We dedicate this plantain muffin recipe to all banana muffins lovers out there! It's a fun and tasty spin that uses ripe plantains, a staple ingredient in Caribbean islands. And we made it vegan and sugar-free to give you a healthier treat. Let us show you how to do it!
We made these muffins without eggs, butter, milk, and white sugar. Instead, we used ripe plantains instead of eggs for binding and structure, maple syrup for sweetness instead of sugar, and a little vegetable oil instead of butter. Plus cinnamon and chocolate chips for extra yum.
Compared to classic banana muffins, these made with plantain have a more subtle banana flour, making the other ingredients shine. Cinnamon adds spicy notes, while dark chocolate gives a bittersweet, indulgent finish. We absolutely loved it!
Using plantains not only balances the final flavour of these muffins but also helps give the eggless batter structure. Plantains, also known as cooking bananas or green bananas, are tropical fruits rich in starches. Starches are great for binding the ingredients and give support, making an excellent vegan egg replacement.
Green plantains have the highest amount of starches, which get gradually broken down into simple sugars as the fruit ripens. That's why over-ripe plantains taste much sweeter, perfect for baking. Yet, ripe plantains are still relatively high in starches, more than ripe bananas, about three times more. So, a muffin batter made with plantains will hold much better than one made with bananas.
We were so impressed with the results that we decided to bake banana bread with plantains too! And it came out just as good. So, head to your local Caribbean food store, grab a few ripe plantains and give this plantain muffin recipe a go. We're sure you'll love it!