What is cassava flour? And how can you use it in baking? I break down everything you need to know about cassava flour, and share my favourite gluten-free blueberry muffin recipe.
There are so many options when it comes to gluten-free flour, from almond to coconut and measure-for-measure all-purpose blends. One lesser-known flour worth stocking in your pantry is cassava flour.
I grew up with cassava here in Jamaica, so when the cassava flour trend started, I was probably more shocked than other people at its capabilities as a flour. I’ve only known cassava to be used one way: boiled.
Friends, cassava flour is MAGICAL. It’s fine in texture, paleo and Whole30-friendly, gluten-free, and best of all for me: it has a neutral flavour similar to wheat flour.
What Is Cassava Flour Made From?
Cassava flour is made from the root of the cassava plant, which is native to South America. This type of flour has become a popular choice among those living gluten-free lifestyles because it can be used as an alternative to wheat-based flours—in fact, some say it is the closest to wheat flour out of all gluten-free flour options.
Cassava flour is made by peeling the cassava tuber, soaking it in water, then letting it dry in the sun or an oven. The outer layer is scraped away, leaving the rest to be ground into a fine flour.
You might be surprised to learn that the cassava plant is also the source of tapioca, which is a starchy ingredient used in many delicious treats like bubble tea and puddings.
So Is Cassava Flour the Same as Tapioca Flour?
No, cassava flour is not the same as tapioca flour. Unlike tapioca, which is made from the starch of the cassava plant root, cassava flour is made from the entire root. Because of this, tapioca flour has less fiber and overall nutrition than cassava flour. This higher fiber content is why it works particularly well for baking.
Health Benefits
Besides being a great gluten-free flour option, cassava flour is packed with health benefits. It’s:
- High in fiber
- Rich in vitamin C
- Low in calories, sodium, and sugar
- Grain- and nut-free
- A good source of potassium, calcium, vitamin A, iron, magnesium, and folate
How to Use It
Cassava flour has a mild taste and light texture, so it can be used in place of wheat flour in many recipes—it’s one of the rare gluten-free flours that can be used as a wheat flour substitute on its own, without mixing in any additional ingredients.
Cassava flour is perfect for pancakes, waffles, cakes, cookies and other baked goods—keep reading for my gluten-free blueberry muffin recipe! It can also be used to thicken soups or sauces instead of traditional white flour.
My Top Tips for Using Cassava Flour
Now that you know what cassava flour is, here are some more pointers to help you get started with this stellar gluten-free flour option:
- Go with a trusted brand . I recommend Bob’s Red Mill. There are a lot of random brands that pop up on Amazon and they’re not always transparent about where they come from and how their products are made.
- Adjust your baking method . This flour is very fine, which means it locks up a lot in a mixer. I prefer to fold in it, then turn on the mixer, so there isn’t flour flying everywhere.
- Start by using it in already gluten-free recipes . To familiarize yourself with it, I recommend starting by using it in recipes developed specifically for cassava flour. Then, move onto swapping it in as a 1:1 substitute in recipes that use other gluten-free flours. Once you get used to working with it, you can use it as a substitute in recipes that use traditional flour. Cassava flour absorbs a lot of liquid, so just keep that in mind. I would start with a recipe you know and love, so you know what the batter should look like.
- The results are different than wheat flour . Cassava does lend itself to a chewier texture, perfect for breads , pizza doughs and of course—muffins!
Gluten-Free Blueberry Muffins
Ready to get started? Try this blueberry muffin recipe, a gluten-free version of my vegan blueberry muffins !
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Ingredients
- ¼ cup coconut oil , 52.2g
- 1 cup cane sugar , or coconut sugar , 192g
- 1 cup soy milk , or other nut milk, 240ml
- 2 teaspoons apple cider vinegar
- 2 cups Bob’s Red Mill Cassava Flour , 280g
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon sea salt
- 1 Bob’s Red Mill Egg Replacer equivalent
- 2 teaspoons vanilla extract
- 1/2 teaspoon lemon extract , optional
- 1 cup fresh or frozen blueberries*
Instructions
- Preheat oven to 425°F/220°C. Spray a muffin pan with non-stick flour spray or rub with vegan butter and dust with cassava flour, removing excess.
