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.