Plantain Corn Muffins

Plantain Corn Muffins

21
Pixelsicle 3

"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

40 m servings 179 cals
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Original recipe yields 16 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

21
  1. 31 Ratings

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Most helpful positive review

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 als...

Most helpful critical review

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

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 als...

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 o...

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 rip...

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:)

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

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...

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

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/Ameri...

What a great invention! Ripe plantains are BLACK, by the way. No need for cuisinnart mixing. They also are wonderful for amarillos (fried in a little oil). Serve with pork