I do a lot of baking with plantains. I like using them in muffins and breads like these Pumpkin Plantain Muffins. As well as, brownies and Vegan desserts. I love baking with this starchy fruit because it holds the dough together nicely (allowing me to create recipes without eggs) and bakes into a dense, moist treat. Which, is just what I like when it comes to baked goods.
However, I don’t share a lot of these plantain recipes. Mainly because I don’t think that they are “good enough” to publish on my blog. They don’t usually come out looking pretty (the batter doesn’t tend to rise) and plantains have a distinctive flavor…kinda like bananas do. They have a flavor and texture that I love in baked goods, but that isn’t for everyone.
But, I’ve decided to share these Pumpkin Plantain Muffins with you all today. The recipe is so simple and I quite enjoy the flavor profile. (Hopefully someone else will too!) These Pumpkin Plantain Muffins contain 7 ingredients and are free of: grains, gluten, dairy, eggs, nuts, soy and added sugar/sweeteners. Additionally, they are Paleo, Vegan and allergy friendly.
What are the Ingredients in Pumpkin Plantain Muffins?
These allergy friendly plantain muffins are made with just 7 simple ingredients:
I used ripe plantains for these muffins. Ripe, meaning yellow with a few black spots on them. I do not suggest substituting with green plantains because the texture won’t turn out right.
Sunflower Seed Butter
For substitutions, if you don’t want to use sunflower seed spread then any nut or seed butter should work in it’s place. But in my opinion, this particular seed butter produces the best muffins flavor.
How to Make Plantain Muffins
You will need a food processor or high powered blender to make these muffins. Technically, you could mash the plantains by hand. But, they’re not nearly as easy to mash as bananas.
First, preheat your oven to 350 degrees F.
Next, peel and slice the plantains. For how I peel plantains visit THIS post.
Add all ingredients to the food processor/blender and blend until batter is smooth.
Then, pour the batter into a lined muffins pan and bake at 350 degrees for 13-15 minutes. Note, the muffins may seem slightly under-cooked when you take them out. This is okay – they will set further.
Lastly, remove the muffins from the pan and muffins liners (if you’re using silicone liners) and cool to room temperature.
I suggest storing these muffins in the fridge, but they will last a couple days in your pantry in an air-tight container.
If you’re looking for more plantain recipes, here are a few reader favorites:
Easy and healthy Pumpkin Plantain Muffins made with ripe plantains, pumpkin and sunflower seed spread.
- Preheat oven to 350 degrees F.
- Peel plantains and slice into about 1/2″ sections.
- Add all ingredients to food processor and blend well (stop to scrape the sides every so often).
- Pour batter into lined muffin pan (8 muffins).
- Optional: top muffins with extra pumpkin seeds and cinnamon.
- Bake muffins at 350 degrees for 13-15 minutes.
- Remove from oven and cool on cooling rack.
- Store in fridge.
*ripe plantains meaning: yellow with just a few brown/black spots but no green.
Keywords: muffins, plantain, no added sugar, paleo, vegan, allergy free, snack