Since arriving here in Nicaragua, I have felt a little lost when it comes to my baking.
At home, my favourite ingredients to use are gluten-free oat flour or gluten-free oats, maple syrup, or other alternative flours. Luckily I was able to find some almond flour locally (and had some coconut palm sugar gifted to me).
However, it has been a whole new challenge (though a good one) to learn to bake with alternative flours! It’s been great for pushing me outside of my comfort zone and getting me to try alternative ways of doing things.
This recipe uses cassava flour (otherwise known as yuca flour), which is a great nutritional option. I’ve used it before in some things at home- but not really in baking as I’ve never had the patience to perfect its use.
Yuca flour is commonly used all over Central America as it is widely available and highly nutritious. Therefore, I am happy to start using it and immerse myself in the ‘local way’ a little bit more with my baking!
These muffins are:
- Easy to make
- Kid approved
- & delicious!
Hope you enjoy them as much as I did!
Banana Walnut Muffins (Vegan, GF)
- 5 small mashed overripe bananas (or 3 medium sized)
- 1/3 cup almond butter
- 1/3 cup coconut sugar
- 1 tablespoon apple cider vinegar
- 1/3 cup unsweetened non-dairy milk (I used coconut milk)
- 1 teaspoon vanilla extract
- 1 cup almond flour
- 1 cup cassava flour
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon ground pink Himalayan salt
- 1/4 cup chopped walnuts
- 1/4 cup dark chocolate chips
STEP 1: Preheat oven to 350 degrees Fahrenheit. Grease muffin tray with coconut oil or avocado oil.
STEP 2: Mash banana well and add in almond butter, coconut sugar, non-dairy milk, apple cider vinegar and vanilla.
STEP 3: Add in remaining ingredients, mix well to combine. Your batter will be thicker, like a Greek-yogurt consistency. If it seems too dry, add in a bit more coconut milk to achieve this (the cassava flour will soak up quite a bit of the liquid).
STEP 4: Evenly distribute the batter between muffin cups. Cook in the oven for 15-20 minutes or until firm and golden brown. Allow them to cool 10 minutes in the pan, and then fully on a cooling rack before being eaten.
- I use a potato masher to mash my bananas by hand.
- These will last up to 5 days in an air-tight container in the fridge. They also freeze well!
- Cassava flour is also called yuca flour.