I’m always experimenting in the kitchen. The end result isn’t always the best, but occasionally I really impress myself with delectable, healthy, sweet treats that are absolutely to die for! These plantain muffins are moist, slightly sweet, and fit into my meal plan every day of the week. I hope you enjoy them as much as I did…and still am!
Blueberry Lemon Plantain Muffins
- 2 raw green plantains, peeled and sliced
- 5 eggs
- 2 tbsp coconut oil
- 1/2 cup 1% cottage cheese
- 2 scoops vanilla protein powder
- 2 tablespoons brown rice syrup
- 1 cup blueberries
- 1/2 cup goji berries
- 1 tablespoon lemon extract
- 1 tablespoon vanilla extract
- 2 tablespoons lemon zest
Preheat your oven to 350 degrees F. Using a food processor or blender, combine all ingredients EXCEPT the blueberries, and combine until you have a nice smooth batter. Add the blueberries and stir with a spoon. Pour batter into a nonstick muffin pan, or use muffin liners. (My muffin pan makes 12.) Fill the muffin cups until they are almost overflowing. Bake at 350 degrees for 20-25 minutes, or until batter is no longer runny in the center. YUM!!!
Serving size: 2 muffins