Breakfast Tuesday: Chocolate Peanut Butter Plantain Muffins
October 25, 2011
The word “amalgam” kept popping up in the article I was reading this morning, before I embarked on my Breakfast Tuesday endeavors. It’s a word I grew close to, and practically fell in love with, during my time in graduate school. I always thought “amalgam” and all its variants were apt words to use when talking about literature because it’s a word with a huge scope, a word that makes sure you know that there are many, many things you can and should consider when looking at other words on a page. It reminded me that words aren’t just words; they are words with past definitions, words coming out of someone’s mouth, words used while thinking about other words, etc. Looking it up now, though, I see the definition is a lot more straightforward. Apparently, an “amalgam” is primarily an alloy used for filling teeth, and only secondarily a “mixture of different elements”. I guess being immersed in a world where poetry is practically shooting out of your eye sockets makes you see and understand things differently (and abstractly, it seems).
Regardless of the dictionary definition, it kept jumping off the page and grabbing my attention, basically screaming at me, and then hopping around to each corner of my mind. I remembered how much I loved the word because I loved thinking about the world as a seamless combination of all things past, present, and future. I browsed breakfast recipes, to share this Tuesday, in this state of mind and felt compelled to throw a bunch of ingredients together into one, self-contained, breakfast food. Muffins seemed perfect for the job because you really can just throw a bunch of pantry/fridge/fruit basket ingredients together to make your own baked and breakfast appropriate amalgamation. According to my poetically-stretched and partly made-up definition, at least!
(PS- Fun fact: The online dictionary lists “cocktail” as a synonym for both “amalgam” and “amalgamation”.)
Chocolate Peanut Butter Plantain Muffins
(Recipe adapted from Handle the Heat, originally “Chocolate Banana Muffins”)
Yields 12 muffins
Notes: Since the original recipe did not call for peanut butter, you could easily skip it, and, if you’re craving a sweeter breakfast, you can fold one cup chocolate chips or chopped chocolate into the batter before transferring it to the tin.
3 very ripe plantains, mashed
¼ cup creamy peanut butter, melted and slightly cooled
¾ cup granulated sugar
1 large egg
1/3 cup unsweetened applesauce
½ cup whole-wheat flour
½ cup all purpose flour
½ cup unsweetened cocoa powder
½ teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1. Preheat oven to 375 degrees F and line muffin tin(s) with cupcake papers or grease individual muffin cups.
2. In a medium bowl, whisk together flours, cocoa powder, salt, baking powder, and baking soda until completely combined.
3. In a large bowl, whisk together plantains, peanut butter, sugar, egg, and applesauce until completely combined. Add flour mixture to wet mixture and fold ingredients together until just combined. Be careful not to over mix.
4. Fill each muffin cup almost to the top with an equal amount of muffin batter.
5. Bake muffins in preheated oven for 20 minutes, or until a cake tester inserted into a muffin comes out clean.
6. Cool muffins in pan for a few minutes before removing to a cooling rack to cool completely.
Muffins are best the day they are made, but can stay in an airtight container at room temperature up to two days. You could also freeze the muffins, baked or unbaked, up to a month, reheating or baking as needed.