Vegan Cassava Flour Banana Muffins

stack of three cassava flour banana muffins

5 from 1 vote

Vegan Cassava Flour Banana Muffins

Got overripe bananas? Then I've got you covered with these vegan cassava flour banana muffins! Made with 4 ingredients, they are soft, fluffy, and 100% homey, but also vegan, oil-free, gluten-free, grain-free, nut-free & added sugar-free! Enjoy them unadorned, or customize with spices, extracts, chocolate chips, or fruit.

Prep Time5

Cook Time25

Total Time30

Course: Muffins

Cuisine: American

Keyword: banana muffins, cassava flour, gluten-free oil-free vegan banana muffins, oil-free gluten-free vegan banana bread, oil-free vegan banana muffins, plant based oil-free baking, vegan cassava flour muffins, vegan cassava flour recipe, vegan oil-free gluten-free muffins, wfpb, wfpbno

Servings: muffins

Author: Camilla

Equipment

1 standard size muffin tin (12-count)

Ingredients

1 1/2 cups finely mashed or pureed very ripe bananas
2/3 cup cassava flour (not the same as tapioca flour)
2 1/2 teaspoons baking powder certified GF, as needed
Optional: 1/4 teaspoon salt
1/3 cup sunflower seed butter (see notes for many other options)
Optional add-ins (see suggestions in notes)

US Customary - Metric

Instructions

Preheat oven to 350F (180C). Line 10 cups of a standard size muffin pan with silicone muffin cup liners (paper liners or foil liners will all work).
Mash or puree the super-ripe bananas until they are almost liquid in texture. In a large mixing bowl, whisk the banana puree and sunflower seed butter until smooth.
Add the cassava flour, baking powder, and optional salt to the banana mixture, stirring until well-blended.
Divide the batter evenly between the prepared muffin cups.
Bake in the preheated oven for 24 to 26 minutes until tops are firm to the touch, and a toothpick inserted near the center of a muffin comes out with only moist crumbs attached.
Cool the muffins, in the muffin tin, for 5 minutes. Remove the muffins from the tin and cool completely on a cooling rack.

Notes

Storage: Store the cooled muffins in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week, or the freezer for up to 6 months.

Use Very Ripe Bananas: It is very important to use very ripe (lots of black on the peel), super-soft and squishy bananas for this recipe to work. If using ripe bananas that have been frozen, do not drain off any of the liquid post-thaw--use it as part of the total measurement.

Cassava flour options: These muffins are made to work with cassava flour. I do not recommend using any substitutes.

Sunflower Seed Butter Alternatives: You can substitute an equal amount of smooth natural peanut butter, almond butter, cashew butter, pumpkin seed butter, tahini, or coconut butter (not coconut oil) for the sunflower seed butter.

Add-In Suggestions

I love the simplicity of the essential recipes, but a cassava flour banana muffin with chocolate chips? Raspberries? Toasted pecans? All three? Yes, please. Add a single embellishment, or a combination of two (or more).

- Spices: Add 1/4 to 1 teaspoon of your favorite spice, such as cinnamon, nutmeg, cardamom, allspice, ginger, or pumpkin pie spice. Or add a combination of spices (no more than 1 teaspoon total).

- Dried Fruit: Add up to 1/2 cup (118 mL) of chopped dried fruit, such as raisins, apricots, cherries. blueberries, or figs.

- Fresh Fruit: Add up to 3/4 cup chopped fruit or berries to the batter. For example, blueberries, raspberries, chopped ripe (but not overripe) banana, apples, or mango. You will likely need to bake the muffins for an additional two to five minutes, depending on the moisture of the fruit and quantity added.

- Chocolate: Add up to 1/2 cup of your favorite dark chocolate chips, chocolate chunks, or shaved chocolate chocolate.

- Cacao Nibs: Add 1/4 cup of cacao nibs..

- Nuts or Seeds: Add up to 1/2 cup chopped nuts or seeds, such as walnuts, pecans, peanuts, pepitas, or sunflower seeds. Alternatively, sprinkle a few nuts or seeds on top before baking.

- Extracts or Zests: Add a teaspoon of vanilla extract or 1/2 teaspoon of almond extract, natural rum extract, or natural brandy extract. Or add one to two teaspoons of finely grated lime zest, lemon zest, or orange zest.

- Coconut: Add up to 1/2 cup shredded or flake unsweetened coconut (toasted or un-toasted). Alternatively, sprinkle the tops of the muffins with coconut before baking.

Nutrition