A Yummy Recipe For The Season!These can be made vegan and gluten free! Delish!!
Plantains are one of my favorite starches because they are so versatile. In their green state they have no sweetness, but as they ripen they become sweeter and sweeter. When they are black they can be used in desserts. When green, in savory dishes. I created this recipe based on multiple recipes I have tried in the past. The difference in my recipe is the use of flax seed to replace some of the eggs. I find that some of the plantain recipes I have used in the past taste too “eggy” for me and I enjoy them much better with the flax, which has a similar binding effect to the eggs. I also have used one green and one yellow plantain, which provides some additional sweetness without the use of added sweeteners. The combination of cinnamon and pear is very apropos for this time of the year, but you could easily swap the seasonings and fruit to fit your mood.
Cinnamon Spiced Pear Plantain Muffins ~ Makes 12 muffins
1 yellow plantain
1 green plantain
1 tablespoon whole flax seed, ground
3 tablespoon milk of choice (almond, coconut, cow’s, etc)
1⁄4 cup coconut oil, melted
2 teaspoons baking soda
Pinch of salt
1 teaspoon cinnamon
2 pears, chopped
Preheat oven to 350° F. Slice ends off plantains, and then cut into thirds. Make a slice vertically in the skin and peel plantains. Place in high power blender. Grind flax seed
and combine with milk. Let sit 5 minutes. Meanwhile, place the rest of the ingredients
into the blender except the pears. Add the flax seed. Blend until smooth, about 3-5
minutes. Fold in pears. Line muffin tin with paper liners. Fill each cup 3⁄4 full. Bake for
20-25 minutes. Enjoy after letting cool 10 minutes or freeze for a treat later.
Laura P Kraus MS, RDN