What if I told you that you could give your kids two vegetables at once and they wouldnt. even. notice.
With these MAGICAL muffins, now you can! (I sorta sound like an infomercial)
Oh, you didn’t know you could bake with plantains? Well, let me tell you – they are delicious AND nutritious. It’s a twist on my Spinach Zuccini + Banana muffins – which are also great. Plantains are a good source of fiber, are high in antioxidants and has a good source of vitamin B6 – amongst many other things,
Did I mention they are delicious? If you love bananas (like me) They are even better! Not to mention they are popular in Colombia where my mom’s family is from, so I like to represent! 😀
I truly had a hard time naming these – because they have spinach in them – but they are not SUPER green that you could really notice. The truth is, I thought they would be more green! Oh well, at least I snuck more veggies in my dessert!
You could actually totally eat these for breakfast – just maybe limit the chocolate chips. Or not.
go crazy. I won’t judge.
cause there’s veggies!!! ha.
As always, if you have questions, please DM me on social media or reach out via email. Tag me on social if you make these – I wanna see! 🙂
Plantain + Chocolate Muffins
- 3 overripe plantains (just specked with brown spots works too!)
- 1 1/2 cup spinach, blanched and water squeezed out
- 1 1/2 C all-purpose flour
- 1/2 cup coconut oil
- 1/2 C pure maple syrup
- 1 flax egg, (1 Tablespoon ground flax seed, 2.5 Tablespoon water, mixed and allowed to sit and thicken) or 1 egg
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon allspice
- ¼ teaspoon nutmeg
- 1/2 tsp salt
- ½ cup semi-sweet chocolate chips (reserve some for on top)
- Preheat oven to 350 degrees F. With FRESH SPINACH: blanch spinach in a little bit of water (approx 2 cups) and cooking until bright green. Shock under cold water and squeeze excess water out. If using FROZEN, squeeze excess water and just place the spinach and the coconut oil in a food processor or blender and blend until as smooth as possible. Reserve.
- In a bowl, combine bananas, flax egg (or egg) and the reserved spinach/oil mixture. Combine well.
- Add in maple syrup, baking powder, baking soda, salt, and spices and mix well.
- Add flour, and mix until just combined. Fold in chocolate chips and reserve some for the top.
- Pour mixture into a greased muffin tins. You can use liners (I didn't and they were fine)
- Bake for about 18-20 minutes until golden brown and springy to the touch. Allow to cool. (They will firm up more as they cool)