Plantain and peanut muffin

Plantain and Peanut Muffins

nigerian cupcake recipe

If you have been following my blog for a while now, you would know I love everything plantain. My only beef about plantain is just that I don’t have the patience to fry it; but why does it have to taste so good when fried? I just love plantain and I’m yet to come across a Nigerian that hates plantain. Today’s recipe is taking plantain abroad. I’m sure you are thinking the same too, right? Plantain and peanut muffin is boli (Roasted plantain) and epa (Roasted peanut) that studied abroad. Lol, do you also know there’s a particular way of eating muffins? Oh yeah, you can not just eat it anyhow.

I start eating mine from the bottom and work my way to the top with a cup of coffee. I made these muffins some few days back as I was looking for what to make for my little one after school. In fact, I used her blackboard to take the pictures and I left it on her table afterwards. The look on her face was epic, and she thanked me afterwards.

Muffin is very easy to make and you don’t need any special gadget like you would need for cake. You go all old school on a muffin with your hand using a spatula or a wooden spoon and the consistency does not have to be smooth and runny as cake. Muffin is a no-fuss recipe and very easy to put together. You can have it for breakfast as it is meant to be the healthier version of cake. You can add all the good things you want to it and you don’t need to ice it. Fact is, if you ice your muffin, then it’s no longer what it says but a cake. You can also swap the flour with oat flour or any other healthier flour if you fancy.

how to make plantain muffin

What you will need

350g plain flour, substitute with any healthier flour of choice

2tsp baking powder

½tbs baking soda

2tbs natural yogurt

2 small eggs or a large one

50g salted or unsalted peanuts

120g vegetable oil

100g granulated sugar substitute with brown sugar

1 overripe plantain

½tsp vanilla essence

200ml milk (I used evaporated milk)

plantain muffin

Method

You would need two separate bowls to make the muffins, one for the dry ingredients and another for the wet ingredients

Preheat the oven at 190 degrees

Oil a 12 tin muffin pan and set aside, you can use muffin case too

Add all the dry ingredients together, mix to combine and set aside

Peel the plantain, cut into manageable sizes, mash and set aside

Add all the wet ingredients together including the mashed plantain and mix till well combine

Add the wet ingredients to the dry one and fold with a spatula till just combined. Do not over mix or use a hand blender as this would make it hard. Little lumps are allowed when making muffins, so do not go overboard with the mixing

muffin1

Spoon the batter to each of the prepared muffin tin/case

Bake for 15-20 minutes. Check for the doneness by inserting a toothpick into the muffins, if it comes out clean, then it is done. Take it out of the oven and allow to cool on a wire rack

muffin6

muffin2

plantain-muffin-recipe

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  1. You are doing some real perfect job over there and it’s amazing, tho I love my over ripe plantains more will not hesitate to try this recipe soon…. Shhhhhh an also in live with cooking. Maryam

     
  2. Great job..Which other types of healthy flour do we have?

     

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