When I had bought plantains at the market a week ago or so, I had every intention of using them in a Rick Bayless recipe. I had just picked up his book, “Mexican Everyday” and I was excited to try Grilled Red Chile Steak with Sweet Plantains. Because of my husband’s allergy to onions, we typically don’t have a lot of options when it comes to Mexican cuisine, so I was looking forward to bringing Mexican into my kitchen, minus the onions. However my week was consumed with work, 3 doctor’s appointments, Life Group training, Life Group, and a long to do list for school. Needless to say, I didn’t have much time to cook and we ate out a lot. At the end of my very long and busy week, I ended up using my now very black plantains for an easy muffin recipe that made 12 large fluffy muffins. To top it all off, I spread Nutella on the warm plantain muffin and it was like a banana and chocolate treat! Add a cup of hot tea and you have heaven in a snack!
Enjoy!
Plantain Muffins with Nutella Spread
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 egg
- 3/4 cup whipping cream (milk can be substituted)
- 1/3 cup vegetable oil
- 2 very ripe plantains, smashed
Preheat oven to 400 degrees. Make sure your plantains are soft and ripe. Peel and thoroughly smash plantains in a small bowl. In a large bowl combine the flour, sugar, baking powder and salt. In a small bowl beat the egg, milk and oil. Pour into the dry ingredients and stir just until moistened. Fold in smashed plantains. Fill greased or paper-lined muffin cups 3/4 full and bake for 20-25 minutes. Makes one dozen muffins.
The muffins look great! Nutella is awesome, but it is also very high in calories – 1 Tbsp = 100 calories. Is the nutritional information for just the muffins?
Thanks! Yes, it is just for the muffins. They are just as good by themselves or with some peanut butter.