Banana & Chocolate Chip Muffins (Paleo & Gluten-free)
These muffins are moist and delicious! The batter can be used for any basic baked good such as cupcakes, cake and layer cakes, banana bread, and so on– the possibilities are endless! Just change out the flavor profile.
  • 3/4cup cassava flour
  • 1/3cup tapioca starcgh
  • 1/3cup potato starch or arrowroot powder
  • 1/2cup ground flaxyou can buy ground flax or make your own by adding whole flax seeds to a blender.
  • 1tsp baking soda
  • 2tsp baking powder
  • 1/4tsp sea salt
  • 1/2cup olive oil
  • 1/4cup hemp milkunsweetened
  • 1/2cup maple syrup
  • 2 eggs
  • 2tsp vanilla extract
  • 1 bananamashed
  • 1/4cup chocolate chipsyou can make your own or buy naturally sweetened chocolate chips such as HU Kitchen or Lilly’s chocolate chips
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Place baking cups in muffin tin.
  3. Add all dry ingredients into mixing bowl (not including chocolate chips) and mix until incorporated.
  4. In separate bowl, add all liquid ingredients (including mashed banana) and mix well using whisk until well incorporated.
  5. Add liquid mixture into dry mixture in mixing bowl and mix well on medium/low until well incorporated.
  6. Fold in chocolate chips.
  7. Using ice cream scooper, scoop batter into baking cups in muffin tin.
  8. Bake at 350 degrees Fahrenheit for 23-25 minutes or until golden brown on top and toothpick test comes out clean.
  9. Let cool in tin and then on cooling rack and enjoy!!!