Best Nut-Free Banana Cassava Flour Blueberry Muffins

This is the best-tasting Nut-Free Banana Cassava Flour Blueberry Muffin Recipe with high-dome muffins that are moist and tender and look like they came out of a bakery. These healthy breakfast muffins bake moist and tender with cottage cheese, avocado oil, unsweetened applesauce, eggs, cane sugar, and cassava flour.

Blueberry banana muffins on a cooling rack.

This is the best-tasting Nut-Free Banana Cassava Flour Blueberry Muffin Recipe. The high-dome muffins are moist and tender and look like they came out of a bakery. This blueberry banana muffin recipe combines the wholesome goodness of bananas and the burst of flavor from fresh blueberries. Unlike traditional muffins made with regular flour and unrefined sugars, these muffins are gluten-free, grain-free, and free, making them a deliciously guilt-free option for a healthy breakfast or snack.

Whether you’re a fan of banana bread or love the tang of lemon blueberry muffins, this cassava flour muffin recipe is sure to become a new favorite. This is the perfect, easy recipe if this is your first time making healthy cassava flour muffins! 

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.

Infographic explaining how to use tapioca flour and cassava flour in recipes
YouTube video

Why You’ll Love This Cassava Banana Blueberry Muffin Recipe

  • You only need a few simple ingredients.
  • It is super easy to make for an impressive result.
  • The flavor-rich ingredients make it taste amazing!
  • All the ingredients are easily digestible for a gentle tummy.
Blueberry banana muffins on a cooling rack.

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.

Blueberry banana muffins on a cooling rack.

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.

Blending bananas and cottage cheese.
Whisking muffin 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.

Adding more blueberries to the top of the muffins.

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.

Refrigerator: For longer storage, you can store the muffins in the refrigerator for up to a week. Place them in an airtight container or zip-top bag to maintain freshness.

Freezer: These muffins also freeze well. Once completely cooled, wrap each muffin individually in plastic wrap and then place them in a freezer-safe container or bag. They will keep in the freezer for up to 3 months.

Thawing: To thaw frozen muffins, simply leave them at room temperature for a few hours or overnight. You can also reheat them in the microwave for a few seconds if desired.

Can I make these blueberry cassava muffins vegan?
Yes, you can make these muffins vegan by replacing the eggs with flax eggs or another egg substitute. Additionally, use a plant-based alternative for the cottage cheese, such as vegan yogurt or silken tofu blended until smooth.

Can I reduce the sugar in this recipe?
Yes, you can reduce the amount of sugar or use a sugar substitute to suit your preferences. Keep in mind that reducing the sugar may affect the sweetness and texture of the muffins.

Can I add other mix-ins to the muffins for a grain-free breakfast?
Absolutely! Feel free to add chopped nuts, seeds, chocolate chips, or dried fruit to the batter for added flavor and texture.

How do I know when the muffins are done baking?
You can check the doneness of the muffins by inserting a toothpick into the center of a muffin. If it comes out clean or with a few crumbs, the muffins are ready. Avoid overbaking, as it can result in dry muffins.

Can I use frozen blueberries?
Yes, you can use frozen blueberries in this recipe. Do not thaw them before adding them to the batter, as this can lead to a change in the muffin’s texture.

Can I make mini cassava muffins instead of regular-sized muffins?
Yes, you can use a mini muffin tin to make smaller muffins. Reduce the baking time accordingly and keep an eye on them to prevent overbaking.

Blueberry banana muffins on a cooling rack.

Best Nut-Free Banana Cassava Flour Blueberry Muffins

Gluten-Free diet-friendly recipe
This is the best-tasting Nut-Free Banana Cassava Flour Blueberry Muffin Recipe with high-dome muffins that are moist and tender and look like they came out of a bakery. These healthy breakfast muffins bake moist and tender with cottage cheese, avocado oil, unsweetened applesauce, eggs, cane sugar, and cassava flour.
5 from 5 votes
Servings 12
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

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

YouTube video

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.

Nutrition

Calories: 163kcalCarbohydrates: 25gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.004gCholesterol: 42mgSodium: 244mgPotassium: 108mgFiber: 1gSugar: 10gVitamin A: 86IUVitamin C: 4mgCalcium: 74mgIron: 1mg
Keyword cassava flour, gluten free, grain-free, muffins, nut-free
Did you make this recipe?Please let me know in the comments below how it turned out 🙂

5 Comments

  1. 5 stars
    Finally a cassava recipe that tastes good! I couldn’t believe how moist these were!! The combo of blueberries and banana is delish.

  2. 5 stars
    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 🙂

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