Ingredients

• 1.5 cups all-purpose flour
• 0.67 cups white sugar
• 0.5 cups cornmeal
• 1 tablespoon baking powder
• 0.5 teaspoons salt
• 1 cup milk
• 1 cup mashed , ripe plantains
• 0.33 cups corn oil
• 2 large eggs
• 3 tablespoons unsalted butter , melted

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 16 muffin cups or line with paper liners.
2. 2 Stir flour, sugar, cornmeal, baking powder, and salt together in a bowl. Whisk milk, plantains, oil, eggs, and butter together in a separate bowl; stir in flour mixture until just combined. Do not overmix batter. Rest batter at room temperature for 10 to 15 minutes. Spoon batter into the prepared muffin cups, filling each 2/3 full.
3. 3 Bake in the preheated oven until golden and tops spring back when lightly pressed, 15 to 18 minutes.

Nutrition per serving