Thursday, July 12, 2018

Plantain Muffins with Mango and Collagen

Happy Thursday!  Is it just me or does it seem like the summer is flying by?  I saw the back-to-school stuff at Target the other day and I am not ready at all for it.  I need this summer to slow down a bit.  Last week I was telling you how I was not planning on turning on the oven any time soon and yet here I am with another recipe.  I saw the frozen plantain bags at Trader Joe's and I couldn't help it.  I had to bake something.  This recipe brings all the flavors of summer since they have mango in them.  Mangoes are in season right now so they are a great option to add to your smoothies or baked goods.  They are high in vitamins a and c and beta carotene among others so they have both skin and immune system benefits. 

Here is the recipe I used:
1 bag of frozen plantains (Trader Joe's)
1 cup mangoes
1 egg
1/2 cup almond milk
1 tsp baking soda
1/4 cup coconut flour
1/4 tsp salt
1 scoop collagen peptides
Place the plantains in the fridge the night before you will use them so that they thaw.  Preheat the oven to 350F and coat the bottom of a muffin tin with oil.  Blend the plantains until you have a smooth puree.  Add the rest of the wet ingredients and mix together.  In a separate bowl, mix the dry ingredients.  Combine the wet and dry ingredients together.  Fill the muffin tins about 3/4 full and smooth the tops with the back of a spoon.  Bake the muffins for about 30 minutes or until a knife comes out clean.  Let the muffins cool on a rack. 

Here are the nutrition facts for these muffins:

These muffins are naturally sweetened by the mangoes and are low in carbs.  I like how they have a good amount of protein in them.  They work great as a snack or for breakfast with some fruit on the side.

These muffins have been a hit with both kiddos, a tough feat these days that my 2 year old is pickier with his food.  I hope you enjoy them too!

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