These healthy chocolate chip plantain muffins are made with ripe plantains and loaded with dark chocolate chips. This plantain muffin recipe is gluten free, dairy free and paleo friendly.
These chocolate chip plantain muffins are great for a snack or side to breakfast - my kids love them. They're satisfying, but made with wholesome, nourishing ingredients.
These muffins are made with ripe plantains, sweetened with maple syrup and loaded with dark chocolate chips. In addition, these plantain muffins are gluten free, dairy free and paleo friendly.
Why You'll Love these Plantain Muffins
- gluten free and grain free - made with ripe plantains and coconut flour
- paleo friendly - use real, whole food ingredients
- dairy free - no milk or butter in this plantain muffin recipe
- easy to make - just blend ingredients for the batter, pour into a lined muffin tin and bake
- kid approved - all three of my kids love this plantain muffin recipe
Ingredients
Here's a list of what you need to make these paleo plantain muffins:
- ripe plantains: yellow with many black/brown spots
- large eggs
- maple syrup
- avocado oil (or another neutral oil)
- vanilla extract
- coconut flour
- baking powder
- baking soda
- salt
- dark chocolate chips
Coconut flour thickens the batter and I don't have a 1:1 replacement for it. It's possible that cassava flour or a gluten free blend will work instead, but you'll have to play around with the amount needed.
How to Make Muffins With Ripe Plantains
These gluten free plantain muffins are made in a food processor (or high powered blender) and bake in under 30 minutes. Here's what you need to do:
First, preheat your oven to 350 degrees F. Line a muffin pan with 10 silicone muffin liners and set aside.
Make the Batter
Peel and slice the plantains, then add them to your food processor. Blend the plantains until they are well pulverized.
Add in the wet ingredients (eggs, maple syrup, avocado oil and vanilla) and blend. Then add in the dry ingredients (coconut flour, baking powder, baking soda and salt) and blend. Lastly, add the chocolate chips. You can just pulse the batter, or blend the chocolate chips so that they are dispersed into smaller chunks.
Let the batter sit for 5 minutes to thicken.
Bake the Plantain Muffins
Scoop the batter into your lined muffin pan. Each slot should be filled nearly to the top, making 10 muffins.
Place the plantain muffins in your oven and bake at 350 degrees for 25-28 minutes.
After baking, remove the muffins from your oven and cool a few minutes in the pan before transferring them to a wire cooling rack.
Storage
Store any leftover muffins in an airtight container in the fridge and enjoy within one week.
Muffin Variations
While we love these chocolate chip plantain muffins as-is, there are many fun variations you can try out. Here are some simple ideas:
- omit the chocolate chips and replace with chopped nuts
- add in a teaspoon or two of cinnamon
- replace the chocolate chips with dried fruit such as raisins, cranberries or chopped dates
- swap the vanilla extract for ½ teaspoon almond extract
- top the muffins with coconut sugar for a little extra sweetness on top
Frequently Asked Questions
Plantains are a great addition to a paleo and gluten free diet. They're a rich source of fiber, vitamins A, C, and B-6, magnesium and potassium.
Plantains are best eaten cooked. I love making plantain fries in the oven or frying them on a frying pan with some coconut oil. They're also great for making breads, brownies, pancakes and muffins.
No, this recipe is made with ripe plantains. They do not have to be black, but should be yellow with a few black/brown spots.
Coconut flour is a must for this recipe and I do not have a 1:1 swap. It helps to thicken the batter, getting just the right muffin texture. It's possible that cassava flour or a gluten free blend will work instead, but I do not know the exact quantity you will need.
More Recipes Using Ripe Plantains
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Chocolate Chip Plantain Muffins (With Ripe Plantains)
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 10 muffins 1x
Description
These healthy chocolate chip plantain muffins are made with ripe plantains and loaded with dark chocolate chips. This plantain muffin recipe is gluten free, dairy free and paleo friendly.
Ingredients
- 2 cups sliced plantains (300g)*
- 2 large eggs
- 3 Tbsp maple syrup
- 3 Tbsp avocado oil
- 1 tsp vanilla extract
- ¼ cup coconut flour (28g)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ⅓ cup dark chocolate chips
Instructions
- Preheat your oven to 350 degrees F. Line a muffin pan with 10 silicone muffin liners and set aside.
- Peel and slice the plantains, then add them to your food processor. Blend the plantains until they are well pulverized.
- Add in the wet ingredients (eggs, maple syrup, avocado oil and vanilla) and blend. Then add in the dry ingredients (coconut flour, baking powder, baking soda and salt) and blend. Lastly, add the chocolate chips. You can just pulse the batter, or blend the chocolate chips so that they are dispersed into smaller chunks.
- Let the batter sit for 5 minutes to thicken.
- Scoop the batter into your lined muffin pan. Each slot should be filled nearly to the top, making 10 muffins.
- Place the plantain muffins in your oven and bake at 350 degrees for 25-28 minutes.
- After baking, remove the muffins from your oven and cool a few minutes in the pan before transferring them to a wire cooling rack.
- Store leftovers in an airtight container in the fridge, up to one week.
Notes
*You'll need 2-3 ripe plantains, depending on their size. Ripe, meaning yellow with many black/brown spots.
Katie
My family and I love these chocolate chip plantain muffins! Enjoy!