Plantain Polenta Muffins

    (33)
    30 minutes

    Although this recipe calls for plantains they can by hard to come by. Bananas work equally well in a pinch.


    32 people made this

    Ingredients
    Serves: 16 

    • 1 1/2 cups (185g) plain flour
    • 2/3 cup (150g) sugar
    • 1/2 cup polenta
    • 1 tablespoon baking powder
    • 1/2 teaspoon salt
    • 1 cup (250ml) milk
    • 1 cup mashed, ripe plantains
    • 2 large eggs
    • 1/3 cup (85ml) corn oil
    • 3 tablespoons melted butter

    Directions
    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat an oven to 180 degrees C. Grease 16 muffin cups or line with patty cups.
    2. Stir the flour, sugar, polenta, baking powder and salt together in a bowl. Whisk the milk, plantains, eggs, oil and butter together in a separate bowl. Mix the flour mixture into the milk mixture until just combined; do not over mix. Allow the mixture sit at room temperature for 10 to 15 minutes. Pour into prepared muffin cups to about 2/3 full.
    3. Bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 18 minutes.

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    Reviews and Ratings
    Global Ratings:
    (33)

    Reviews in English (23)

    by
    21

    These are delicious! I modified it to be gluten-free using Bob's Red Mill all purpose GF flour and guar gum, but otherwise stuck to the recipe exactly. They are delicious as muffins, and I also tried just putting it in an 8x8 dish and baking it as cornbread - they still came out moist, sweet and flavorfull Yum!  -  22 Dec 2010  (Review from Allrecipes USA and Canada)

    by
    14

    These are wonderful!!!!!! I modified the recipe to make it gluten-free and mashed the bananas in the Cuisinart (they are harder than a regular banana). They are moist and just the right amount of sweetness. Thank you  -  01 Feb 2010  (Review from Allrecipes USA and Canada)

    by
    8

    Thanks for sharing such a creative recipe. I love plantains and corn muffins, genius idea. I made these without eggs and use 1/3 cup drained crushed pineapple & 2 cups mashed (almost black ripe) plantains. If you use soy milk and earth balance this would be a vegan muffin.  -  14 Jul 2011  (Review from Allrecipes USA and Canada)

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