PLANTAIN, OAT & SWEET POTATO MUFFINS (GLUTEN FREE)

Indulge in these warm, soft, and fluffy Plantain Oat & Sweet Potato Muffins that are not only 100% gluten-free but also a healthy choice for any time of the day. Combining the earthy flavors of oats and sweet potato flour, these muffins offer a delightful blend of textures and tastes. With the natural sweetness of overripe plantains and the hints of cinnamon and nutmeg, these are a perfect balance of flavors and healthiness in every bite.

INGREDIENT DETAILS

1. Oat Flour:

• Description: Oat flour is made by grinding oats into a fine powder, providing a nutty flavor and a moist texture to baked goods.
• Benefits: Rich in fiber, antioxidants, and nutrients like manganese, phosphorus, and magnesium.
• Gluten-Free: Suitable for individuals with gluten intolerance.

1. Sweet Potato Flour:

• Description: Sweet potato flour is derived from dried and ground sweet potatoes, offering a slightly sweet taste and a soft texture.
• Benefits: High in fiber, vitamins A and C, and minerals like potassium and manganese.
• Gluten-Free: A gluten-free alternative to traditional wheat flour.

1. Over-ripe Plantains:

• Description: Over-ripe plantains are soft and sweet, adding natural sweetness and moisture to the muffins.
• Benefits: Rich in fiber, vitamins A and C, and potassium.
• Flavor: Adds a unique sweet flavor to the muffins.

1. Milk:

• Description: Milk adds moisture and richness to the muffins.
• Varieties: Can use dairy milk or plant-based alternatives like almond milk or coconut milk.
• Nutrients: Good source of calcium, protein, and vitamins D and B12.

1. Eggs:

• Description: Eggs provide structure, moisture, and richness to the muffins.
• Nutrients: Excellent source of protein, vitamins, and minerals like choline and selenium.
• Function: Helps bind the ingredients together.

1. Honey or Brown Sugar:

• Description: Adds sweetness and flavor to the muffins.
• Honey: Natural sweetener with antioxidants and antibacterial properties.
• Brown Sugar: Provides a rich flavor and moisture.

1. Coconut Oil:

• Description: Coconut oil adds moisture and a subtle coconut flavor to the muffins.
• Benefits: Contains healthy fats, medium-chain triglycerides, and antioxidants.
• Substitute: Can use other vegetable oils like olive oil or melted butter.

1. Baking Powder:

• Description: Baking powder is a leavening agent that helps the muffins rise and become fluffy.
• Function: Reacts with liquids and heat to create carbon dioxide gas, causing the batter to expand.

1. Salt, Cinnamon Powder, Ground Nutmeg:

• Description: Enhances flavor and balances the sweetness in the muffins.
• Salt: Enhances overall flavor by balancing sweetness and enhancing other flavors.
• Spices: Add warmth and depth to the muffins.

1. Rolled Oats for Topping:
   • Description: Rolled oats add a crunchy texture and visual appeal to the muffins.
   • Nutrients: Rich in fiber, antioxidants, and nutrients like manganese and phosphorus.
   • Optional: Can customize toppings with nuts, seeds, or dried fruits for added texture and flavor.

INGREDIENTS & ALTERNATIVES

1. Oat Flour:

• Alternatives: Almond flour, quinoa flour, sorghum flour.

1. Sweet Potato Flour:

• Alternatives: Almond flour, coconut flour, tapioca flour.

1. Over-ripe Plantains:

• Alternatives: Mashed bananas, unsweetened applesauce, pumpkin puree.

1. Milk:

• Alternatives: Almond milk, coconut milk, soy milk, oat milk.

1. Eggs:

• Alternatives: Flaxseed eggs (1 tbsp ground flaxseed + 3 tbsp water for each egg), chia seed eggs, applesauce (1/4 cup per egg).

1. Honey or Brown Sugar:

• Alternatives: Maple syrup, agave nectar, coconut sugar, stevia (adjust quantity to taste).

1. Coconut Oil:

• Alternatives: Olive oil, melted butter, ghee, avocado oil.

1. Baking Powder:

• Alternatives: Baking soda (use 1/4 tsp baking soda for every 1 tsp of baking powder), yeast.

1. Salt, Cinnamon Powder, Ground Nutmeg:

• Alternatives: Allspice, ginger, cardamom, pumpkin spice blend.

1. Rolled Oats for Topping:
   • Alternatives: Chopped nuts (almonds, walnuts), seeds (pumpkin seeds, sunflower seeds), shredded coconut.

These alternatives can help customize the recipe based on dietary preferences, allergies, or ingredient availability.

Print Recipe

PLANTAIN, OAT & SWEET POTATO MUFFINS (GLUTEN FREE)

Author: 3bcc10 Cooking Method: Ingredient Swap Recipes Courses: Appetizers, Breads and Flatbreads, Breakfast and Brunch, Desserts Recipe Keys: Corn Free Dairy Free Gluten Free Soy Free Sugar Free

Prep Time 15 mins Cook Time 25 mins Total Time 40 mins

Servings: 12

Description

These Plantain Oat & Sweet Potato Muffins are a delightful and wholesome treat, blending the natural sweetness of ripe plantains with hearty oat and sweet potato flours. Spiced with cinnamon and nutmeg, these muffins offer a flavorful and nutritious option for a satisfying snack or breakfast on the go. 

Ingredients

Servings

• 1 ¹⁄₂ - cups Oat Flour

• ¹⁄₂ - cup Sweet Potato Flour

• 2 - medium Over-ripe Plantains (approximately 1 cup)

• 1 - cup Milk

• 2 - Eggs

• ¹⁄₂ - cup Honey or Brown Sugar

• 4 - tbsp Coconut Oil (or any vegetable oil of your choice)

• 3 - tsp Baking Powder

• ¹⁄₂ - tsp Salt

• ¹⁄₄ - tsp Cinnamon Powder

• ¹⁄₄ - tsp ground Nutmeg

• - Rolled Oats for topping (optional)

Instructions

1. 1. Preheat the oven to 400°F (200°C).
2. 2. In a mixing bowl, combine over-ripe plantains, eggs, and honey. Mix well.
3. 3. Add oat flour, sweet potato flour, spices (cinnamon powder, ground nutmeg), salt, and baking powder. Gently fold the ingredients together.
4. 4. Pour in the milk and oil. Mix until all ingredients are fully incorporated.
5. 5. Grease or line muffin tins with wrappers. Fill each tin with batter, filling them 2/3 full.
6. 6. Place the muffin tins in the preheated oven and bake for 15-25 minutes. To check for doneness, insert a toothpick into the center of a muffin; it should come out clean. The tops of the muffins should be golden brown.
7. 7. Once baked, remove the muffins from the oven and transfer them to a wire rack to cool.
8. 8. Serve the muffins when they are cool but still slightly warm. Enjoy your delicious plantain muffins!
9. Note: You can sprinkle rolled oats on top before baking for added texture and visual appeal.

Keywords: sweet potato, sweet potato flour, gluten free, dairy free, muffins, plantains, oat flour, muffins