- Mix the soy milk and the apple cider vinegar together and set aside to create a vegan buttermilk.
- In a bowl of a mixer, mix the coconut oil, sugar, vanilla extract, lemon extract together for about 3 minutes. After that add the Bob’s Red Mill Egg Replacer and combine for another 30 seconds, scraping down the bowl.
- While that’s mixing, in another small bowl, mix the Bob’s Red Mill Cassava Flour, baking powder, baking soda and sea salt.
- Add the flour mixture to the bowl, alternating with the soy milk until finished, ending with the flour. I did it in sets of three.
- Toss the blueberries in some cassava flour, then fold into the batter lightly, so as to not streak too much blueberry all over it. Fold until combined.
- Using a 1/4 cup measuring cup, pour the batter into each of muffin hole; they should be filled about 3/4 way high. Alternatively, you can just fill 10 muffin holes for slightly larger muffins. Fill in the muffin tins with any extra batter, and smoother over. The blueberries are chunky so be sure to smooth it over to ensure the best looking muffins.
- Bake for 5 minutes, then reduce the temperature to 350 degrees and bake for another 18-20 minutes until a toothpick inserted into a muffin comes out clean. Remove from oven and allow to cool in pan for about 10 minutes. Remove (I just use the same toothpick or a knife) and place on a wire rack to cool completely.
Notes
Gluten-Free Blueberry Muffins
Ingredients
- ¼ cup coconut oil 52.2g
- 1 cup cane sugar or coconut sugar, 192g
- 1 cup soy milk or other nut milk, 240ml
- 2 teaspoons apple cider vinegar
- 2 cups Bob’s Red Mill Cassava Flour 280g
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon sea salt
- 1 Bob’s Red Mill Egg Replacer equivalent
- 2 teaspoons vanilla extract
- 1/2 teaspoon lemon extract optional
- 1 cup fresh or frozen blueberries*
Instructions
- Preheat oven to 425°F/220°C. Spray a muffin pan with non-stick flour spray or rub with vegan butter and dust with cassava flour, removing excess.
- Mix the soy milk and the apple cider vinegar together and set aside to create a vegan buttermilk.
- In a bowl of a mixer, mix the coconut oil, sugar, vanilla extract, lemon extract together for about 3 minutes. After that add the Bob’s Red Mill Egg Replacer and combine for another 30 seconds, scraping down the bowl.
- While that’s mixing, in another small bowl, mix the Bob’s Red Mill Cassava Flour, baking powder, baking soda and sea salt.
- Add the flour mixture to the bowl, alternating with the soy milk until finished, ending with the flour. I did it in sets of three.
- Toss the blueberries in some cassava flour, then fold into the batter lightly, so as to not streak too much blueberry all over it. Fold until combined.
- Using a 1/4 cup measuring cup, pour the batter into each of muffin hole; they should be filled about 3/4 way high. Alternatively, you can just fill 10 muffin holes for slightly larger muffins. Fill in the muffin tins with any extra batter, and smoother over. The blueberries are chunky so be sure to smooth it over to ensure the best looking muffins.
- Bake for 5 minutes, then reduce the temperature to 350 degrees and bake for another 18-20 minutes until a toothpick inserted into a muffin comes out clean. Remove from oven and allow to cool in pan for about 10 minutes. Remove (I just use the same toothpick or a knife) and place on a wire rack to cool completely.
Notes
Nutrition
Gluten-Free Blueberry Muffins https://jessicainthekitchen.com/fluffy-vegan-blueberry-muffins-how-to-use-cassava-flour-tips-tricks/ October 6, 2023
Moist, tender, and packed with real pumpkin, cozy spices, and melty chocolate, these vegan pumpkin chocolate chip muffins are the best on-the-go fall breakfast! They’re easy to make from scratch with just 10 minutes of prep.
