not overflow and muffin tops are the best.
  
• Bake about 20 minutes. I’d check them after 15. A classic toothpick test works – it should come out cleanish or a few wet but set crumbs. Or simply make sure they are firm to the touch and out they come to
  
• Cool for as long as you can stand it before eating them.