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Pineapple Plantain Muffins
 

Pineapple Plantain Muffins

Plantains are baked and folded into the muffin batter with pineapple in this brightly flavored muffin.

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  • Serves: 15
  • Prep Time: 1 Hour 10 Minutes
  • Cook Time: 18 Minutes
  • Total Time: 1 Hour 38 Minutes

Nutrition Information

NUTRITION FACTS

Servings Per Recipe: 15

Serving Size: 1 muffin

Amount Per Serving
 
Calories:
210 
Calories from Fat:
30 
Total Fat:
3g 
Saturated Fat:
1g 
Cholesterol:
20mg 
Sodium:
135mg 
Total Carbs:
38g 
Dietary Fiber:
2g 
Sugars:
20g 
Protein:
4g 

DIRECTIONS

  1. To prepare plantain: Preheat oven to 350 degrees F. Slice skin of plantain and spread teaspoon butter and cinnamon on top. Wrap in aluminum foil and bake for 45 minutes. Allow to cool. Remove from skin and set aside.

  2. To prepare muffins: Sift flour, baking powder and baking soda into small bowl. In large bowl, cream butter and SPLENDA® Sugar Blend and SPLENDA® Brown Sugar Blend. Add eggs, yogurt, vanilla, mashed banana, and plantain.

  3. Fold in flour mixture. Fold in pineapple.

  4. Line muffin pans with paper liners. Fill each liner about 2/3 full. Top with sliced almonds if desired.

  5. Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean.

NOTE

Contest submission by: Yesenia Flores from Stanton, CA.

INGREDIENTS

  • 1 large ripe plantain
  • 1/4 teaspoon light butter
  • 1 1/2 teaspoons ground cinnamon
  • 2 cups all-purpose flour plus
  • 2 tablespoons all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 tablespoons light butter
  • 3/4 cup SPLENDA® Sugar Blend
  • 1/3 cup SPLENDA® Brown Sugar Blend
  • 2 egg whites
  • 1 egg yolk
  • 8 ounces light vanilla yogurt
  • 1 teaspoon vanilla
  • 1 small ripe banana, mashed
  • 3/4 cup pineapple chunks
  • 1/2 cup sliced almonds, for garnish

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