Once fall rolls around, I find myself baking more and more. Lately, I’ve been obsessed with adding chocolate chips to my favorite vegan pumpkin muffins . These pumpkin chocolate chip muffins are light, fluffy, chocolatey, and only take 30 minutes to make from start to finish. They’re an easy fall treat filled with warm spices, cozy pumpkin, a hint of vanilla, and heaps of vegan chocolate chips!
About These Moist Pumpkin Chocolate Chip Muffins
- Quick and easy. These vegan muffins take 10 minutes to prep, and they’re ready to eat in 30 minutes, total. They’re my go-to treat when a craving for pumpkin and chocolate strikes!
- 100% vegan (but you’d never know it). These pumpkin chocolate chip muffins are the best I’ve tried. Flavorful, tender… Even non-vegans love them!
- Soft and moist. Made with coconut oil, non-dairy milk, and pumpkin puree, these muffins stay moist and soft. The combination of baking soda and baking powder ensures they bake up light and fluffy.
- Perfect for fall. This chocolate chip pumpkin muffins recipe is loaded with cozy, comforting fall flavors of cinnamon and pumpkin pie spice.
Notes on Ingredients
Here are all the ingredients you’ll need to make these moist vegan pumpkin chocolate chip muffins. Scroll to the recipe card at the bottom of the page for the exact amounts of each ingredient.
- Dry ingredients – You’ll need all-purpose flour, baking powder, baking soda, and fine sea salt. To avoid overmeasuring, spoon the flour from the bag into the measuring cup. Then, level off the top with a knife. You can also use a kitchen scale.
- Cinnamon – I like to add extra cinnamon on top of the pumpkin pie spice in the recipe. You could also use nutmeg or simply use additional pumpkin spice instead.
- Pumpkin pie spice – You can use store-bought or homemade pumpkin pie spice .
- Pumpkin puree – Make sure to use unsweetened and unflavored pumpkin puree, and NOT pumpkin pie filling!
- Cane sugar – You can also use coconut sugar or brown sugar.
- Coconut oil – Or whichever neutral-flavored vegetable oil you prefer.
- Non-dairy milk – Use the non-dairy milk of your choice, like oat, soy, or almond milk, but make sure it’s unsweetened and doesn’t have any added flavors.
- Vanilla extract – Make sure to use 100% pure extract or an equal amount of vanilla paste.
- Vegan chocolate chips – Toss the chocolate chips in flour to keep them from sinking in the batter.
How To Make Pumpkin Chocolate Chip Muffins
Here’s how to make these 30-minute vegan chocolate chip pumpkin muffins. The recipe couldn’t be easier. And if you love these, I’d highly recommend baking a batch of pumpkin banana muffins next. You’ll be completely stocked for fall!
Mix the dry ingredients.
- Mix the dry ingredients. First, whisk the flour, baking powder, baking soda, salt, sugar, cinnamon, and pumpkin pie spice in a mixing bowl.
- Mix the wet ingredients. Next, combine the pumpkin puree, coconut oil, and non-dairy milk in a separate bowl. Mix until well combined, about 2 minutes. Blend in the vanilla extract.
Combine.
- Combine the ingredients. Slowly add the dry ingredients to the wet ingredients. Mix until the ingredients are combined and slightly thick.
Fold in the chocolate chips.
- Add chocolate. Lastly, fold in the vegan chocolate chips.
- Portion the batter. Scoop the pumpkin chocolate chip muffin batter into a greased and lined muffin pan, filling each muffin about ¾ full.
- Bake. Bake the muffins at 350ºF for 20-22 minutes. They should spring back when you touch them. Remove the muffins from the oven and transfer them to a wire rack to cool slightly, then serve.
