I have to admit, the first time I tried a plantain it was terrible. I sliced it up, baked it in my toaster oven, then added a bit of honey and cinnamon but it was awful. I just could not eat it! Well, I have learned a lot since then. Through lots of experimentation, I have found how to cook and bake plantains in a way that I actually enjoy! In fact, I have many plantain recipes on my blog (Chocolate Chip Plantain Brownies, Cinnamon Raisin Plantain Muffins, Cinnamon Apple Plantain Muffins, Protein Plantain Brownies) and this is a revised version of an old chocolate plantain recipe that I created.
These muffins are very dense, but moist and oddly addictive. (Can you tell I like dense, moist baked goods? I swear, all my recipes have that quality!) This recipe does not call for any sugar and/or sweetener, but you may definitely add some if that’s what you prefer. A couple tablespoons of maple syrup or a few dates would go quite nicely with this recipe.
Note: If you are adding a sugar/sweetener, then I suggest adding it during the 4th step. However, if you choose to sweeten these muffins with dates then I suggest adding them in step 2.
I topped these Chocolate Plantain Muffins with organic peanut butter, coconut and sunflower seeds, but enjoy eating them plain as well. As you can probably tell from the photos, these muffins do not rise; they have more of a moist brownie texture (which is what I love about them as mentioned earlier). I suggest storing them in the fridge.
Have you ever baked with plantains?