I love plantain muffins. They are like banana muffins, but better (IMO). Plantains are sweet enough that added sugar/sweetener is unnecessary and the plantains create a batter that is thick and holds together well (unlike bananas).
I almost always make chocolate plantain muffins. But the other day I was inspired to nix the chocolate and try something new; thus these Cinnamon Raisin Plantain Muffins were born. This recipe is simple, requires only 4 ingredients and is gluten-free, vegan and paleo!
This recipe makes 6 muffins.
*The muffins will be slightly undercooked in the middle when you remove them from the oven. Keeping them in the pan for a few extra minutes will help them continue to cook, but also retain their moisture. After cooling they should be moist, firm and dense.
These Cinnamon Raisin Plantain Muffins are extremely moist, dense and slightly sweet. If you prefer a sweeter version, you may make modifications to my recipe such as: adding more raisins, adding a tablespoon or two of maple syrup, or icing these muffins with something sweet. A spoonful of nut butter or a drizzle of maple syrup would work well as a muffin topping.