It was voted on my Instagram polls for something sweet so we’re making plantain chocolate muffins. This muffin recipe combines my two favorite things to eat: plantain and chocolate muffins. It’s very good and a fun breakfast to wake up to. The cocoa powder balances the sweetness from the plantain so it’s not too sugary.
You will need two overripe plantains for this recipe. Overripe plantains are easier to mash and much sweeter when baked. You don’t have to boil or cook the plantain before adding it to the muffin batter. Just whisk the dry ingredients in one bowl and the wet ingredients (including the mashed plantain) in another bowl. And then combine the two bowls together. Don’t over mix it. This is a recipe for 12 muffins so you will need a 12-hole muffin tray.
After the plantain chocolate muffins are done baking, let them cool for a solid 15 minutes before serving them. This is because when they are fresh out of the oven, they fall apart more easily. Once they are cooled, they are a lot easier to handle.
Ingredients
1&1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup unsweetened cocoa powder, sifted
Pinch of table salt
1/2 cup granulated sugar
1/2 cup milk, at room temperature
2 large eggs, at room temperature
1/2 cup melted unsalted butter, cooled
2 overripe plantains, mashed
Instructions
- Preheat the oven to 350F/175C.
- Whisk the dry ingredients in a large bowl: the flour, baking powder, cocoa powder, salt and sugar.
- In another mixing bowl, whisk the wet ingredients: milk, eggs, melted butter and mashed plantain.
- Then combine the two bowls from steps 2 and 3 with a ladle or spatula.
- Pour this batter evenly across a 12-hole muffin tray lined with cupcake liners (or heavily greased).
- Bake in the preheated oven for 30 minutes.
- Let it cool for at least 15 minutes before serving (see above post for the reason).