Description
These healthy plantain bread rolls are soft and tender, with a sweet, butter flavor. They're easy to make, plus paleo and vegan friendly.
Ingredients
Scale
- 1/2 cup plantain flour (66g)
- 3/4 cup tapioca starch (90g)
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsweetened yogurt (I used coconut yogurt)
- 2 Tbsp avocado oil (or olive oil)
- 1 Tbsp maple syrup (optional for flavor)
Instructions
- Preheat your oven to 375 degrees F. Generously grease 6 slots of a muffin tin.
- In a large mixing bowl, combine the plantain flour tapioca starch, baking powder and salt.
- Mix in the yogurt, oil and maple syrup.
- Separate the dough into 6 equal pieces and roll into balls. If the dough is too sticky, dust with more tapioca starch.
- Place the rolls in your greased muffin tin.
- Bake at 375 degrees for 15 minutes.
- After baking, let the rolls cool for a few minutes in the muffin tin, then transfer them to a serving dish. You can place them in a cloth towel to keep warm.