Who doesn’t love a delicious muffin? I know I used to love muffins before radically changing my health and my diet, but they weren’t the healthy kind I make for my family today. You know the muffins I am talking about. The ones you find at a bakery that are loaded with sugar, carbs, and of course, inflammatory gluten, and sometimes dairy. While I have cut things like muffins out of my diet long ago, I have come up with a ton of healthier swaps for myself, and my family to enjoy.
This week, I wanted to share a banana cinnamon muffin recipe with you that uses my absolute favorite cassava flour brand. I use Otto’s cassava flour in this recipe to make them gluten-free, grain-free, paleo, Optimal Reset Diet, and Whole-30 approved. They also taste super similar to traditional muffins since the mashed bananas keep them from drying out. I like to make a big batch on the weekends, and freeze them to use in my kid’s lunchboxes or served with an egg for breakfast.
Banana Cinnamon Cassava Flour Muffins
- 1 1/2 cups Otto's Cassava Flour
- 2 very ripe bananas bananas should have brown/black specks and super ripe
- 1/2 tsp. gluten-free & aluminum-free baking powder
- 2 organic pasture-raised eggs
- 1/2 cup unsweetened almond or coconut milk
- 1 1/2 Tbsp. melted coconut oil
- 1 tsp. cinnamon or allspice
- 1/4 cup pure maple syrup
Start by preheating the oven to 350 degrees F and greasing a muffin tin with coconut oil.
Next, add the banana to a mixing bowl, and mash.
Add the eggs, maple syrup, milk, and coconut oil. Mix well.
Add the dry ingredients and mix.
Pour the batter into the greased muffin tins, filling them about 1/2 way.
Bake for 30-40 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool for 10 minutes before removing from the muffin tin.