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!
*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.
This recipe makes 6 muffins.
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.