Ingredients with Measurements:
- 2 ripe plantains, mashed
- 1/2 cup coconut oil
- 1/2 cup coconut sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsweetened shredded coconut
- 1/2 cup coconut milk
Special equipment needed:
- Muffin tin
- Muffin liners
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C) and line a muffin tin with muffin liners.
2. In a large mixing bowl, combine the mashed plantains, coconut oil, and coconut sugar. Mix until well combined.
3. Add the eggs and vanilla extract to the bowl and mix until fully incorporated.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Stir in the shredded coconut and coconut milk until well combined.
7. Spoon the batter into the muffin liners, filling each one about 3/4 of the way full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Time:
Preparation time: 15 minutes
- Cooking time: 18-20 minutes
Temperature:
- 350°F (175°C)
Serving size:
- Makes 12 muffins
Nutritional information:
- Calories: 235
- Fat: 12g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
Substitutions for ingredients:
- Coconut oil can be substituted with vegetable oil or melted butter.
- Coconut sugar can be substituted with brown sugar.
- All-purpose flour can be substituted with gluten-free flour.
Variations:
- Add 1/2 cup of chopped nuts, such as pecans or walnuts, to the batter for added crunch.
- Add 1/2 cup of chocolate chips to the batter for a chocolatey twist.
Tips and tricks:
- Use ripe plantains for the best flavor and texture.
- Make sure to mix the wet and dry ingredients until just combined to avoid overmixing.
- Store leftover muffins in an airtight container at room temperature for up to 3 days.
Storage instructions:
- Store leftover muffins in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat muffins, place them in a preheated oven at 350°F (175°C) for 5-7 minutes.
Presentation ideas:
- Serve the muffins on a platter with a dusting of powdered sugar and a sprinkle of shredded coconut.
Garnishes:
- Garnish the muffins with a dollop of whipped cream and a slice of fresh banana.
Pairings:
- Serve the muffins with a cup of hot coffee or tea.
Suggested side dishes:
- Serve the muffins with a side of fresh fruit or yogurt for a balanced breakfast.
Troubleshooting advice:
- If the muffins are too dry, try adding an extra tablespoon of coconut oil or milk to the batter.
- If the muffins are too wet, try reducing the amount of coconut milk in the recipe.
Food safety advice:
- Make sure to properly store and handle all ingredients to avoid foodborne illness.
Food history:
- Plantains are a staple food in many Latin American and Caribbean cuisines, and are often used in both sweet and savory dishes.
Flavor profiles:
- These muffins have a sweet and tropical flavor, with hints of coconut and banana.
Serving suggestions:
- Serve these muffins for breakfast or as a sweet snack throughout the day.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A