Cinnamon Apple Plantain Muffins

My Cinnamon Raisin Plantain Muffins were quite the hit.  So, with that in mind (not to mention my own love for plantain muffins) I created another plantain recipe to share.  This one, like the last, is easy to make and requires a short list of ingredients.  These Cinnamon Apple Plantain Muffins are gluten free, grain free, vegan and Paleo.

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Cinnamon Apple Plantain Muffins

Ingredients

  • 1 large Fuji apple (about 230 g cored)
  • 1 large ripe plantain (180-200 g peeled)
  • 1/4 Cup coconut butter* (softened)
  • 1/4 Cup arrowroot starch
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • pinch of salt (optional)

Instructions

  1. Preheat oven to 350 degrees F.
  2. Peel and slice plantain into about 1 inch pieces.
  3. Remove the apple core and cut apple into large chunks (keep skin).
  4. Add sliced plantain, apple chunks and coconut butter to food processor.  Blend well.
  5. Once mixture is smooth, add arrowroot starch, cinnamon, nutmeg and salt.  Blend well.
  6. Place mixture in lined muffin pan (recipe makes 8 muffins).
  7. Bake at 350 degrees for 30-35 minutes (on top rack of oven).
  8. Remove muffins from oven and let cool for 10 minutes in pan.
  9. After 10 minutes, take muffin out of pan and complete cooling on wire drying rack.
  10. Store in fridge.

Recipe makes 8 muffins.

*For the coconut butter, I linked to the brand I recommend, but for this recipe I made my own.  Making coconut butter is really easy – all you need is a food processor and a few cups of unsweetened shredded or flaked coconut.  You simply blend the coconut (stopping to scrape the sides every so often) until it becomes smooth and liquid-like.  When warm, the coconut butter will be liquid.  It remains soft, but solid at room temperature and hardens in the cold.  I also have a recipe for Roasted Coconut Butter, which is absolutely fantastic!

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These muffins are extremely moist, so I suggest storing them in the fridge.  I typically let my muffins cool on a drying rack overnight so that more moisture escapes and then put them in the fridge in the morning.  This recipe makes 8 muffins.

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These Cinnamon Apple Plantain Muffins taste great on their own, but toppings are always fun; especially if you want a more decadent treat.  I added a drizzle of kefir and sprinkled bee pollen and cinnamon on my muffins.  Nut butter, honey, maple syrup, jam, jelly, butter, cream cheese…any of these would pair well with these muffins.

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I chose to drizzle these muffins with my favorite kefir (Redwood Hill Farm Traditional Plain Kefir) because I am working on adding more fermented foods to my diet to improve my gut health.  I like this particular flavor/brand because it contains full fat goat milk, has a fairly low sugar content, and doesn’t contain any artificial ingredients/preservatives.  This company values the well-being of their animals and has high quality and sustainable business practices.

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Be sure to tag me in your Instagram photos if you make these (or any of my recipes).  I love seeing others enjoy my recipes 🙂

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Have you tried baking with plantains yet?  What is your favorite way to eat plantains?

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3 Comments on “Cinnamon Apple Plantain Muffins

  1. Pingback: Chocolate Plantain Muffins

  2. Pingback: Chocolate Plantain Muffins – Real Food Rabbit

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