Reviewed: Apr. 9, 2012

I tried this using a bunch of substitution, instead of the sugar i used splenda, i used olive oil instead of corn oil and used the silk milk instead of regular milk. Everyone enjoyed it and asked for seconds. It was awesome and healthy. Even the kids enjoyed it.

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Reviewer:

Kaidy

Cooking Level: Expert

Reviewed: Feb. 11, 2012

I purchased plantains by accident. What to do with them.....If found this recipe. Apprehensive since I am not a corn bread fan. It is a MAGNIFICENT recipe!!! Tonight the third time I am making them......Thank you!

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Reviewer:

Jenine

Cooking Level: Expert

Home Town: Belmar, New Jersey, USA

Living In: Ocean Grove, New Jersey, USA

Reviewed: Feb. 8, 2012

Instead of making muffins, I put it in an 8X8 pan. I also used buttermilk instead of milk. It took a little longer to bake, but so worth it! This was so good. The whole family enjoyed it. I also think adding some spice to it would be good too. Will make again.

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Reviewer:

twinschnauzers

Reviewed: Aug. 10, 2011

Thanks for a great recipe. Very moist, but it took me almost 30 mins to lightly brown and cook it all the way. Great mix between a corn bread and cake. My kids and I enjoyed this for breakfast! I think the texture Of this muffin would render nicely with spicy savory ingredients like corn-bacon-jalapeño! Great

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Reviewer:

foodgood

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Reviewed: 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.

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Reviewer:

Ada

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Jun. 18, 2011

These were great! Just served them for brunch and they went over very well.

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Reviewed: Mar. 20, 2011

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

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Reviewer:

leproconna2326

Cooking Level: Intermediate

Reviewed: Jan. 7, 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!

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Reviewer:

Little Eggs

Living In: Mukwonago, Wisconsin, USA

Reviewed: Dec. 22, 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!

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