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Plantain Cornmeal Muffins

Plantain Cornmeal Muffins The plantains in these muffins add heartiness and make the muffins moist and flavorful. They keep the muffins from being too gritty or crumbly. Nice change!

Makes 8-12 muffins.

Ingredients:

  • 1 plantain
  • 1 egg
  • 2/3 c coconut nectar* or coconut milk
  • 1-8.5 oz box corn muffin mix

Directions:

  1. Wash the plantain and, leaving the peel on, cut into 6-8 pieces. Place in pressure cooker in a single layer. Add 1.5 cups water and bring to full pressure. Lower temperature and pressure-cook 6 minutes. Cool pressure cooker under cold water, remove plantain pieces and strip off peels.
  2. Preheat oven to 375 degrees F. In food processor, place egg, coconut nectar, and plantain pieces. Process until smooth and creamy. In a bowl, combine creamy mixture and corn muffin mix. Stir by hand until barely blended. (Do not over-mix.) Drop batter into buttered or paper-lined muffin cups. Fill nearly to the top. Bake 25 minutes or until golden brown. *Coconut nectar can be found in the fruit juice section of your health food aisle. It is a blend of various fruit juices and coconut milk.

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