Plantain Corn Muffins

Plantain Corn Muffins

20 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    40 m
Recipe by  Pixelsicle

“This is a recipe I came up with when I needed to use the last two over-ripe plantains in my fruit bowl.”

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Adjust Servings

Original recipe yields 16 muffins



  1. Preheat an oven to 350 degrees F (175 degrees C). Grease 16 muffin cups or line with paper muffin liners.
  2. 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.
  3. Bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 18 minutes.

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Reviews (20)

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 tried 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 sweetness. Thank you



It's more like 4.5 stars. I liked the flavour and being Jamaican I tried it with ripe bananas and also made panckaes just super:)

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Amount Per Serving (16 total)

  • Calories
  • 179 cal
  • 9%
  • Fat
  • 7.9 g
  • 12%
  • Carbs
  • 24.6 g
  • 8%
  • Protein
  • 3 g
  • 6%
  • Cholesterol
  • 33 mg
  • 11%
  • Sodium
  • 167 mg
  • 7%

Based on a 2,000 calorie diet



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Best Ever Corn Muffins


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Mini Southwestern Corn Pup Muffins with Fiesta Dipping Sauce