Ingredients Jump to Instructions ↓

  1. 1 large ripe plantain

  2. 1/4 teaspoon light butter

  3. 1 1/2 teaspoons ground cinnamon

  4. 2 cups all-purpose flour plus

  5. 2 tablespoons all-purpose flour

  6. 2 teaspoons baking powder

  7. 1/2 teaspoon baking soda

  8. 2 tablespoons light butter

  9. 3/4 cup SPLENDA Sugar Blend

  10. 1/3 cup SPLENDA Brown Sugar Blend

  11. 2 egg whites

  12. 1 egg yolk

  13. 8 ounces light vanilla yogurt

  14. 1 teaspoon vanilla extract

  15. 1 small ripe banana, mashed

  16. 3/4 cup pineapple chunks

  17. 1/2 cup sliced almonds, for garnish

Instructions Jump to Ingredients ↑

  1. To prepare plantain: Preheat oven to 350°F (175°C). Slice skin of plantain and spread teaspoon butter and cinnamon on top. Wrap in aluminum foil and bake for 45 minutes. Allow to cool. Remove from skin and set aside. To prepare muffins: Sift flour, baking powder and baking soda into small bowl. In large bowl, cream butter and SPLENDA Sugar Blend and SPLENDA Brown Sugar Blend. Add eggs, yogurt, vanilla, mashed banana, and plantain. Fold in flour mixture. Fold in pineapple. Line muffin pans with paper liners. Fill each liner about 2/3 full. Top with sliced almonds if desired. Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean.


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