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Pumpkin Plantain Muffins

  • Author: Katie
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 8-9 muffins 1x


Easy and healthy Pumpkin Plantain Muffins made with green plantain flour and pumpkin puree and sweetened with banana.


  • 1 extra large ripe banana (120g peeled)
  • 1/2 cup pumpkin puree
  • 1/2 cup water (or nut milk)
  • 1 tsp vanilla extract
  • 1 cup green plantain flour, spooned & leveled (133g)
  • 1/4 cup ground flax (24g)
  • 1 tsp cinnamon
  • 3/4 tsp baking soda
  • 1/2 tsp pumpkin pie spice
  • 1/4 tsp salt


  1. Preheat your oven to 350 degrees F.
  2. Peel the banana and mash in a large mixing bowl.  Add in the remaining ingredients and mix using a spatula - the batter is quite thick.
  3. Let the batter sit for 5 minutes, then scoop it into a silicone lined muffin pan.  Each muffin is about 1/4 cup of batter, making 8-9 muffins.
  4. Place the muffins in the oven and bake at 350 degrees for 25-30 minutes.  If you like your muffins slightly under-baked (as shown in these photos), then I recommend 25 minutes.
  5. Remove the muffins from the oven and let them cool in the pan for 10 minutes.  Then, transfer them to a wire cooling rack.
  6. Best stored in the fridge up to one week.

Keywords: muffins, plantain, no added sugar, paleo, vegan, allergy free, snack