We dedicate this plantain muffin recipe to all the banana muffin lovers out there! It is a Fun and delicious spin that uses ripe plantains, a staple ingredient on the Caribbean islands.
And we made it vegan and sugar free to provide you with a healthier treatment. Let us show you how it’s done!
We made these muffins without eggs, butter, milk, or white sugar.
Instead, we used ripe plantains instead of eggs for binding and structure, maple syrup for sweetness instead of sugar, and some vegetable oil instead of butter. Plus cinnamon and chocolate chips for extra yummy.
Compared to classic banana muffins, these ones with plantains have something extra subtle banana flourmaking the other ingredients shine.
Cinnamon adds spicy notes while dark chocolate provides a bittersweet, indulgent finish. We absolutely loved it!
Using plantains not only balances the final flavor of these muffins, but also helps add structure to the eggless batter.
Plantains, also known as plantains or green bananas, are tropical fruits rich in starch. Starches are great for binding and supporting ingredients and make an excellent vegan egg substitute.
Green plantains have the highest amount of starch, which is gradually broken down into simple sugars as the fruit ripens.
That’s why overripe plantains taste a lot sweeter, perfect for baking.
Still, ripe plantains are still relatively high in starch, more than ripe bananas, about three times as much. So a muffin batter made from plantains will hold up much better than one made from bananas.
We were so impressed with the results that we decided to make plantain banana bread and plantain waffles too!
So head to your local Caribbean grocery store, grab some ripe plantains and give this plantain muffin recipe a try. We are sure you will love it!