Plantain Pumpkin Muffins

I am by no means in the absolute slightest way a food blogger. I honestly know that I can cook well (thanks Mom) but the majority of the time I am cooking solo and whip up random concoctions to feed whatever craving I have.

I always have plantains on hand because I am obsessed but now that fall is upon us pumpkin is creeping into everything.

Which is how these plantain pumpkin muffins came to be!

 (I also have awful lighting and an iPhone and these photos are oh so awful but the final product is not).

These have gotten the stamp of approval and recipe asked for by my sister and coworkers so I figured I would share it.

I have made a batch every week the past several and one night maybe ate three as soon as they were cool enough.

They are also on the healthier side with no added sugar but I don’t think they need them – and also right around 80 calories a pop if you care about that sort of thing. Very dense and moist (ugh makes me cringe describing as such) and delicious.

This is the basic recipe but I have made subsequent batches with chocolate chips, walnuts, pecans, coconut, nut butter…the possibilities are endless.

Make them and see for yourself! But without further ado:

1 very ripe plantain

½ can of pumpkin (pure not pie mix)

1 egg

1 egg white

2 tbsp of coconut oil

½ cup of oat flour (have also made with wheat and almond – would have to tweak for coconut since it absorbs the liquid they would probably be dry with it)

1 scoop of vanilla protein powder

½ cup unsweetened vanilla almond milk

Not measured:

Vanilla extract

Pumpkin pie spice

Cinnamon

Sea salt

Baking soda

I threw everything into my ninja and pressed blend. Then into the pan (I spray mine and don’t use liners).

Into the oven at 350 degrees – mine have been done anywhere from 12 – 15 minutes but my oven sucks so after 12 check to see if the tooth pick comes out clean.

This recipe yields 12. If you make them let me know!

Plantain and pumpkin everything.