With summer in full swing, schedules on overload it’s time to break out the morning muffin tin for breakfast on the go.
So we started our busy morning with these healthy, satisfying plantain honey oat muffins. Good Morning Golden loves with plantains on top all sprinkled in oats!! It MUST BE Friday!! 🙂
After Tuesday, this week was a blur. I visited an old, dear friend in the hospital. Wednesday took Dallas (our lovable Boston Terrier )to the Vet for his routine dental cleaning and that’s when things went downhill. His blood work came back abnormal. 🙁 According to his lab work, his liver enzymes are high as a result of eating….eating I’m embarrassed to say…EATING TABLE FOOD. WHAT? Apparently, our children find it extremely difficult to resist feeding Dallas table scraps.
As a conscientious pet owner, I’m concerned AND FREAKED OUT! *Tonya calm down Dallas will be ok* I later learned that high enzyme levels are quite normal in dogs(PHEW!), but when left untreated, it can evolve into something more serious like liver dis-ease.
Long story short, Dallas is OK, on meds for a month just until his enzyme levels return to normal he has a follow-up appointment next month. I’ll keep you posted.
So yeah- Wayyyyyyy too much reality this week.
How was your week? Do anything exciting? What are your plans for the weekend?
Back to these muffin loves! They’re a cinch to make, and they’re scrumptious!!
The key to this recipe is to make sure your plantains are fully ripe with a brownish color the browner, the sweeter if green or yellow your muffins will be bland, and don’t anybody got time for that! 🙂
First, break out your large bowl. Combine flour, baking powder, salt, oats, cut in butter until mixture resembles coarse crumbs. Like this
In a small bowl mash two ripe plantains until softened leaving chunks throughout for texture, whisk in honey, cashew milk, egg, coconut oil, and vanilla.
About that cashew milk, it’s our new obsession. It’s creamier than any other milk I’ve used thus far-this stuff is addicting and just simply irresistible. The kids love it! You gotta try it!
Voila!
Hot from the oven. The rest my friends- is history.
You have arrived in MUFFINVILLE!
Enjoy your stay!
Adapted from Honey Muffins.
How To Make Plantain Honey Oat Muffins
- 2½ Ripe plantains
- ½ cup quick 1-minute oats
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup cold butter (1 stick)
- ½ cup honey
- 1 cup of cashew milk
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup coconut oil
- Pam cooking oil spray
- Preheat oven to 375 degrees.
- Grease muffin pan with Pam cooking oil spray.
- In a large bowl combine flour, baking powder, salt, oats, cut in butter until the mixture resembles coarse crumbs.
- In a small bowl mash 2 ripe plantains until softened leaving chunks throughout for texture, whisk in honey, cashew milk, egg, coconut oil, and vanilla.
- Stir mixture into crumb mixture until, moist and soft (DO NOT OVERMIX)
- Fill muffin pan with ⅓ cup of muffin mixture, slice ½ ripe plantain to top muffin mixture, sprinkle muffin mixture with quick 1 minute oats.
- Bake at 375 degrees for 15-20 minutes until golden brown and toothpick come out clean.
- Cool for 5 minutes and enjoy with a cup of tea or glass of water 🙂
Oh! And that bite impression, it’s mine I take full credit! LOL!
Have a wonderful weekend guys! 🙂
p.s. looking for a jam recipe to slather on your plantain honey oat muffins?
Look no further, check out my Cherry Jam Yummers!!
One Comment
mira
These look amazing Tonya! So good! Never had plantain muffins! Pinned!