Rustic Banana Muffins
Rustic, satisfying banana muffins made with cassava flour. Perfect for adding to a lunchbox for school or work, breakfast, or dessert. (gluten-free, dairy-free, soy-free, egg-free, nut-free, and nightshade-free)
Servings: 9 muffins
- 1-1/2 cup cassava flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 pinch salt
- 3 large bananas, mashed
- 7.5 + 2 Tbsp water
- 3 Tbsp ground flaxseed
- 3 Tbsp maple syrup
- 3 Tbsp honey
- 3 Tbsp palm shortening, melted
- 1 tsp vanilla extract
Preheat oven to 350 degrees Fahrenheit. In a small cup, prepare "flax egg" by adding ground flaxseed and 7.5 Tbsp water. Stir and allow to sit for several minutes, until water is absorbed and consistency changes to look more like a gel.
In a mixing bowl, add cassava, baking soda, cinnamon, and salt. Whisk to combine. In a second mixing bowl, add mashed bananas, 2 Tbsp water, maple syrup, honey, melted palm shortening, vanilla extract, and "flax egg". Whisk vigorously until smooth.
Pour dry ingredients into the wet ingredients. Using a spatula, mix until combined. Spoon batter into muffin pan.
Bake for 55 minutes. If checked with a toothpick, it should come out clean. Allow to cool before removing from pan.
Makes 8-9 standard size muffins depending on size of bananas used.
Muffins are easy to remove from a silicone muffin pan. If using a metal pan, may benefit from using paper/parchment muffin liners.
May make in advance. Store leftovers covered in refrigerator for longest "shelf-life". Muffins freeze well.
While many muffin recipes also turn out similarly well if baked in a loaf pan instead of a muffin pan, I don't recommend making banana bread with this recipe. The bread remains a little doughy, especially towards the center and bottom of the loaf.