Today I’d like to share with you the recipe for Papaya Banana Cardamom Muffins. They are moist and delicious muffins that make for the perfect breakfast (or tea time treat, why not?).
I came up with the idea as I bought a bag full of ripe papayas and also had some ripe bananas I had to put to good use. I still remember the first time I tasted papaya. I was in India and it was love at first bite. Hence, to honour that first experience, I added a hint of cardamom to the batter and to honour Australia, I used macadamia nuts too. These add a little crunch, which is something I love when eating a soft and moist muffin.
The papaya-banana combination is AMAZING, and it’s a flavour profile I will be exploring more often.
This recipe is definitely a keeper. I hope you enjoy it too!
Papaya Banana Cardamom Muffins
Papaya Banana Cardamom Muffins – aka how to start your morning with a touch of exotic. These muffins are moist and simply delicious!
- 150 gms – 1 ¼ cup self-raising flour
- 100 gms – ½ cup brown sugar
- ½ tsp baking powder
- ½ tsp cardamom powder
- 40 gms – 1/3 cup macadamia nuts toasted and chopped
- 65 ml – ¼ cup mashed banana
- 65 ml – ¼ cup mashed papaya
- 1 egg whisked
- 75 ml – 1/3 cup vegetable oil
In a bowl, combine the flour, sugar, cardamom powder, and baking powder.
In another bowl, combine the mashed papaya, banana, and eggs.
Add the wet ingredients to the flour mixture.
Also add the vegetable oil and macadamias (keep a tablespoon for the tops). Gently stir until just combined.
Put the batter into the muffin tray cups lined with paper, filling each to about 3/4.
Top with the remaining chopped macadamias.
Bake at 190°C – 375°F for 18-20 minutes or until cooked through.
When cooked, let them cool down in the tray for 10 minutes, then put them on a wire rack to cool down completely.