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.
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.