Best Nut-Free Banana Cassava Flour Blueberry Muffins
This Nut-Free Banana Cassava Flour Blueberry Muffin Recipe features moist, bakery-worthy muffins made with cassava flour, bananas, and fresh blueberries. Gluten-free and grain-free, these high-dome muffins are perfect for breakfast or a snack and easy enough to bake for anyone new to cassava flour.
What is the difference between tapioca flour and cassava flour?
Cassava flour is made from the whole cassava root, while tapioca flour is just the starch and is commonly called tapioca starch. Cassava flour has a higher fiber content and a different texture. It’s not recommended to substitute tapioca flour for cassava flour in cookies directly. Tapioca flour is much starchier and will result in a denser cake and is often substituted with arrowroot flour. Even if your diet requires you to eat gluten-free, nut-free, and grain-free you can still enjoy a light, fluffy, and flavorful banana quick bread with my recipe.
Are blueberry cassava muffins suitable for people with nut allergies?
Yes, these muffins are nut-free, making them safe for those with nut allergies. However, always check the labels of your ingredients to ensure they are free from any potential allergens.
Why You’ll Love This Cassava Banana Blueberry Muffin Recipe
- Moist and tender: These high-dome muffins are light, fluffy, and packed with flavor.
- Gluten-free and grain-free: Made with cassava flour, they’re perfect for those avoiding gluten and grains.
- Simple and wholesome: Combining bananas and fresh blueberries for natural sweetness and fruity goodness.
- Perfect for any occasion: Great for breakfast, snacks, or anytime you’re craving a bakery-style treat.
Ingredients & Substitutions
Here is everything you need to make the best-tasting blueberry banana muffins with cassava flour:
Ripe Bananas: For maximum sweetness, use slightly overripe bananas with large brown spots.
re and sweetness.
Fresh Blueberries: Feel free to use fresh or frozen blueberries in this recipe. If using frozen blueberries, do not thaw them before adding them to the batter.
Cane Sugar: You can replace it with regular sugar, coconut sugar, brown sugar, or a sugar substitute like erythritol or stevia for a lower glycemic index option. You can also replace it with 1/3 cup of pure maple syrup for paleo blueberry muffins.
Cottage Cheese: You can also use Greek yogurt, sour cream, or ricotta cheese. For a vegan option, you can use a dairy-free cottage cheese.
Avocado Oil: Any neutral-tasting oil like light olive oil, or melted coconut oil can be used. You can also use vegetable oil, canola oil or a seed oil but they are the least healthy option.
Large Eggs: For a vegan option, you can use flax eggs (1 tablespoon ground flaxseed meal mixed with 3 tablespoons of water per egg).
Unsweetened Applesauce: You can use any variety of applesauce. This helps add flavor and a moist texture to the bread.
Cassava Flour: There are many different brands of cassava flour to choose from. Otto’s Cassava Flour and Bob’s Red Mill Cassava Flour are both excellent brands to use for best results. Cassava flour is the key ingredient in this recipe, so there’s no direct substitute that will give you the same texture and flavor. However, you can try using a gluten-free all-purpose flour mixture if you’re not specifically looking for a grain-free option.
Pure Vanilla Extract: You can also use imitation vanilla extract, omit it, or use almond extract instead.
Baking Powder and Baking Soda: These leavening agents can be substituted with a combination of baking powder and cream of tartar or with self-rising flour, adjusting the amount accordingly.
Salt: If you prefer, you can omit the salt or use a salt substitute.
How to Make My Healthy Banana Blueberry Cassava Muffins Recipe
Here are easy, detailed, step-by-step instructions for the best way to make this recipe. The instructions are also repeated in the recipe card at the bottom of this blog post.
Step 1: Make the Muffin Batter
Preheat your oven to 425°F and prepare a muffin tin with liners or silicone muffin liners by spraying with nonstick spray.
In a large mixing bowl, upright blender, food processor, or immersion blender, blend the bananas, cane sugar, cottage cheese, oil, applesauce, and vanilla extract until smooth. Add the eggs to the mashed bananas mixture, and gently mix until combined.
Add the dry ingredients, including the cassava flour, baking powder, baking soda, and salt. Whisk by hand until just combined. Be careful not to overmix. Gently fold in the blueberries with a spatula until evenly distributed throughout the batter.
Using a large cookie or ice cream scoop, fill the muffin cups nearly full with batter. Allow the batter to mound higher in the middle. Add several blueberries to the top of each muffin.
BAKING OPTION 1:
To achieve a higher dome on the muffins, bake at 425°F for 5 minutes. Then, leave the muffin tin in the oven, reduce the heat to 350°F, and bake for 17-20 minutes, or until golden brown and a toothpick inserted into the center of a muffin comes out clean.
BAKING OPTION 2:
Bake 350°F for 23-28 minutes, until golden brown and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes. Transfer the muffins to a wire rack to cool completely before serving.
Helpful Recipe Notes
Blueberries: You can use fresh or frozen blueberries. If using frozen, do not thaw them before adding them to the batter.
Baking Time: Your oven’s baking time may vary. Check the muffins around the 20-minute mark and adjust the baking time accordingly.
Variations: You can add nuts, seeds, or other fruits to the muffins for added flavor and texture.
Do you love cassava flour? Check out more of my easy and nutritious cassava recipes:
Best Nut-Free Banana Cassava Flour Blueberry Muffins
Ingredients
- 2 medium bananas (1 cup mashed)
- 1/3 cup cane sugar
- 1/4 cup cottage cheese
- 1/4 cup oil (avocado is my fave)
- 1/4 cup applesauce
- 2 teaspoons vanilla extract
- 3 eggs
- 1-1/2 cups cassava flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup blueberries
Instructions
- Preheat your oven to 425°F and prepare a muffin tin with liners or silicone muffin liners by spraying with nonstick spray.In a large mixing bowl, upright blender, food processor, or immersion blender, blend the bananas, cane sugar, cottage cheese, oil, applesauce, and vanilla extract until smooth.Add the eggs to the mashed bananas mixture, and gently mix until combined.Add the dry ingredients, including the cassava flour, baking powder, baking soda, and salt. Whisk by hand until just combined. Be careful not to overmix.Gently fold in the blueberries with a spatula until evenly distributed throughout the batter.
- Using a large cookie or ice cream scoop, fill the muffin cups nearly full with batter. Allow the batter to mound higher in the middle. Add several blueberries to the top of each muffin.BAKING OPTION 1:To achieve a higher dome on the muffins, bake at 425°F for 5 minutes. Then, leave the muffin tin in the oven, reduce the heat to 350°F, and bake for 17-20 minutes, or until golden brown and a toothpick inserted into the center of a muffin comes out clean. BAKING OPTION 2:Bake 350°F for 23-28 minutes, until golden brown and a toothpick inserted into the center of a muffin comes out clean.Remove the muffins from the oven and allow them to cool in the tin for 5 minutes.Transfer the muffins to a wire rack to cool completely before serving.
Video
Im fan of blueberries and banana, these are delicious!
Thank you for the review, Randi!! I love them, too 🙂
Finally a cassava recipe that tastes good! I couldn’t believe how moist these were!! The combo of blueberries and banana is delish.
Thank you so much for the review, Stefanie! 🙂
I love this recipe and I’m excited to share it with you! Please let me know how it turns out if you have a chance to make it 🙂