Chocolate Cassava Muffins

I have a recipe for Cinnamon Cassava Muffins that I love, and they are basically a vanilla cassava muffin…so, I figured it was only appropriate to have a chocolate recipe as well.


Unlike the vanilla version, these Chocolate Cassava Muffins only require one bowl (no food processor necessary) because they are sweetened with monk fruit, rather than dates.  If you don’t have, or want to use monk fruit sweetener then substituting with coconut sugar is a great alternative.


This Paleo-friendly chocolate muffin recipe makes 8 fluffy, lightly sweetened muffins using just 8 simple ingredients and they are free of: grains, gluten, dairy and nuts.


Chocolate Cassava Muffins



  1. Preheat oven to 350 degrees F.
  2. In a medium-sized mixing bowl, combine all dry ingredients.
  3. Add in wet ingredients, mix well.
  4. Pour batter into lined muffin tins and bake at 350 degrees for 15 minutes.
  5. Remove from oven and cool on cooling rack.

*May substitute coconut sugar

**Trader Joe’s has a great organic tahini, but you may substitute any drippy nut butter in it’s place.


I topped these with sesame seeds prior to baking as a “natural” sprinkle alternative (plus it fits with the tahini) but that is optional.


If you make these be sure to tag me on Instagram: @realfoodrabbit


Chocolate Cassava Muffins.jpg


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: