Plantain cupcakes for brunch

Plantain breakfast cup cakes. That’s what came to mind when I starred 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.

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 These were prepped and cooked in 45 minutes flat. In time for Sunday brunch. It’s a great and easy alternative if you are cooking for the family or having friend over for a leisurely breakfast/lunch. I’m definitely going to make the recipe again with a few more filling ideas that I have in mind. This is a great way to use up your plantains outside of frying, boiling or making a porridge.

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I decided to garnish my cupcakes with some cherry tomatoes I had leftover from a salad I made the day before. You can use other garnishes for these. Spring onions, cilantro, basil leaves are a few that come to mind. Something fresh to complement the flavours in the eggs. 

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We got stuck into these right away. They are quite filling. You can certainly make these ahead of time and then store them in the fridge for serving later. You can reheat them in the oven for a few minutes if you’d like them warm. You can also add these to a salad. I’m quite proud of myself with this stroke of genius (if I may say so myself) and my oga totally approved!

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Plantain breakfast cupcakes
Breakfast cupcakes with a twist, made with ripe plantains
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  1. 4 large eggs
  2. 1 can of sardines
  3. 3 cherry tomatoes / 1 small tomato to garnish
  4. Pinches of salt, black pepper
  5. 1 table spoon of olive oil
  1. 1. Peel the ripe plantains, place in a bowl and mash them with a fork, potato masher or a small pestle
  2. 2. Season the plantain with salt and pepper
  3. 3. Lightly coat a muffin pan with a little olive oil
  4. 4. Spoon the plantain mixture into the muffin pan and the create a well in each
  5. 5. Blind bake the plantain in the oven at 200 degrees C for 30 minutes until cooked through
  6. 6. Remove the plantain cups from the over and allow to cool
  7. 7. Boil 6 eggs until hard ~15 minutes. Once cooked set in a bowl of cold water for 10 minutes
  8. 8. 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
  9. 9. Scoop the egg mixture into the plantain cups and garnish with sliced tomatoes
  10. 10. Serve
  1. You can add a variety of ingredients to your eggs including cooked onions, tomatoes, peppers etc
My Belle Don Full


  1. Creative!! Must try this very soon. I have a colleague who bakes when she is bored. Seems you me like you may fall into the same school of thought churning out wonderful ideas like this. Love your blog – full of very beautiful pictures and receipes. Please dont stay away for too long….. 🙂

  2. Looks tasty! 🙂

  3. Looks good. I’ll try this someday….. Thanks.

  4. Nwachukwu Destiny

    What a wonderful meal! I must try

  5. My mouth is watering from the idea of having a bite of this! I must make it

  6. Desert for breakfast that my mum could get behind 🙂 Looks delicious!

  7. princewill Osemere

    I love this….

  8. It looks very appetizing =)

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  10. Looks like I’ll be trying this out very soon.. like the sound of it… and its quick and easy.

  11. quite creative. who would have thought.

  12. Pingback: PIC OF THE WEEK: PLANTAIN CUPCAKE | Chefs n Delicacy

  13. Galadancihidayat

    What a perfection…

  14. Yummy. Can’t wait to make this, it looks delicious. Thank you…….

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