“Is that another papaya ready on the tree? Uh, oh.” I caught myself saying, uh, oh. Frozen papaya, dried papaya, papaya salads and smoothies, papaya for Tiko, seeds for me, what else is there? Papaya Banana Muffins!
2 c. gluten-free flour
1 c. panela or coconut crystals
1 tsp. baking powder
1 c. mashed papaya
2 mashed bananas
2 eggs, lightly whisked, or 2 T. chia seeds
1/4 c. coconut oil, melted
½ c. walnuts or macadamias, coarsely chopped
1/2 c. more chopped papaya, extra
Preheat oven to 350 degrees F. Use coconut oil to oil the pan, including the base and sides of a loaf pan.
Combine the flour, sugar and baking powder in a large bowl.
Combine mashed papaya, banana and eggs in a small bowl. Add to the flour mixture with the nuts, oil and extra papaya and gently stir until just combined. Spoon into the prepared pan and smooth the surface with the back of a spoon. Bake for 1 hour or until a knife inserted in the center comes out clean. Remove from oven. Set aside for 10 minutes before turning onto a wire rack to cool. Top with coconut and/or cacao nibs while cooling.
Cut into thick slices. Serve warm or at room temperature.
Word of the Day – temperatura –temperature
Tip of the Day -For pancakes, using this same recipe, heat a lightly greased large non-stick frying pan over low to medium heat. Cook 2–3 tablespoons of the mixture per hotcake, in batches, for 2–3 minutes each side or until puffed and golden. Transfer to warm serving plates and serve with berries, honey or syrup.