Cinnamon Raisin Plantain Muffins

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).

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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!

Cinnamon Raisin Plantain Muffins

Ingredients

  • 2 ripe plantains (about 300 g peeled)
  • 1/4 cup raisins
  • 1/4 cup tapioca flour
  • 1 Tbsp cinnamon
  • pinch of salt (optional)

Instructions

  1. Preheat oven to 350 degree F.
  2. Peel plantains and cut into 1″ long pieces.
  3. Add plantain pieces and raisins to food processor.  Blend until mixture is pudding-like.
  4. Add cinnamon, tapioca flour and salt to mixture and blend well.
  5. Pour batter into muffin tins and bake at 350 degrees F for 10 minutes.
  6. Let muffins cool in pan for about 15 minutes*, then remove and let cool on drying rack.

*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.

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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.

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8 Comments on “Cinnamon Raisin Plantain Muffins

  1. OMG yum!!! I love plantains! I’ve never actually cooked with them, I’m really nervous to! This is such a great idea!

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    • They are so easy to cook with! I haven’t done a whole lot of experimenting, but plantain muffins are a favorite of mine…especially since they hold together so well on their own 🙂

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  2. Pingback: Cinnamon Apple Plantain Muffins

  3. can I sub the tapioca flour? I reaally want to make these first thing in the morning 😀

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    • You can probably substitute arrowroot flour for tapioca, but I don’t know that any other gluten free flour would work well. Tapioca/arrowroot flours give the muffins a specific texture that is important for making them turn out right.

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  4. Pingback: Chocolate Plantain Muffins

  5. Pingback: Chocolate Plantain Muffins – Real Food Rabbit

  6. Pingback: Cinnamon Apple Plantain Muffins – Real Food Rabbit

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