Pumpkin Plantain Muffins

I think it’s pretty well known that I love muffins and plantains.  Not only do I have quite a few muffin recipes on my blog, but a handful of them are made using plantains as the base.  I love baking with this starchy fruit because it holds the dough together nicely (allowing me to create recipes without eggs) and bakes into a dense, moist muffin…which is just what I like when it comes to baked goods.


Before you read any further, full disclaimer: if you do not like the taste of plantains, then these muffins aren’t for you.  Plantains definitely have a distinctive flavor…kinda like bananas do.  But this is a flavor I truly love and I love the way plantains allow me to create recipes with minimal, allergy-free ingredients since they form a binding dough that holds together so well!


These Pumpkin Plantain Muffins contain 7 simple ingredients and are free of: grains, gluten, dairy, eggs, nuts, soy and added sugar/sweeteners.  They are Paleo, Vegan and allergy friendly.


Pumpkin Plantain Muffins



  1. Preheat oven to 350 degrees F.
  2. Peel plantains and slice into about 1/2″ sections.
  3. Add all ingredients to food processor and blend well (stop to scrape the sides every so often).
  4. Pour batter into lined muffin pan (8 muffins).
  5. Optional: top muffins with extra pumpkin seeds and cinnamon.
  6. Bake muffins at 350 degrees for 13-15 minutes.
  7. Remove from oven and cool on drying rack.
  8. Store in fridge.

Recipe makes 8 muffins

*When I say “ripe plantains” I mean yellow with just a few brown/black spots but no green.



I suggest storing these muffins in the fridge, but they will last a couple days in your pantry in an air-tight container.


If you like these muffins, try some of my other Plantain Recipes: Chocolate Plantain Muffins, Chocolate Chip Plantain Brownies, Cinnamon Apple Plantain Muffins, Cinnamon Raisin Plantain Muffins, Mini Beet Muffins, Air Dried Plantain Chips.

Pumpkin Plantain Muffins.jpg



4 Comments on “Pumpkin Plantain Muffins

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