Plantain Muffins with a Streusel Topping

Difficulty level: Easy

If you love plantains and/or banana muffins, this recipe is for you! This recipe was inspired from a previous collaboration with Francis Opoku from Mr Plantain Crisp where I used his sweet cinnamon flavoured plantain chips to make a satisfyingly crunchy streusel topping taking this humble muffin recipe to another level.

The plantain muffin is very similar in taste and texture to a banana muffin, so even if you're not a big fan of plantains I'm sure I'll make a fan out of you with this recipe. What's even better about this recipe is that it requires over-ripe plantains, so there's no more stress involved if you forget to cook them.

London-based entrepreneur Francis Opoku sprung back from redundancy during the pandemic and launched his business in 2020. Using the finest organic plantains sourced from South America, Francis creates irresistible plantain crisps. His distinct flavours are made with all natural ingredients and are vegan friendly. Not only are they a great, healthy snack, his plantain crips can be used in a whole range of dishes from crispy fried chicken to a crunchy summer salad. Find out more about @mrplantaincrisp via www.mrplantaincrisp.com

Servings

Prep Time

5 minutes

Cooking/Baking Time

20-25 minutes

Ingredients

For the muffins

10 oz. self-raising flour
¼ tsp. ground nutmeg
1 tsp. ground cinnamon
1 tsp. baking powder
1 tsp. bicarbonate of soda
5 oz. golden caster sugar
2 over-ripe plantains
6 fl. oz. sunflower oil
1 tbsp. milk
2 tsp. vanilla extract
1 egg

For the streusel topping

1 oz. soft light brown sugar (or light muscovado sugar)
1 oz. white granulated sugar
2 oz. plain flour
2 oz. unsalted butter, cut into cubes
1tsp. ground cinnamon
1 packet Mr Plantain Crisp's Sweet Cinnamon
1 oz. pecans, finely chopped

Method

Preheat oven to gas 180º C (350º F). Line a muffin tray with muffin paper cases.
Make the streusel topping by combining the sugars and flour. Next rub the butter into the mix until it resembles fine bread crumbs. Stir in the remaining ingredients and set aside.
For the muffins, sift all the dry ingredients (except the sugar) into a large bowl. Add the sugar and mix well.
Mash the plantain thoroughly in a mixing bowl until it becomes pulpy, then add to the dry ingredients along with the remaining wet ingredients.
Mix well with a spatula or an electric whisk on a medium speed until a smooth batter is produced.
Scoop the mixture into each muffin case two-thirds full, and then evenly distribute topping over the muffins.
Bake in the oven for 20-25 minutes. (Tip! If a toothpick comes out clean after being inserted into some of the muffins, they are ready to come out the oven).
Once baked, leave to cool slightly for 10 minutes. Serve warm or leave to cool completely before consuming. Enjoy!

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