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Tender and naturally sweet plantain muffins flavored with cardamom and nigella seeds, perfect for a wholesome breakfast or snack.

  • Total Time: 35-40 minutes
  • Yield: 12 regular-sized muffins 1x

Ingredients

Scale
  • 1 cup All-Purpose Flour
  • 1/2 cup Finger Millet Flour (Ragi)
  • 1 cup Whole Wheat Flour (Atta)
  • 1/2 cup Sugar
  • 1 tbsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 tsp Cardamom Powder
  • 1 tbsp Nigella Seeds
  • 1/2 tsp Salt
  • 1 large Egg
  • 1/4 cup Melted Ghee
  • 2 ripe plantains, mashed

Instructions

  1. Preheat the oven to 180°C (350°F) and grease or line a muffin tray.
  2. Mash the ripe plantains until smooth.
  3. In a large bowl, whisk together all-purpose flour, finger millet (ragi) flour, whole wheat flour, sugar, baking powder, baking soda, cardamom powder, nigella seeds, and salt.
  4. In a separate bowl, whisk the egg until fluffy, then stir in the mashed plantains and melted ghee until smooth.
  5. Gently fold the wet mixture into the dry ingredients until just combined, avoiding overmixing.
  6. Spoon the batter into the muffin cups, filling to the top for large muffins or about 3/4 full for regular-sized muffins; add a little water to any empty cups to help them bake evenly.
  7. Bake at 180°C (350°F) for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Remove muffins from the oven and let them cool on a wire rack before serving.

Notes

Use fully ripe plantains with black spots for best sweetness and flavor., Avoid overmixing the batter to keep muffins fluffy and tender., Try substituting different flours, but note that texture may vary., Adjust sugar level to taste or replace with honey or maple syrup., Add nuts, chocolate chips, or fresh herbs for variations., To make vegan, replace egg with flaxseed egg (1 tbsp flaxseed meal + 3 tbsp water, let sit 5 minutes)., For gluten-free, replace all-purpose flour with a gluten-free flour blend., Store baked muffins in an airtight container at room temperature for up to 4 days or refrigerate for up to one week., Freeze unbaked dry and wet ingredients separately up to 24 hours ahead for convenience., Freeze baked muffins for up to 3 months; thaw before reheating., Reheat muffins in microwave for 10-15 seconds or in oven at 180°C (350°F) for 5-7 minutes.

  • Author: Laura
  • Prep Time: 10 minutes
  • Cook Time: 25-30 minutes
  • Category: Snack

Nutrition

  • Serving Size: 1 muffin
  • Calories: Approximately 180-200 calories per muffin (varies with specific ingredients and add-ins)
  • Fat: Approximately 6-8 grams per muffin
  • Carbohydrates: Approximately 30 grams per muffin
  • Protein: Approximately 4-5 grams per muffin