Ripe Plantain Muffins | nenthra pazham muffins

Ripe Plantain muffins are baked with the goodness of ghee, millet flour and warm spices like nigella seeds and cardamom are best served with a cuppa.
nenthra pazham muffins in the muffin tray
Don't we all end up with an overripe plantain that cannot be used in the usual Malabar plantain recipes? Now you can make these muffins that are nothing short of satiating. Along with the plain and wheat flour, these plantain muffins are filled with the goodness of millet flour too! Also, If you know me, you know I don't skip the nigella seeds for banana bakes :-P 

It is about time I share the muffin version of my quick bread using overripe nenthra pazham. I used the same recipe for 5 to 6 muffins but played with adding different flours and also tried the Grease and Flour method to grease the muffin holes. You may use muffin liners or cupcake liners or baking paper. Also, you may replace the millet and atta flour with plain flour.

Ripe Plantains are commonly called Kerala Banana and we call them nenthra pazham or ethapazham. These muffins are perfect for a mid-day grab and eat snack or evening chai snack. These jumbo plantain muffins are so beautifully baked that I couldn't stop myself from clicking the half-eaten muffins.

half bitten muffin showing the inside texture


Ripe Plantain Muffins still in the muffin tray

Ripe Plantain Muffins | nenthra pazham muffins

INGREDIENTS

1 cup = 250ml 

Measured the ingredients by fluff, scoop and sweep method. 

Dry Ingredients:

  • 1/2 cup all-purpose flour (maida)
  • 1/4 cup finger millet flour (ragi)
  • 1/4 cup whole wheat flour (atta)
  • 1/3 cup sugar (can add up to 1/2 cup for sweeter bread)
  • 1/2 teaspoon of baking powder
  • 1/4 teaspoon of baking soda
  • 1/2 teaspoon cardamom powder
  • 1/2 teaspoon nigella seeds and more to sprinkle on top
  • a pinch of salt
Wet Ingredients:
  • 1 large egg
  • 1/4 cup melted ghee
  • 3/4 cup fully mashed ripe plantain (best to use a processor or mixie) 

METHOD

  1. Prepare the oven and pan: Preheat the oven to 180°C with the wire rack in the middle. Lightly grease and flour a 6 hole muffin tray (medium size) or use muffin liners. 
  2. Prepare the batter: Add all the dry ingredients into a large bowl and whisk to combine. In a smaller bowl, whisk the egg, then add the processed ripe plantain and melted ghee. Whisk until well incorporated. Gently fold the wet ingredients into the dry ingredients using a spatula. DO NOT overmix. Fold in the same direction until combined.
  3. Prepare to bake the ripe plantain muffins: Spoon the batter into the muffin holes up to the rim for larger muffins (you will get 5 muffins this way) or fill all 6 muffin holes just 3/4th of the hole. If going with large 5 muffins, fill the empty muffin hole with little water to aid even baking. Sprinkle some nigella seeds over each muffin. 
  4. Bake the muffins: Bake the muffins in the preheated oven for 25 to 30 minutes or until it passes the toothpick test. Remove and let the tray cool on a rack. The muffins will release easily. 
  5. Serve and store: Serve for breakfast or tea time with chai or coffee. Store at room temperature in an airtight box for 2 to 4 days.
NOTES: Feel free to replace the flour ingredients with all maida or all atta. 

muffins served with a mug of chai beside a kettle

MORE MUFFIN RECIPES
If you’ve tried this Ripe Plantain Muffins recipe or any other recipe on ButFirstChai, then don’t forget to leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share them with me on Instagram so I can repost them on my Stories!

Comments

  1. looks yumm, very curious about the taste especially with the nigella seeds and the different flours

    ReplyDelete

Post a Comment