Plantain Corn Muffins Recipe -
Plantain Corn Muffins Recipe
  • READY IN 40 mins

Plantain Corn Muffins

Recipe by  

"This is a recipe I came up with when I needed to use the last two over-ripe plantains in my fruit bowl."

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Ingredients Edit and Save

Original recipe makes 16 muffins Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    40 mins


  1. Preheat an oven to 350 degrees F (175 degrees C). Grease 16 muffin cups or line with paper muffin liners.
  2. Stir the flour, sugar, cornmeal, baking powder, and salt together in a bowl. Whisk the milk, plantains, eggs, oil, and butter together in a separate bowl. Mix the flour mixture into the milk mixture until just combined; do not over mix. Allow the mixture sit at room temperature for 10 to 15 minutes. Pour into prepared muffin cups to about 2/3 full.
  3. Bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 18 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Dec 28, 2010

These are delicious! I modified it to be gluten-free using Bob's Red Mill all purpose GF flour and guar gum, but otherwise stuck to the recipe exactly. They are delicious as muffins, and I also tried just putting it in an 8x8 dish and baking it as cornbread - they still came out moist, sweet and flavorfull :) Yum!

Most Helpful Critical Review
Mar 21, 2011

These are great warm with butter. After one day the quality rapidly diminishes.

Feb 02, 2010

These are wonderful!!!!!! I modified the recipe to make it gluten-free and mashed the bananas in the Cuisinart (they are harder than a regular banana). They are moist and just the right amount of sweetness. Thank you

Jul 14, 2011

Thanks for sharing such a creative recipe. I love plantains and corn muffins, genius idea. I made these without eggs and use 1/3 cup drained crushed pineapple & 2 cups mashed (almost black ripe) plantains. If you use soy milk and earth balance this would be a vegan muffin.

Dec 14, 2010

It's more like 4.5 stars. I liked the flavour and being Jamaican I tried it with ripe bananas and also made panckaes just super:)

Aug 09, 2010

Delicious! Try them with butter! In fact, add a little more butter when you're making them.

Jan 13, 2011

who knew? loved them! made them in advance, froze them and took them on a camping trip. served w/ chili. would have made a great breakfast muffin as well. plantain taste is mild and perfect. super moist as well...and they still hold together nicely!

Oct 11, 2010

These were very tasty but a bit on the sweet side for my taste. I will cut back on the sugar next time. Thank you for adding yet another fantastic way to use plantains. In a Cuban/French/American household, you can imagine how many different ways we use them already.


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  • Calories
  • 179 kcal
  • 9%
  • Carbohydrates
  • 24.6 g
  • 8%
  • Cholesterol
  • 30 mg
  • 10%
  • Fat
  • 7.9 g
  • 12%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 167 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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