Plantain Muffins

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Nutritional Info
  • Servings Per Recipe: 64
  • Amount Per Serving
  • Calories: 88.6
  • Total Fat: 1.9 g
  • Cholesterol: 5.8 mg
  • Sodium: 77.3 mg
  • Total Carbs: 17.1 g
  • Dietary Fiber: 0.4 g
  • Protein: 1.1 g

View full nutritional breakdown of Plantain Muffins calories by ingredient


Introduction

I used this recipe to bake banana bread (makes 2 loaves) and then when we moved to Central America I started using plantains. My husband prefers the plantain to the bananas. I used this recipe to bake banana bread (makes 2 loaves) and then when we moved to Central America I started using plantains. My husband prefers the plantain to the bananas.
Number of Servings: 64

Ingredients

    Egg, fresh, 2 large
    egg white, fresh, 2 large
    Plantains, 2 cup, mashed
    *Canola Oil, 1/2 cup
    Applesauce, sweetened, 1/2 cup
    Vanilla extract, imitation, alcohol, 1 tbsp
    Water, tap, 2/3 cup
    *Flour, white, 3.5 cup
    Granulated Sugar, 3 cup
    Salt, .5 tsp
    Baking Soda, 2 tsp
    Baking Powder, 2 tsp
    Cinnamon, ground, 1 tbsp

Tips

To make this recipe even more less caloric substitute half the sugar for Splenda.


Directions

I use my blender to mix the liquid ingredients together. That includes the 2 cups of plantains. Then I mix the dry ingredients together. I pour the liquid ingredients into the dry and mix well. Pour or dip out enough of the mixture to fill the cupcake lined muffin tins 3/4 full.

Serving Size: Makes 64 muffins

Number of Servings: 64

Recipe submitted by SparkPeople user JOYBOB47.