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Close up shot of fluffy moist crumb and melty chocolate chips

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
Cook Time 30 minutes
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.
    Dry ingredients in one bowl, mashed bananas and eggs in the other, with chocolate chips standing by for the end.
  • 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.
    bowl of batter and filled muffin tins
  • 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
    FInished muffins domed in oven
  • Cool for as long as you can stand it before eating them.