Last Friday I went with my friends to a Venezuelan restaurant for dinner, where I ate shredded beef, rice and beans, arepas, and platanos maduros (which, if you don’t know, are sweet fried plantains. They are so yummy.). The next day while I was grocery shopping I decided I was going to attempt to make some platanos maduros. I went over to the banana section and bought five of the ripest bananas I could find.
So…what did I do wrong?
Duhhhh, I bought bananas, which are not the same as plantains at all! I mean sure, they look like bananas…and taste like bananas…and are right next to bananas in the fruit aisle…but still, they’re entirely different!
I didn’t realize my mistake until I got home and googled “maduros recipes.” Doh! I suppose I could have gone ahead and made the maduros using bananas, but I wanted my first attempt to be…authentic? I guess that’s the right word. So I decided to hold off.
Now I had to figure out what I was going to make with the five bananas I had just bought. I knew I didn’t have too long to decide, because the bananas were already ripe when I bought them and it would only be a matter of days before I had another swarm of fruit flies in my kitchen. (My previous infestation occurred when I went up to Kingston and forgot to empty out a cooler I had taken to the beach. I had fruit flies in my apartment for at least three weeks. Blech.)
I decided to make banana nut muffins, because in addition to the bananas I also had a five-pound bag of almond flour that I wanted to start using. I modified the recipe I found here, adding nuts and using Truvia instead of xylitol.
Oh my god, they came out SOOO freaking delicious!!!!! They were super moist and not too sweet. Everyone who tried them, LOVED them. When I open up a healthy food bakery/cafe they are totally going on the menu!
Sugar-free, gluten free banana nut muffins
3 cups Blanched Almond Flour
1 tsp Baking Soda
1/2 tsp Sea Salt
1/2 tsp Baking Powder (aluminum-free)
1 tbs Truvia
1/2 cup chopped walnuts
3 Eggs (pastured, organic)
2-3 Very Ripe Bananas, Mashed (I used 3)
1/4 cup coconut oil
1 tbs Pure Vanilla Extract
1. Pre-heat oven to 350 degrees F.
2. Grease a 12-muffin tin (I just use foil cupcake liners).
3. Mix the dry ingredients (except walnuts) in a large bowl.
4. Mix the wet ingredients in a medium bowl in order listed.
5. Add the wet mixture to dry mixture, then add the walnuts.
6. Transfer to muffin tins (I’m not sure why I took a picture at this point, because I ended up filling them up almost to the top).
7. Bake muffins for about 20 minutes. When a knife or toothpick comes out clean, they’re done.
8. Let cool in muffin pan for about 5-10 minutes.
9. Remove from pan and cool on wire rack.
I was able to hold out for at most five minutes before eating one. Heavenly. Within the next hour I had three more. They were just so good I couldn’t stop myself! Which is why the next day I gave three to my mom and brought the other five to work to give to my friends. As amazing as they were, I did NOT want to come home and eat another four muffins!
The next time I make this recipe I am going to omit the Truvia altogether. The bananas were just so sweet that I don’t think the Truvia was even necessary.
If you’re in the mood to bake I HIGHLY recommend this recipe. It was a total home run.