You‘ll be biting into one of these Double Chocolate Cassava Muffins in no time! This recipe is super simple and easy to make. The end result is a rich, moist, chocolate studded party in your mouth! | Gluten Free + Grain Free + Nut Free
Double Chocolate Cassava Muffins
I don’t know why I’ve been sleeping on cassava flour for so long!
I’m currently working on a deep dive into cooking and baking with cassava flour like I recently did with Millet Flour.
I’ve always heard how great it is in gluten free baking. As far as grain-free flours go it’s definitely a new favorite!
Unlike a lot of paleo flours (like coconut flour or almond flour) it has a totally neutral flavor. It’s also pretty decent as a substitute for regular wheat flour in a variety of different gluten free recipes, working especially well in quick bread recipes like this one.
How to Use Cassava Flour
According to Otto’s Naturals you can easily replace regular flour with cassava flour with a little math. The general rule is to:
- use 3/4 cup cassava flour for every 1 cup of regular flour.
Putting this theory to test, I chose this chocolate muffin recipe from Sally’s Baking Addiction to work with. With a nearly five-star rating and over 200 reviews it seemed like a solid starting point.
Instead of the original 2 cups all purpose flour, I reduced it down to 1 1/2 cup cassava flour (a 25% reduction). Needless to say – it worked!
Batter Prep & Steps
This cassava flour muffin recipe comes together just as easily as traditional muffins!
All you need are a couple of mixing bowls and mixing utensils and you’re good to go.
- Dry ingredients: Whisk together in a large bowl:
- cassava flour, sugar, cocoa powder, baking soda, salt
- Wet ingredients: Combine in a separate bowl:
- yoghurt, oil, milk, eggs, vanilla extract
- Combine: Pour the wet ingredients into the bowl with the dry ingredients.
- Batter will be very thick. Mix by hand or with a stand mixer or electric mixer.
- Chocolate Chips:
- Stir in chocolate pieces until evenly distributed throughout batter.
Fill & Bake
- Fill: Spoon the batter into a prepared muffin pan (grease, or add muffin liners).
- Fill all the way to the top
- Bake high first: Bake at 425°F/220°C for first 5 minutes.
- Two temperatures are better than one: The initial hot temperature encourages your batter to rise and puff up. It’s what makes for a nice, domed top.
- Reduce temp and finish: Bake at 350°F/180°C for another 15 minutes.
- Don’t open the oven door – just switch the temperature and let it be.
- More Chocolate (optional): Add more chips to the top.
- Give your muffins a bake-house look by gently pressing a few more chocolate chips into the top while the muffins are still warm.
- Cool & Enjoy: Let the muffins cool for a bit then move to wire rack to finish cooling.
Make it Dairy Free
- Use a dairy free milk like almond or coconut milk.
- Plain, vegan yoghurt works as well as dairy based yoghurt.
- Check your chocolate chips.
Coconut Sugar Tip
Coconut sugar crystals are much coarser than white or brown sugar which means they don’t blend and dissolve as easily into baked goods.
The fix? Blend it!
For best results add your coconut sugar to a blender or food processor and blend on high for 20-30 seconds until it transforms into a softer, more powdery texture. High-powered blenders might not need as much time.
Let me know if you try these Double Chocolate Cassava Muffins! Leave a comment and review with your thoughts. I always appreciate the feedback and serving suggestions that you come up with!
- 1 1/2 cup cassava flour (180g)
- 1 cup coconut sugar or white sugar (200g)*
- 1/2 cup unsweetened cocoa powder (60g)
- 1 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup greek yoghurt, dairy or non dairy (180g)
- 1/2 cup melted coconut oil (104g)
- 1/2 cup milk, dairy or non dairy (120ml)
- 2 eggs
- 1 1/2 teaspoon vanilla extract
- 1 cup dark chocolate chips, dairy or non dairy (113g)
- Preheat oven to 425°F/220°C. Line a 12-cup muffins with silicone or paper liners or generously grease with butter or oil – you only need to line 10 cups. Set aside.
- Whisk together the flour, sugar, cocoa powder, baking soda and salt in a large mixing bowl. Set aside.
- In a medium sized bowl whisk the wet ingredients: yoghurt, milk, oil, eggs and vanilla extract.
- Pour the wet ingredients into the bowl with the dry ingredients. Whisk together until no flour lumps remain. The batter will be very thick. Stir in the chocolate chips.
- Spoon the muffin batter in the prepared muffin cups – fill all the way to the top.
- Place in the middle of the preheated oven and bake for 5 minutes at 425°F/220°C. Then, without opening the oven door, lower the temperature to 350°F/180°C and bake another 15 minutes or until a toothpick inserted in the middle of a muffin comes out clean with no batter.
- Cool for about 10 minutes in the muffin tin then transfer to a wire rack until you’re ready to eat.
- Store muffins at room temperature for about 5 days or in an airtight container in the fridge up to 1 week.
- Coconut Sugar: If you use coconut sugar, I recommend you blend the sugar on high into a softer, finer powder. Coconut sugar is typically quite grainy. Blending it up first transforms the grainy granules in a softer texture which dissolves easier into the batter.
- Make it Dairy Free: Make sure to use dairy free yoghurt, milk and chocolate chips.