Why You’ll Love This Recipe
These Plantain Almond Flour Muffins are a deliciously unique treat that’s both naturally sweet and gluten-free. The ripe plantains bring a subtle sweetness and a soft texture, while almond flour gives them a rich, nutty flavor. Sweetened with maple syrup and enhanced with vanilla extract, these muffins are light, satisfying, and perfectly balanced. The addition of dark chocolate chips elevates the flavor, making them a perfect snack or breakfast option that’s both healthy and indulgent.
Ingredients
- 2 ripe plantains, mashed
- 1 cup almond flour
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/2 cup dark chocolate chips
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- In a large bowl, mash the ripe plantains until smooth. They should be soft and almost paste-like.
- Add the almond flour, melted coconut oil, maple syrup, baking powder, and vanilla extract to the mashed plantains. Mix well until everything is fully incorporated.
- Gently fold in the dark chocolate chips, ensuring they’re evenly distributed throughout the batter.
- Spoon the batter into the muffin tin, filling each muffin cup about 2/3 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
- Serve and enjoy!
Servings and Timing
- Servings: This recipe yields about 8-10 muffins.
- Prep Time: 10 minutes
- Bake Time: 18-22 minutes
- Total Time: 30 minutes
Variations
- Nutty Addition: Add 1/4 cup of chopped nuts like walnuts, almonds, or pecans for extra texture and a boost of healthy fats.
- Cinnamon Spice: Add 1/2 teaspoon of cinnamon or nutmeg to the batter for a warm, spiced flavor.
- Banana Version: Swap the plantains for ripe bananas for a slightly different taste and texture.
- Sugar-Free: Use stevia or monk fruit sweetener instead of maple syrup for a lower-sugar option (adjust to taste).
Storage/Reheating
- Storage: Store the muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- Freezing: These muffins freeze well. Wrap them individually in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw at room temperature or heat in the microwave for a warm snack.
- Reheating: If you prefer warm muffins, microwave them for about 10-15 seconds or warm them in the oven at 300°F (150°C) for 5-7 minutes.
FAQs
Can I use green plantains instead of ripe ones?
Ripe plantains work best for these muffins because they are naturally sweeter and softer. Green plantains are starchy and may not provide the same texture or flavor, but they can be used if you prefer a more neutral taste.
Can I substitute almond flour with another flour?
Yes, you can substitute almond flour with coconut flour or gluten-free all-purpose flour. Keep in mind that coconut flour is more absorbent, so you may need to adjust the quantity (use less coconut flour and possibly add more liquid).
Can I make these muffins without maple syrup?
Yes, you can substitute maple syrup with honey, agave nectar, or a liquid sweetener of your choice. Adjust the sweetness according to your preference.
How do I know when the muffins are done?
The muffins are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the toothpick has wet batter on it, bake for an additional 2-3 minutes.
Can I add other flavorings to the muffins?
Yes! You can add spices like cinnamon, cardamom, or ginger to the batter for additional flavor. You can also add shredded coconut or even dried fruit for extra texture.
Are these muffins gluten-free?
Yes, these muffins are naturally gluten-free because they are made with almond flour instead of wheat flour.
Can I use chocolate chips that aren’t dairy-free?
Yes, if you’re not following a dairy-free diet, you can use regular chocolate chips instead of dark chocolate chips.
Can I make these muffins into mini muffins?
Yes! If you prefer mini muffins, simply reduce the baking time to 10-15 minutes. Check for doneness by inserting a toothpick.
Can I use coconut sugar instead of maple syrup?
Yes, coconut sugar is a great alternative to maple syrup. Use 1/4 cup of coconut sugar and adjust the moisture as needed since coconut sugar is drier than liquid sweeteners.
Can I freeze these muffins for longer storage?
Yes, these muffins freeze well. Store them in an airtight container or freezer-safe bag for up to 2 months.
Conclusion
These Plantain Almond Flour Muffins are a tasty and wholesome snack or breakfast that’s both nourishing and indulgent. With naturally sweet plantains, rich almond flour, and a touch of dark chocolate, these muffins are sure to satisfy your cravings. They’re a great option for anyone looking for a gluten-free treat that’s simple to make and full of flavor. Whether you enjoy them fresh out of the oven or as part of your meal prep, they’re sure to become a new favorite!
Print
Plantain Chocolate Chip Muffins
- Total Time: 30 minutes
- Yield: 8 servings
- Diet: Gluten Free
Description
These Plantain Almond Flour Muffins are a delicious gluten-free treat made with naturally sweet plantains and rich almond flour. Sweetened with maple syrup and enhanced with dark chocolate chips, they are the perfect balance of indulgence and nutrition. Whether for breakfast or a snack, these muffins are light, satisfying, and easy to make. A perfect way to enjoy a healthy, gluten-free muffin with a touch of sweetness!
Ingredients
2 ripe plantains, mashed
1 cup almond flour
1/4 cup coconut oil, melted
1/4 cup maple syrup
1 teaspoon baking powder
1/2 teaspoon vanilla extract
1/2 cup dark chocolate chips
Instructions
-
Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
-
In a large bowl, mash the ripe plantains until smooth.
-
Add almond flour, melted coconut oil, maple syrup, baking powder, and vanilla extract. Mix well until fully incorporated.
-
Gently fold in the dark chocolate chips, ensuring they’re evenly distributed.
-
Spoon the batter into the muffin tin, filling each muffin cup about 2/3 full.
-
Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
-
Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
-
Serve and enjoy!
Notes
Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
Freezing: Freeze muffins individually wrapped for up to 2 months. Thaw at room temperature or reheat in the microwave.
Sweetener Options: Use honey or agave nectar instead of maple syrup if preferred.
Non-Dairy Option: If not dairy-free, feel free to use regular chocolate chips instead of dark chocolate chips.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
