Lil Miss Fitness Freak

"And though she be but little, she is fierce"

Brownie Stuffed Plantain Muffins

4 Comments

Hey Friends,

***So I’m re-posting this recipe so that I can take part in CandyFit’s #RecipeFriday as I have wanted to do that for a while and this week I actually had a good lil recipe to share with the blog world. Is that cheating? πŸ˜› Anyways I hope you enjoy them, they are quite yummy. Thanks to Kierston for the link up partay and don’t forget to head over to her blog and check out all the other cool recipes!***

So I had promised you the recipe for these lil babies last night in my WIAW post

IMG_2447So now is the time I will give it to ya! I wanted to wait and not add it to my post last night because 1. I was running super late and my boyfriend was wanting me to come join him for our nightly Entourage watching and 2. because I wanted to try one out for myself, rather than relying solely on my boyfriends thumbs up, before giving you the recipe! So I had one last night and they were really yummy! Yes, a success with my first plantain experience! πŸ˜€ Subtly sweet from the plantains, chocolately from the brownie pieces and a nice lil crunch from the random nuts and cacao nibs that were added into the batter. A lil bit of everythang in there. Just look at those brownie chunks! So good.

Brownie Stuffed Plantain Muffins

IMG_2455Serves 12

Wet Ingredients 1

1 tsp coconut oil

150g ripe plantain

Wet Ingredients 2

1 large egg

1 large white white (3 tbsp liquid egg whites)

1/4 cup apple sauce

1/4 cup milk (I used unsweetened Dream Blends- coconut and almond blend)

1 tbsp natural crunchy peanut butter (or favourite nut butter)

2 tbsp peanut flour + 2-3 tbsp water to reconstitute

2 tsp coconut oil (liquid)

Dry Ingredients

1 scoop Cellucor peanut butter marshmallow whey (or other PB or vanilla flavoured whey)

1/2 cup oats

2 tbsp coconut flour

2 Stevia packets (or more if you have a bigger sweet tooth)

1 tsp cinnamon

1 tsp baking powder

Add-Ins

1 Quest Brownie bar, cut into chunks (feel free to replace with chocolate chips, carob chips, etc)

1/2 ounce of raw cacao nibs

Directions:

  1. Slice up your plantain and sautee in the 1 tsp of coconut oil on medium/medium high heat. When they have caramelized on both sides and start sticking to the pan, add some water (few tbsp at the most) to the pan (be careful as it will spit a little bit), swirl it around and pop a lid on it. What you are doing here is first caramelizing (through sauteing them) the plantains to release more sweetness and then steaming them to heat them through more so you can mash it all up into a puree. When the majority of the water has been soaked up, begin to mash up the plantains and continue to add water and pop the lid back on until all of the plantains have been mashed up. Take off the heat and set aside.
  2. Preheat your oven to 325 degrees.
  3. Pulse half of your oats into a flour (1/4 cup of oats).
  4. Add your oat flour to a large bowl and then add the rest of the dry ingredients to the bowl and combine.
  5. Crack the egg into a separate bowl and whisk until it’s all broken up. Add the rest of the wet ingredients (with the exception of the coconut oil as it will solidify again as the ingredients are cold) and combine until the peanut butter is broken up and distributed.
  6. Add the plantain mixture to the wet ingredients and mix well, mashing any larger lumps.
  7. Add the 2 tsp of coconut oil and quickly mix. **If your coconut oil starts to solidify again, you can microwave the mixture in 30 second intervals (you don’t want to cook the eggs) and stir until it is more liquidy again**

    IMG_2432

    Here’s what your wet mixture will look like

  8. Fold the wet into the dry ingredients. **If your mixture is too dry, add a lil more water** it will depend on your whey
  9. Chop up your brownie Questbar (if using) into chunks and fold those and the cacao nibs into the batter.
  10. Pour your batter into 6 large (or 12 smaller) sprayed muffin molds and bake covered (aluminum foil tented) in the oven until the muffins have set in the middle and when a toothpick inserted into the centre it comes out clean. Mine, which I baked into 6 larger muffins, took about 25 minutes to bake.
  11. Remove from the oven and let cool before flipping them out of the muffin tins.
  12. Enjoy!

Nutritionals (per 1/12 of the recipe, or 1/2 a large muffin)

Calories: 102.9, Fat: 4.2g, Carbs: 11.8, Protein: 6.8g, Fiber: 3.7, Sugar: 2.7g (all from the plantain)

Eaten hot or cold (cold brings out more sweetness, but I like my goodies warm), topped with nut butter or plain, these are really good so I hope you enjoy them as much as we did over here! I get super excited (nerd much) when a new experiment works out well. πŸ˜€ Remember, feel free to add in anything your lil heart desires but the Questbar chunks really make these more decadent πŸ˜‰

Keep nommin’

-Chelsea

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4 thoughts on “Brownie Stuffed Plantain Muffins

  1. These look amazing! And .. um… peanut butter marshmallow whey <— I've never heard of this flavour before! Yum!

    Thanks for linking up to #RECIPEFRIDAY! Totally not cheating hehe

    • Thanks!!! They are really good! The plantains lend themselves well, adding a subtle sweetness. Yeah the whey is by cellucor, but I might argue that the cinnamon swirl is better! πŸ˜‰ great dipping sauce for apples and your carob bread.

      Thanks for making the link up party, lots of inspiration to be found!

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