Plantain Oat Muffins
NO sugar added breakfast muffin
Yield: 6
Materials
- 1 plantain, over-ripe, mashed
- 1/2 cup oat flour
- 1/4 cup coconut flour
- 2 eggs
- 1 Tbsp coconut oil
- 1 Tbsp psyllium husk powder
- 1/2 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- pinch salt
- 1/4 cup nuts/cacao nibs (optional)
- 1/4 cup dried berries (optional)
Instructions
- Preheat oven to 175*C
- In a small bowl, mash over-ripe plantain with a fork until all large lumps are gone (some small are ok).
- Add egg, coconut oil, and vanilla and mix by hand.
- In a medium bowl, mix the oat flour, coconut flour, psyllium husk powder, baking soda, baking powder, and salt.
- Pour wet ingredients into dry and stir will until everything is combined.
- If using nuts and/or berries, add them in and stir just until mixed.
- Pour batter equally into greased muffin cups (I use coconut oil).
- Bake for 20 minutes, or until toothpick come out clean with test.
- Serve immediately or keep in refrigerator for up to 5 days, or freeze unused portion to use later.
Notes
This recipe is only for 6 muffins, but feel free to double or triple it if you want more.
You can use any type of nuts, cacao nibs, or berries for this. Or none if you want something more simple!
You can also add in cinnamon or nutmeg if you like those spices as well.
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