I am not a morning person. Never have been, and (in spite of forcing myself to wake up early), never will be. I may LOOK like I am awake, there is a 100% guarantee that I am basically sleep walking until my 3rd cup of coffee… or about 10am. Since my brain is typically off when I’m heading out the door, I like to keep my morning routine simple, and as idiot proof as possible. I am constantly working on recipes that are quick, easy, delicious, paleo, gluten free… and can travel (eggs are a bit difficult to eat on the subway).
For the past year my Pinterest feed has basically exploded with various types of mug muffin’s and cakes, but I could never find one that met my dietary restrictions. So I set to work, and came up with these delicious plantain muffins – gluten free, paleo, and no coconut flour. The result is a very moist muffin, vaguely reminiscent of good banana bread, and very filling.
Plantains have always worked well for me in other baked goods, and they have the additional advantage of being FAR more affordable than some of the more exotic flours. Morning Tip: This batter can be refrigerated for up to two days, so I like to save half the batter in the fridge overnight, and nuke it up in the morning to make this recipe last for two days. Enjoy!
[amd-yrecipe-recipe:14]
