One of our staples for a quick and easy breakfast has been my Apple-Cinnamon Almond Flour Muffins or Double-Chocolate Almond Flour Muffins. It is so nice to be able to grab a muffin from the freezer to satisfy an empty tummy on a busy morning. But with Aurora’s allergies to both tree nuts and coconut oil, I have been trying to come up with an easy breakfast alternative that would be safe and nourishing for her to eat as well.
As you know, I have been experimenting a lot with plantains (see here and here), which Aurora seems to do very well with. So I thought I would try my hand at coming up with a muffin recipe made from plantains that she, and the whole family, could enjoy without fear of an adverse reaction. I have been working on this recipe for quite a while- I believe that I went through at least a dozen versions before I came up with what I feel is a perfect balance. (It’s a good thing plantains are so inexpensive!)
Two of my favorite treats in my pre-allergy life was my Mom’s Poor Man’s Cake (a spice cake with raisins) and Carrot Cake. These Carrot Spice Plantain Muffins remind me a little of both of these, and biting into them is like taking a step back in time to birthdays and special events as a child. They are moist and delicious, firm without being heavy, and have just the right amount of sweetness to qualify them as a special treat. And they are quick and easy to throw together, and they freeze well (if they make it that long!) These have become a favorite around here, and I’m sure they will be a crowd pleaser in your home as well!
A few helpful tips before you start baking:
- To make the carrot puree, steam or simmer peeled organic carrot chunks until soft, then puree in a blender or food processor until smo0th. (I usually make about a quart at a time, so that I always have some handy for baking or a snack for Aurora. It usually keeps for about a week in the fridge, or you could freeze half cup portions.)
- To make chia seed meal, grind chia seeds in small batches in a blender until fine. Store in a tightly sealed container in the fridge for easy use.
- I like to make these in silicone cupcake liners because the paper can stick a little.
- If you decide to include raisins, try plumping them for a few minutes before stirring into the batter. Just pout warm water over them and allow to plump for about 5-10 minutes. Drain liquid well before using.
- These freeze really well, so make a couple dozen at a time for quick and easy on-the-go breakfasts.
- The weight for plantains and bananas is always the peeled weight.
- 4 oz. banana (peeled- about 1 large)
- 15 oz. green plantains (peeled- about 2 large or 4 small)
- 1/2 C carrot puree
- 1/3 C oil
- 1/3 C maple syrup
- 1 Tbsp apple cider vinegar
- 1 Tbsp vanilla extract
- 2 Tbsp chia seed meal
- 2 Tbsp arrowroot
- 1 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/2 C raisins (opt.)
- Preheat the oven to 350. Prepare muffin tins with silicone or paper cupcake liners.
- Puree the banana and carrot puree in a blender. Cut the plantains into chunks and puree until smooth.
- Add the remaining ingredients (except the raisins) and blend until well combined.Gently stir the raisins into the batter.
- Spoon the batter into the prepared muffin tins (makes about 15-18). Bake at 350 for 22-25 minutes, until toothpick inserted into center comes clean. Allow to cool for 30 minutes before eating.
Sounds & looks good! I have a question, though. For those of us who don’t have a way to weigh the plantains and banana, approximately how many did you use? ~ Aly J.
It will be about 1 large banana, and about 2 large or 4 small plantains. Enjoy!