Papaya Banana Muffins
A moist and flavorful muffin that is perfect for breakfast or a snack. The combination of banana and papaya gives these muffins a unique and tropical flavor. They are also gluten-free and dairy-free, making them a great option for people with dietary restrictions.
I first came across this recipe in a small cafe in Costa Rica. I was immediately drawn to the unique combination of banana and papaya, and I knew I had to try them. I was not disappointed. The muffins were moist and flavorful, and they had a perfect balance of sweetness and tartness. I have since adapted the recipe to make it gluten-free and dairy-free, and I am happy to share it with you today.
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Prep time: 10 | Cook time: 20 | Serves: 6
Ingredients
  • 2 ripe bananas
  • 1/2 cup mashed papaya
  • 1/4 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • pinch of salt
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
  2. In a large bowl, mash the bananas and papaya together.
  3. In a separate bowl, whisk together the almond flour, coconut flour, baking soda, baking powder, cinnamon, and salt.
  4. Add the dry ingredients to the wet ingredients and mix until just combined.
  5. Fill the prepared muffin cups with the batter.
  6. Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.
  8. Serve and enjoy!
Why It Works
  • The combination of banana and papaya gives these muffins a unique and tropical flavor.
  • The almond flour and coconut flour make these muffins gluten-free and dairy-free.
  • The baking soda and baking powder help these muffins to rise and become fluffy.
  • The cinnamon adds a warm and spicy flavor to these muffins.