These Cinnamon Apple Plantain Muffins are made with green plantain flour and are free of all common allergens. They have a dense, moist texture and are only sweetened with apple sauce. These Paleo plantain muffins are great for snacking, grab-and-go breakfasts, or packing in school lunches.
I hope you all don't mind, but I'm going all out on the muffin recipes! Even my husband noticed. But, only because he often does the dishes and my muffins are almost always baked in silicone muffin liners. Great for baking, a bit of a pain to wash!
What can I say? Muffins are one of my favorite grab-n-go Paleo snacks. I love coming up with fun flavor combinations, making, baking and eating them.
These healthy, Vegan plantain muffins are made with applesauce, green plantain flour, tapioca flour and ground flax. Plus a few other simple, wholesome ingredients.
And did I mention they taste amazing drizzled in honey, spread with raspberry jam or glazed with a sugar free icing? Makes me feel like I'm eating a plantain cupcake, but without the sugar overload 😉
These easy apple muffins are:
- Paleo & Vegan
- gluten free & grain free
- oil free (but still moist)
- nut free
- only sweetened with applesauce (no added sugar)
- easy to make
- healthy (great for breakfast or snack)
- toddler and kid approved (all my kids like them)
Ingredients in Paleo Cinnamon Apple Plantain Muffins
These low sugar apple muffins are made with a few simple baking ingredients. All ingredients are Paleo, Vegan and free of the top 8 allergens. They include:
- green plantain flour
- tapioca flour
- ground flax
- cinnamon
- baking powder
- baking soda
- salt
- apple sauce
- water
- vanilla extract
I have not tested any ingredient substitutions. However, if you're looking for more Paleo apple muffin recipes, I have a few others on my blog: Cinnamon Apple Blender Muffins and Cinnamon- Apple Walnut Muffins.
How to Make Apple Plantain Muffins
Because these muffins are made with plantain flour and applesauce rather than whole plantains and apples, this recipe can be made in a mixing bowl. No food processor or high powered blender required! However, you may use one if you wish.
First, preheat your oven to 350 degrees F. Then, combine all dry ingredients in a large mixing bowl.
Next, add in the wet ingredients. Mix and then let the batter sit for 10 minutes to thicken.
Stir the batter once more, then pour it into a lined muffin pan. (I use silicone muffin liners.) This recipe makes 9-10 full sized muffins.
Bake the muffins for 20 minutes at 350 degrees. After baking, remove them from the oven and cool in the pan for ten minutes. Then, transfer them to a wire cooling rack and cool to room temperature.
Best Way to Eat Plantain Muffins
These muffins are great on their own - perfect for an on-the-go breakfast or snack.
They also taste good glazed or smothered with your favorite spread such as almond butter or jam.
I glazed these with a sugar-free icing made from powdered monk fruit sweetener, tapioca flour and almond milk.
How to Store Plantain Muffins
Since these muffins are moist and preservative free, I recommend storing them in the fridge. Keep them in an air-tight glass container up to one week in the fridge.
More Plantain Flour Recipes
For more easy, Paleo recipes using green plantain flour, take a look at these popular blog posts:
Enjoy!
Print
Cinnamon Apple Plantain Muffins (Paleo, Vegan)
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 37 minutes
- Yield: 9-10 muffins 1x
Description
Healthy, grain free Paleo muffins made with green plantain flour and sweetened with apple sauce. Moist, dense and easy to make!
Ingredients
- 1 cup plantain flour, spooned & leveled (128g)
- ½ cup tapioca flour (65g)
- ¼ cup ground flax, spooned & leveled (18g)*
- 1 tsp cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup unsweetened apple sauce
- ½ cup water
- 1 tsp vanilla
Instructions
- Preheat oven to 350 degrees F.
- In a large mixing bowl, combine all dry ingredients: plantain flour, tapioca flour, ground flax, cinnamon, baking powder, baking soda and salt.
- Mix in wet ingredients: apple sauce, water and vanilla.
- Let batter sit for 10 minutes to thicken.
- Stir batter a couple times after sitting, then scoop about ¼ cup batter per muffin into a lined muffin pan (recipe makes 9-10 full-sized muffins).
- Place in the oven and bake at 350 degrees for 20 minutes.
- Remove muffins from oven and let rest in pan for 10 minutes. Then, transfer to a wire cooling rack and cool to room temperature.
- Best stored in a sealed, air-tight container in the fridge.
Notes
*I use a coffee grinder to grind raw flax seed.
Keywords: muffins, plantain, no added sugar, Paleo, Vegan, nut free, allergy free, egg free
Leave a Reply