Chocolate Plantain Muffins

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 BrowniesCinnamon 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.


Chocolate Plantain Muffins


  • 1 large plantain (200-250 g peeled)
  • 1/2 cup unsweetened desiccated coconut
  • 1/4 cup raw sunflower seeds
  • 1/4 cup almond milk
  • 1/4 cup cocoa
  • pinch of Himalayan Pink Salt


  1. Preheat oven to 350 degrees F.
  2. Peel and slice the plantain, add to food processor along with coconut and sunflower seeds.
  3. Blend mixture, stopping to scrape the sides frequently, until batter is smooth in texture.
  4. Add almond milk, cocoa and salt.  Blend well until dough is consistent in texture.
  5. Place dough in muffin tins (6) and bake in the oven at 350 degrees for 20 minutes.

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?


One Comment on “Chocolate Plantain Muffins

  1. Pingback: Cinnamon Raisin Plantain Muffins – Real Food Rabbit

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