Plantain Muffins (Plantain Muffin recipe and instructions follow) – My wonderful husband Xavier has a very unusual allergy- bananas. This is one of those things that I truly feel sorry for him for because I make whole wheat banana bread all the time for the kids. So my poor baby has to be in the house and smell the delicious smell of banana bread baking. Not only that, but then he has to endure all of us sitting around the table raving about how good it is, and it is good! So the last time I made banana bread, our son made the suggestion that I make Daddy some platano (plantain) bread. What a great idea this turned out to be! These muffins are crazy good and they kind of make me feel like I’m on vacation. Or, at the very least I have some great flashbacks of our time in Puerto Rico when I eat these muffins.
Ingredients
2 cups whole wheat pastry flour (I like Bob’s Red Mill)
1 teaspoon salt
1 1/2 teaspoons baking soda
2 sticks butter (I like Plugra)
1/2 cup dark brown sugar
1/4 cup honey
1/4 cup molasses
2 eggs
2 1/3 cups plantains chopped (use very ripe ones)
6 ounces yogurt
Instructions
1. Pre-heat your oven to 325°F.
2. Mix the flour, salt, and baking soda in a small bowl.
3. Cream the butter, sugar, honey and molasses in a large bowl.
4. Add the plantains.
5. Mix in half of the flour mixture.
6. Add half of the yogurt. Mix well. Then add the remaining flour mixture.
7. Mix in the remaining yogurt.
8. Pour the batter into prepared muffin pans.
9. Bake at 325°F until a toothpick comes out clean.
yield 24 muffins
*I make 1 pan large muffins (12 large) and one pan of mini’s (24 mini’s)
** I would like to say to all of you who like to experiment in the kitchen, don’t just substitute plantains in your favorite banana bread recipe. Plantains are higher in starch and lower in sugar and do not cook the same. I would also like to say that if you experiment in the kitchen- good for you, keep doing it!
Hi :), my name's Alicia!
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