Plantain Corn Muffins16 Reviews
- Prep: 15 min
- Cook: 15 min
- Ready In: 40 min
“This is a recipe I came up with when I needed to use the last two over-ripe plantains in my fruit bowl.” - by Pixelsicle
Original recipe yields 16 muffins
- Preheat an oven to 350 degrees F (175 degrees C). Grease 16 muffin cups or line with paper muffin liners.
- Stir the flour, sugar, cornmeal, baking powder, and salt together in a bowl. Whisk the milk, plantains, eggs, oil, and butter together in a separate bowl. Mix the flour mixture into the milk mixture until just combined; do not over mix. Allow the mixture sit at room temperature for 10 to 15 minutes. Pour into prepared muffin cups to about 2/3 full.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 18 minutes.
Amount Per Serving (16 total)
- 179 cal
- 7.9 g
- 24.6 g
Based on a 2,000 calorie diet
Reviews (16)Rate This Recipe
"These are delicious! I modified it to be gluten-free using Bob's Red Mill all purpose GF flour and guar gum, but otherwise stuck to the recipe exactly. They are delicious as muffins, and I also trie..." See mored just putting it in an 8x8 dish and baking it as cornbread - they still came out moist, sweet and flavorfull :) Yum!"
"These are wonderful!!!!!! I modified the recipe to make it gluten-free and mashed the bananas in the Cuisinart (they are harder than a regular banana). They are moist and just the right amount of swee..." See moretness. Thank you"
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