"This is a recipe I came up with when I needed to use the last two over-ripe plantains in my fruit bowl." — Pixelsicle
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1 1/2 cups
mashed, ripe plantains
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!
These are great warm with butter. After one day the quality rapidly diminishes.
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
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. super moist as well...and they still hold together nicely!
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.
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
* Percent Daily Values are based on a 2,000 calorie diet.
Plantain Corn Muffins
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 71
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