Cut the ends off of the plantains. Then score the plantains by cutting a long horizontal line through the peel – end to end.
In an Instant Pot, place the plantains on a wire rack along with ¾ cup water. Attach the lid and ensure knob is set to sealing.
Cook on High pressure for 8 minutes. Allow the pressure to release naturally. Remove the lid.
Meanwhile, pre-heat the oven to 350° F.
Remove the plantains from the Instant Pot and carefully remove and discard the peels. Place the plantain in a food processor.
Process the plantains until it eventually forms a dough, which may take 2-3 minutes.
Remove the dough and divide the dough into 12 equal pieces. Shape each into a ball.
Lightly grease twelve muffin cups and place one dough ball into each cup in a muffin tin. Press down the center to form a cup shape with rounded edges.
Bake for 15-20 minutes. Remove from the oven to cool.
Fill with your favorite ingredients and enjoy!Store the cups in an airtight container for up to 10 days in the refrigerator.
Notes
* You want to use green plantains because they’re more starchy and less sweet. Ripe plantains are yellow with dark spots or lines.If you don’t have a pressure cooker, you can either microwave or boil the plantains. If microwaving, start by scoring the skin and cook for 6-7 minutes. (The peels with turn black in the microwave.).To boil, cut the plantains into large chunks and boil in water for 25 minutes. Then drain off the water, peel the chunks, and proceed with the food processor.If your dough doesn’t form into a ball, allow the plantain to rest for 20 minutes, then try processing it again.