Plantain Polenta Muffins

    Plantain Polenta Muffins

    (33)
    1save
    30min


    31 people made this

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

    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.
    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (33)

    Reviews in English (33)

    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)

    Write a review

    Click on stars to rate