Sweet and Spicy
Serving Size:
12
Prep Time:
15-20 min
Bake Time:
20 min
Calories:
222 per muffin
About this Recipe
- 2 cups all purpose flour
- 3/4 cup brown sugar, packed
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 large egg
- 1/2 cup milk
- 1/3 cup unsalted butter
- 1 tsp vanilla extract
- 3 medium plantains, well-ripened and mashed
- 2 habaneros, one green and one red
After trying alloco for the first time, it quickly became one of my favourite snacks (I definitely told my partner that “I could eat them like candy!” which I still stick by, even if he laughs at me when I say it.) I knew I needed to make a recipe with plantains and thought muffins would be the perfect place to start.
I added habanero to the batter to mimic the spicy habanero sauce that alloco is usually eaten with. The colour of the habanero will offer different levels of spice and different flavour profiles, and therefore are used differently across Africa based on the type of dish. I used one red (a stronger, roasted flavour with more spice) and one green (more mild with a fresher, more vegetal flavour) which balance in the muffins perfectly.
Step by Step Instructions
Step 1
Measure the flour, sugar, baking powder, baking soda, and salt into a large bowl (all of the dry ingredients). Stir to mix all ingredients, and be sure to break up any clumps of brown sugar.
Step 2
Combine the next four ingredients (the wet ingredients) in a medium bowl. Add this to the bowl of dry ingredients and mix until just moistened (it will not be fully combined as you still need to add the plantains).
Step 3
Peel and slice the well-ripened plantains and place in a separate bowl. Depending on how soft they are, you can use a fork, a potato masher, or an electric beater to fully mash the plantains.
Pro Tip: The time it takes for the plantains to ripen, which you can determine based on their colour and softness, will vary depending on their colour when you buy them. Before baking, ensure they are dark in colour (they will be black when completely ripened) and feel soft when you poke the skin with your thumb – these are ready to use! If your plantains have fully ripened (that is, they are fully black) and you aren’t ready to bake with them yet, place them in the freezer until you are ready to use them.
Step 4
Add the mashed plantains to your batter and mix until everything is just combined. Be careful not to over-mix the batter (you do not want it completely smooth like a cupcake batter).
Step 5
Chop the habaneros finely, being sure to remove the seeds. I wanted to be able to see little pieces of habanero in the batter, so I roughly chopped the habaneros. This is completely up to you! Add your chopped habaneros to the muffin batter and mix gently with a wooden spoon until all pieces are well distributed.
Option: You can also use a mixer to combine the plantains and the habaneros and add both to your muffin batter at the same time.
Pro Tip: If you’re anything like me and taste the batter before baking, you will notice that the batter is very spicy on account of the habaneros. The baked muffins will be less spicy than the raw batter. You can always add more habanero if you want your muffins extra spicy!
Step 6
Add the batter to your greased muffin tin, filling each to almost the top for large, fluffy muffins (the only way to have them in my opinion). Bake at 375°F for about 18-20 minutes, or until a wooden pick inserted into the middle of the plantain habanero muffin comes out clean. Be sure to let your muffins cool before removing from the pan.
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