Fruit sweetened plantain muffins

My daughter LOVES muffins or cupcakes. She doesn’t discriminate between the two; she just can’t get enough. However, most store bought muffins, cupcakes or any desserts for that matter are loaded with refined sugars. Many times there are multiple sugars in one dessert. Kids are bombarded with sugar as are adults, more than most people realize. So, in our daughter’s food, we limit it. What is the short answer of why we limit her sugar? We do it in an effort to keep her immune system and body healthy and strong, which in turn makes for a happier, calmer child.

So, I set out to make a healthier muffin she’d enjoy without sugar and without even adding a natural sweetener like maple syrup, honey, molasses, etc. These are only sweetened with fruit. These are dairy, gluten, nut, refined sugar free and sweetener free. If you follow my blog closely, you know my family loves plantains.

These muffins are made with ripe, yellow plantains and dates. They are kid and adult tested and approved. If you have an enormous sweet tooth, these may not tickle your fancy for a dessert. They have a sweetness to them but closer to that of a pumpkin bread or banana bread that isn’t overly sweet. They’d be excellent to serve any time of the day, but I especially think they are great breakfast muffins (according to my daughter) and would make a great side for brunch.

These are great to make ahead and freeze in glass tupperware. We often pop these in the oven to warm for a snack or breakfast for our daughter. I hope you’ll give them a try and enjoy them knowing they are a much healthier option for you and your family, but they can still feel like a treat!

Fruit sweetened plantain muffins

 

Save Print

Prep time

15 mins

Cook time

35 mins

Total time

50 mins

 

These muffins are dairy, gluten, nut and sugar free. They are only sweetened with fruit.

Author: Ansley

Recipe type: Muffins

Serves: 12

Ingredients

• ⅚ cups of coconut flour (1/2 cup plus ⅓ cup)
• ⅓ cup Spectrum organic palm shortening
• 1 teaspoon organic Ceylon cinnamon
• 1 teaspoon organic vanilla extract
• 3 yellow plantains (ripe) with some black spots
• 9 organic pitted dates
• 2 pasture raised eggs
• ½ cup hot, filtered water
• 1 teaspoon baking powder or 1 teaspoon baking soda

Instructions

1. Preheat oven to 350 degrees bake.
2. Combine dates in bowl with hot water. Massage dates into water. Allow to soak 3-5 minutes.
3. Add dates and water to food processor. Puree.
4. Chop plantains into a few pieces. Add to food processor.
5. Add all remaining ingredients except eggs. Mix or puree in food processor.
6. Add eggs. Mix again in food processor.
7. Use a muffin cup tray. I use a 12 cup stainless steel muffin tray. Line each cup with unbleached parchment cups or rub each cup with a little palm shortening to keep the muffins from sticking.
8. Place batter in 12 muffin cups, dispersing the batter equally. I find an ice cream scoop to be helpful for this.
9. Bake for 35 minutes or until a fork is placed in the muffin and comes out clean. These are moist muffins.
10. Enjoy!

3.5.3229