HEALTHY PLANTAIN MUFFINS

This healthy plantain muffin recipe is full of nutrients. Did you know are they refined sugar-free, grain free and dairy-free? and they don't need any of those either, plus they are gluten free and paleo.

If you're looking for a paleo or gluten-free option for your breakfast or snack, these healthy plantain muffins are perfect. They are fluffy and so delicious you won't miss the flour.

These healthy plantain muffins recipe is one of my family's favorite snacks! They make a great breakfast-on-the-go, are perfect for a lunch box, and they taste so delicious.

These plantain muffins made with yellow plantain is an excellent substitute for sweet potatoes, and have so many nutrients.

Plantain nutrients:

Plantain is a rich source of complex carbohydrates, vitamins, and minerals and is easily digestible.

Some of the essential nutrition facts for one cup of sliced yellow plantain (148 grams), according to the USDA.

Plantain Nutrition Facts

Calories	179
Fat	0 grams (g)
Protein	1 g
Carbohydrates	48 g
Fiber	4 g
Potassium	739 milligrams (mg)
Vitamin C	27 mg
Vitamin A	83 micrograms (ug)
Vitamin B6	0.44 mg
Magnesium	55 mg

HOW TO GET THESE HEALTHY PLANTAIN MUFFINS FLUFFY?

The plantain Muffins recipe rely on their leavening agents (baking powder, baking soda) to rise.

It is super important that your baking powder or baking soda are fresh and haven't expired if you want these gluten-free paleo muffins to be fluffy.

HOW DO I KNOW IF THE BAKING SODA AND BAKING POWDER ARE FRESH?

To test your baking soda: Add one teaspoon to a 1/4 cup of vinegar (or lemon juice). If it bubbles, then it's good to use, but If it does not, then throw it out!

To test your baking powder: add one teaspoon to 1/4 cup of hot water. If it bubbles, then it's good to use, but If it does not, then throw it out!

What other ingredients do I need to make these plantain muffins?

You're going to need eggs, almond and coconut flour, cinnamon and dried cranberries​. 

The instructions to make these healthy plantain muffins are: 

1. Pre-heat oven on 350 Fahrenheit (165 degrees Celsius). if necessary, grease 5-6 cups of your muffin tin with non-stick cooking spray (my muffin tin is non-stick and didn't require any oil)
2. In a food processor or blender add the yellow plantain, eggs, almond flour, coconut flour, baking powder, ground cinnamon, and apple cider vinegar, blend until smooth.
3. If using a food processor, add the dried cranberries and pulse pause a few times for a couple of seconds. If using a blender, add the mix in a bowl and add the cranberries, mix well.
4. Divide the batter evenly between the muffins cups, sprinkle the top of the muffins with more cranberries if you'd like.
5. Bake the gluten free muffins for 15 to 20 minutes or until a toothpick inserted comes out clean.

 Find the whole list of ingredients for these gluten-free muffins and instructions below in the recipe 

TIPS TO MAKE YOUR HEALTHY PLANTAIN MUFFINS.

1. The batter for these plantain muffins ( I used this muffins tin should be stiff enough to hold a spoon upright; if it seems runny, gently fold in a few extra tablespoons of coconut flour.
2. Fill the cups fill about 3/4 of the way full. Did you know you can use an ice-cream scoop for a perfect size muffin cups? Use an ice-cream scoop for cupcakes, and they will be even every time!
3. Put a baking sheet under the tin to help prevent the bottoms from getting too dark in the oven. It also helps with cleanup in case there is overflow.
4. Don't over bake the gluten-free paleo muffins.
5. Please, allow muffins to cool at least 10 minutes before removing them from the pan.

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You may also like these paleo gluten free sweet potatoes pancakes.