Sunday, August 24, 2014

Plantain Muffins

Plantains....holy moly if you have never used these for baking, you are missing out.  They are amazing!   I first learned about there amazing potential from my awesome sister who made my nana pancakes with them instead of bananas!  I was sold.  The reason they are so great for baking is  because of their natural starchiness, which opens up a huge potential for replacing flour in recipes such as cookies, muffins, breads, tortillas and pancakes.  It may be tricky to find these in your supermarket, so you may have to ask for some help, when you do find them try to find some that are brownish as this means they are riper and will be easier to peel and work with and will be sweeter.  I have made the pancakes with these a few times and my family loves them, so I decided to venture further and developed this muffin recipe.  I will probably work on variations now that I am happy with the
basic recipe.  From the mouth of my 3 year old, who prefers this muffin smothered in butter, "If kids eat this, they will love it!"  So there you have it go make them...

  • 2 Plantains
  • 2 Eggs
  • 1/2 cup honey
  • 1/4 cup coconut flour
  • 1.5 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/4 melted butter and more for greasing muffin tins

Preheat oven to 350 degrees.   Grease the muffin tins with butter or coconut oil.  In a blender, blend the plantains and eggs, add in the remainder of the ingredients and blend together.  Spoon the mixture into the muffin tins and bake for about 20-25 minutes.  Wow I just realized how ridiculously easy this recipe is :)  Enjoy!


  1. Can I use all-purpose flour in place of the coconut flour?

  2. After reading online how hard it is to substitute all-purpose flour for coconut flour, I made the effort to find it at the store. I ended up putting my plantains in the freezer until I could get the coconut flour. I made them today and we have each eaten four already!