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Recipe: Plantain Cupcakes For Brunch

Plantain breakfast cupcakes. That’s what came to mind when I stared at my bunch of plantains that were on their way to becoming over ripe before I could figure out what to cook with them (again). I quit frying my plantains ages ago and have resorted to baking which is much healthier. So how was this going to pan out? Well, it was going to be quick and easy, but most of all healthy and delicious! All I needed in addition to my about-to-be overripe plantains, were some eggs, sardines, tomatoes, salt, black pepper, olive oil.



  • 4 large eggs
  • 1 can of sardines
  • 3 cherry tomatoes / 1 small tomato to garnish
  • Pinches of salt, black pepper
  • 1 table spoon of olive oil

plantain cupcakes


  • Peel the ripe plantains, place in a bowl and mash them with a fork, potato masher or a small pestle
  • Season the plantain with salt and pepper
  • Lightly coat a muffin pan with a little olive oil
  • Spoon the plantain mixture into the muffin pan and the create a well in each
  • Blind bake the plantain in the oven at 200 degrees C for 30 minutes until cooked through
  • Remove the plantain cups from the oven and allow to cool
  • Boil 6 eggs until hard ~15 minutes. Once cooked set in a bowl of cold water for 10 minutes
  • Peel and mash the boiled eggs, add in salt and pepper to taste, and then add in the canned sardines. Note: be sure to remove the scales, bones and excess oil from sardines before adding them to the eggs. Mix together until all the ingredients are combined
  • Scoop the egg mixture into the plantain cups and garnish with sliced tomatoes
  • Serve

 plantain cupcakes


You can add a variety of ingredients to your eggs including cooked onions, tomatoes, peppers etc.

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