Moist Plantain Muffins
Moist and delicious plantain muffins. Easy to grab and go!
Equipment
- Oven
- Muffin tray
Ingredients
- 1 large plantain very ripe/ overripe
Dry Ingredients
- 1 cup plain flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cinnamon powder or nutmeg
- 1/8 tsp ginger powder/clove powder
- 1/4 tsp salt
Wet Ingredients
- 1 egg
- 1/2 cup brown sugar
- 1/4 cup oil
- 1/4 cup buttermilk
- 1 tsp vanilla extract
Instructions
- Step 1 Preheat oven to 170°C. Oil the muffin liners. Mash plantain; set aside. Whisk together flour,baking soda, baking powder, cinnamon, and salt in a bowl. Set aside.
- Step 2 In a large bowl, whisk the oil and sugar together. Add beaten egg; whisk till combined. Mix in the mashed plantain. Add the buttermilk and vanilla extract; whisk until combined. Stir in the dry mixture into the wet mixture gently until combined. Spoon the batter into the liners till 3/4 full.
- Step 3 Bake on the center rack for 18 minutes. Check on muffins at 15 minutes; when a toothpick inserted into the center comes out clean, they are cooked. Leave the muffins to cool for 5 minutes and then remove them from the pan and place on a cooling rack to finish cooling.
- These muffins are moist and delicious. Enjoy!
Notes
Plantain: Overripe plantain with black skin does the job best- it has a creamy juicy texture. If you don’t have overripe plantain but still desire this yummy recipe; freeze ripe plantain, then thaw it- when it thaws, it would have developed the creamy texture of an overripe plantain.
Buttermilk: I strongly advise you to use buttermilk- it enhances the moist texture in this plantain muffin recipe. If you don’t have buttermilk; you can make yours in less than 10 minutes. If using fresh milk- add a tablespoon of vinegar or lemon and leave at room temperature for 7-10 minutes till the milk curdles. If using milk powder; dissolve 3 tablespoons of milk powder in 1 cup of water, then add a tablespoon of vinegar or lemon and leave at room temperature for 7-10 minutes till the milk curdles.
Brown sugar: brown sugar gives the plantain muffins that beautiful rich brown colour. You can substitute with white sugar; it would taste as great but just have a lighter colour- try adding a spoon of honey/molasses/maple syrup to the white sugar if you want it darker.
