Rating: 4.32 stars
38 Ratings
  • 5 star values: 21
  • 4 star values: 11
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1

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

Recipe Summary test

prep:
15 mins
cook:
15 mins
additional:
10 mins
total:
40 mins
Servings:
16
Yield:
16 muffins
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C). Grease 16 muffin cups or line with paper muffin liners.

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  • 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.

Nutrition Facts

179 calories; protein 3g; carbohydrates 24.6g; fat 7.9g; cholesterol 30.2mg; sodium 166.9mg. Full Nutrition
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Reviews (39)

Most helpful positive review

Rating: 5 stars
12/28/2010
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! Read More
(22)

Most helpful critical review

Rating: 3 stars
03/21/2011
These are great warm with butter. After one day the quality rapidly diminishes. Read More
(5)
38 Ratings
  • 5 star values: 21
  • 4 star values: 11
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
12/28/2010
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! Read More
(22)
Rating: 5 stars
02/02/2010
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 Read More
(15)
Rating: 5 stars
08/09/2010
Delicious! Try them with butter! In fact add a little more butter when you're making them. Read More
(9)
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Rating: 4 stars
07/14/2011
Thanks for sharing such a creative recipe. I love plantains and corn muffins genius idea. I made these without eggs and use 1/3 cup drained crushed pineapple & 2 cups mashed (almost black ripe) plantains. If you use soy milk and earth balance this would be a vegan muffin. Read More
(8)
Rating: 4 stars
01/13/2011
who knew? loved them! made them in advance froze them and took them on a camping trip. served w/ chili. would have made a great breakfast muffin as well. plantain taste is mild and perfect. super moist as well...and they still hold together nicely! Read More
(8)
Rating: 4 stars
12/14/2010
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:) Read More
(8)
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Rating: 4 stars
10/11/2010
These were very tasty but a bit on the sweet side for my taste. I will cut back on the sugar next time. Thank you for adding yet another fantastic way to use plantains. In a Cuban/French/American household you can imagine how many different ways we use them already. Read More
(6)
Rating: 5 stars
02/22/2010
What a great invention! Ripe plantains are BLACK by the way. No need for cuisinnart mixing. They also are wonderful for amarillos (fried in a little oil). Serve with pork Read More
(6)
Rating: 5 stars
02/11/2012
I purchased plantains by accident. What to do with them.....If found this recipe. Apprehensive since I am not a corn bread fan. It is a MAGNIFICENT recipe!!! Tonight the third time I am making them......Thank you! Read More
(5)
Rating: 3 stars
03/21/2011
These are great warm with butter. After one day the quality rapidly diminishes. Read More
(5)