• Amy Slater

Flourless Plantain Cherry Muffins or Pancakes (Grain and sweetener free)


I love baking with plantains! I have posted several plantain muffin recipes:


Plantain Banana Muffins (Grain and sweetener free)


Plantain, Blueberry Muffins with Teff, and Buckwheat Flour


Chickpea Flour Banana/Plantain Muffins with Ginger


This one is a bit different as you can bake it in a muffin or cook it on the griddle into a pancake!


When I was preparing for showing our house, I batch-cooked a bunch of food that could easily be frozen. This was one of my creations and it turned out amazing!!


Why use plantains for baking?

  • A 1-cup serving of mashed, boiled plantains contains 21.8 milligrams of vitamin C.

  • A 1-cup serving of mashed plantain delivers 930 milligrams or nearly 20 percent of the recommended intake.

  • A 1-cup serving of mashed, boiled plantain will give you 4.6 grams of fiber, or roughly 15 percent of your recommended daily intake.

They are energy-dense!


Plantains are loaded with energy-dense carbohydrates. A one-cup serving has 48 grams of carbohydrate. This is perfect for my active kids! They can grab a muffin or pancake in the afternoon while they are running around outside and get plenty of lasting energy.


On to the recipe…








Ingredients


large yellow-green plantains 4 large, lightly green plantains (just starting to ripen), quartered 10 pitted dates 1 cup frozen cherries 4 eggs 1/2 cup melted coconut oil 2 Tbsp vanilla 2 tsp baking soda


Putting it all together:

  1. Preheat the oven to 350F and line the muffin tin with parchment liners.

  2. Using a high-speed blender or food processor, puree the plantains until smooth.

  3. Add the rest of the ingredients and process until well combined.

  4. Pour 1/4 cup of batter into each muffin tin and bake for 25 minutes.

For pancakes…


Use the same process of combining the ingredients. Then, pour onto a hot skillet and cook for 2 minutes on each side.