Tips for the Best Chocolate Chip Pumpkin Muffins
- Make your own puree. I like to make my own pumpkin puree for recipes. Homemade pumpkin puree has a stronger pumpkin flavor, and it can really take your autumn baking to the next level. Plus, my homemade pumpkin puree is so easy to make.
- Don’t over-mix. It’s very important not to over-mix the pumpkin batter. Once the ingredients are all incorporated, stop mixing the batter. If you over-mix this recipe, the pumpkin chocolate chip muffins will be dense, heavy, and chewy.
- Make them gluten-free. If you want to make vegan and gluten-free pumpkin chocolate chip muffins, use your favorite 1:1 gluten-free flour substitute in place of the all-purpose flour in this recipe.
- Mix your own pumpkin pie spice. The spices in these chocolate chip pumpkin muffins are what really make the recipe shine. If you don’t have pumpkin pie spice in your pantry, then don’t worry: you can easily make some yourself. Just replace the teaspoon of pumpkin pie spice in the recipe with ½ teaspoon of cinnamon, ¼ teaspoon of ground cardamom, and ¼ teaspoon of ground nutmeg.
Serving Suggestions
There’s nothing better than starting the day with a pumpkin chocolate chip muffin packed with fall flavors and a cozy and comforting matcha latte or vegan hot chocolate . These muffins are also great for making ahead and taking on the go, either for breakfast or as a snack, with a green smoothie or a strawberry coconut smoothie .
Proper Storage
- Store these muffins airtight. Make sure to store your chocolate chip pumpkin muffins in an airtight container. They’ll last at room temperature for at least 4 days, or in the fridge for at least a week. If the muffins get at all dry, just toss them in a toaster oven or the microwave for a few seconds.
- Freeze. Make sure the muffins have cooled completely, then store them in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge before eating.
More Vegan Muffin Recipes
- Double Chocolate Banana Muffins
- Vegan Cornbread Muffins
- Vegan Blueberry Muffins
- Carrot Cake Muffins
- Vegan Zucchini Muffins
Ingredients
- 2 ⅓ cups all purpose flour , or 10 ounces (284g)
- 1 tablespoon baking powder , (14g)
- ½ teaspoon baking soda , (3g)
- ½ teaspoon fine sea salt
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice , or ½ teaspoon cinnamon, ¼ teaspoon cardamom and ¼ teaspoon nutmeg
- 1 cup pumpkin puree , (244g)
- 1 cup cane sugar , (200g) or coconut sugar or brown sugar
- ⅓ cup coconut oil , (80g) melted (or any oil)
- ½ cup + 2 tablespoons non-dairy milk , (150mL) such as soy milk or coconut milk
- 2 teaspoons vanilla extract
- 1 cup vegan chocolate chips , tossed in 2 tablespoons flour
Instructions
- Preheat oven to 350℉/180℃ and grease or line a 12-muffin pan.
- Add the flour, baking powder, baking soda, salt, sugar, and spices to a mixing bowl, and mix to combine.
- Add the pumpkin puree, coconut oil, and non-dairy milk to a bowl and mix until combined, about 2 minutes. Then add in the vanilla extract.
- Add the dry ingredients to the wet ingredients one cup at a time, mixing on medium-to-low speed until just combined. Make sure not to over-mix. The mixture will be pretty thick.
- Stir in the chocolate chips with a spatula.
- Scoop the batter batter into each muffin pan until about ¾ full. The muffins will rise as they bake, so don’t fill the tins completely.
- Bake for 20-22 minutes, until the muffins spring back when touched.
- Remove the muffins from the pan and cool on a wire rack, then serve.
Notes
- Store leftovers in an airtight container on the counter for 4 days, in the fridge for a week, or in the freezer for 3 months. If the muffins get dry, heat them for a few seconds in the microwave or toasted oven.
- You can replace the all-purpose flour with the gluten-free flour of your choice to make this a gluten-free muffin recipe.
