Plantain Almond Bread
I’ve hesitated to play with almond butter recipes, but I keep hearing about what a lovely binder it makes for the batter. So I caved.
These were wonderful. Gobbled up by Spy and Q.
First I simply made a bread by pouring the batter into a 9×12. Q liked it very much, but requested muffins. I did so, giving each muffin a face by decorating each with coconut flakes, coconut chips, raisins and nuts. Q thought this hilarious. When the kids at school leaned over to see what was in his lunchbox that day, Q greeted his muffin with, “Larry!” Then proceeded to pluck out his eyes, mouth… and declare it a zombie. Other 6th grade boys reportedly found this hilarious.
Instead of almond flour, I used a plantain (no big surprise, that). These muffins are a touch dry and work best with fruit mixed through them. Use blueberries, cut-up strawberries, raisins, or raspberries – and I’m sure there are other possibilities as well. Mix the fruit in the batter or drop them on top.
Plantain Almond Muffins
1 cup almond butter
1 green plantain, peeled and cut into quarters
1/4 cup unsweetened shredded coconut
1/4 cup coconut oil, melted
1/4 cup honey
1 tsp baking soda
1/4 tsp salt
Preheat oven to 350F. Throw all ingredients into a food processor. Run for 2-3 minutes or until you have a smooth batter. Add in any fruit by mixing it in by hand or by sprinkling it on top. Pour into a 9×12 baking dish or scoop about 1/4 cup batter into muffin papers. Bake 20-25 minutes. Allow to cool completely before cutting bread into squares.
Muffins with faces: