Muffins

Great for a quick or on-the-go breakfast or snack, these muffins are both tasty and healthy.

I have fallen in love with silicone muffin cups. They make it easy to remove these muffins and they clean quickly and easily when turned inside-out.

Muffins

PREP TIME: 5 minutes

COOK TIME: 30 mins

MAKES: 12 muffins

INGREDIENTS	DIRECTIONS
2 large green plantains	1. Preheat the oven to 350 degrees Fahrenheit. If your coconut oil is solid, place it in a glass dish and set in the oven as it warms to melt it. Grease the muffin pan or line with silicone liners. (I do not recommend paper liners as they stick badly to them.)
5 large eggs	2. Peel the plantains and place in a blender with the eggs, coconut oil, syrup, and salt.
1 tsp pure vanilla extract, no sugar added	3. Blend 1-2 minutes, until completely smooth. Pour into a mixing bowl.
1/3 cup coconut oil, melted	4. Add the flour, baking soda, and cinnamon and mix until thoroughly combined. Fold in desired add-ins. If using coconut flour, it is recommended to let the batter sit 5 minutes before cooking.
1/4 cup maple syrup	5. Spoon batter into the prepared muffin pan, filling the cups about three-quarters full. Bake for 25-30 minutes until a toothpick comes out clean.
1/2 tsp sea salt	6. Store in an airtight container on the counter for up to 3 days, in the refrigerator for up to a week, or the freezer for up to 6 months.
1/3 cup cassava flour, can substitute with 1/2 cup coconut flour
1/2 tsp baking soda
1/2 tsp cinnamon
Optional add-ins - blueberries, toasted walnuts or pecans, dark chocolate chips

If you use yellow plantains, increase the cassava flour to 2/3 cup or the coconut flour to 3/4 cups. If using coconut flour, it works best if you start with a smaller amount, stir it in, let the batter sit for five minutes, then add more flour as needed for the desired consistency. It should have a pudding-like consistency before pouring into the muffin cups.

Recipe adapted from Paleo Principles by Sarah Ballantyne (2017).