9 October 2013

Recipe: plantain and date muffins

Ever since Clint and I started eating paleo/primal we were always seeing plantain as an ingredient in many recipes. Not being familiar with what a plantain was, we eventually figured it out but realised because the recipes were mostly American we probably wouldn't be able to make them ourselves as we hadn't heard about them being available here in Australia.

So when I  saw plantain for sale at a fresh produce market literally a few hundred meters down the road from where we live (Jeffers Market in Maroochydore), I just had to grab some and try cooking with them!

Plantain are similar to banana. There are a few differences, such as...

* Not as sweet as banana, even when really ripe
* They are larger in size
* They can eaten green
* The flesh is a light orange colour
* Sugar content is lower and overall nutritional makeup is better (see nutritional breakdown here)

I made a few different things with the first lot I bought but my favourite creation so far has been the plantain and date muffins I made to take camping last weekend.

Typically plantain are meant to be used green, peeled, sliced and fried to make 'chips'. This time I decided to buy 2 ripened plantain and make muffins as you would with bananas.

They turned out terrific and made a great snack (even cold!) while camping.

Here's the recipe I made up...

Plantain & Date Muffins (makes about 16 small muffins)

2 tbsp baking powder (rice and gluten-free)
1 tbsp raw apple cider vinegar
2 ripe plantains
6 fresh medjool dates
4 tbsp coconut flour
3 large pastured eggs
1 tsp bicarb soda
pinch Himalayan salt
1/2 tsp cinnamon and nutmeg powder together
Dash pure vanilla
3 tbsp melted coconut oil

1. Preheat oven to 170 degrees
2. Place all ingredients into a food processor

Chuck all ingredients into a food processor

3. Mix for a few minutes until well combined. Use a spoon to scrape edges occasionally

Food processor making the job of mixing so much easier!

All ingredients are combined

4. Grease muffin trays with coconut oil
5. Spoon mixture into muffin trays

Ready for the oven

6. Bake in the oven for about 35-45min depending on your oven
7. Check muffins at about 30 min using a skewer pushed through the centre of one muffin. If it comes out clean the muffins are done. If not, continue to bake
8. When ready allow them to cool then serve

Moist, soft, fluffy, slightly sweet... YUM!

So very easy!

Note: if the muffins turn brown, that's fine, it's just the sugars colouring. However try not to let them burn!

Alternatives: replace dates with sultanas. Or use cacao nibs for a plantain choc chip effect!

Gluten/grain/dairy/nut/seed/refined sugar-free

I hope you enjoy this recipe! Please feel free to comment if you tried it, liked it, hated it or just have any questions or suggestions. 


My 5 grateful's today:
1. Successful kitchen creations
2. Camping with family on the long weekend
3. Being able to exercise
4. Kayaking and fishing at dawn with mist all over the water and seeing platypus swim by
5. My partner Clint

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