Are plantains healthy?

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.

What is the best way to eat plantains?

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.

Can I use green plantains for this recipe?

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.

What can I use instead of coconut flour?

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.

Chocolate Chip Plantain Muffins (With Ripe Plantains)

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

Scale

2 cups sliced plantains (300g)*
2 large eggs
3 Tbsp maple syrup
3 Tbsp avocado oil
1 tsp vanilla extract
1/4 cup coconut flour (28g)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/3 cup dark chocolate chips

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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.