Papaya, Banana & Coconut Muffins
At the Corner of Happy and Harried |
At the Corner of Happy and Harried |
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  • 1 tsp Baking soda - 1 tsp Salt - ½ tsp Papaya - ¾ cup, very ripe, mashed or pureed Banana - ¾ cup, very ripe, mashed or pureed Sugar - ¾ cup Vegetable oil - ½ cup Vanilla extract - 1 tsp Coconut flakes - ⅓ cup plus a little extra for topping the muffins How to: Pre-heat the oven to 375 deg.F. Line a 12-cup cupcake pan with paper liners. Set aside. Take the flour, baking powder, baking soda and salt in a bowl. Whisk well to combine. Set aside. In a medium bowl, combine the mashed papaya, banana, sugar, oil and vanilla extract. Whisk well to combine. Tip in the dry ingredients and mix till just combined. Gently fold in ⅓ cup of coconut flakes. Scoop batter into the prepared cupcake pan. Top each portion with some coconut flakes. Gently tap the pan on the counter-top to level the batter and get rid of any air bubbles. Bake for 20 minutes or till a toothpick inserted in a muffin comes out clean. Remove from oven and cool in pan for 5 minutes. Transfer muffins to a wire rack to cool completely. Store in an airtight container at room temperature for a day or up to 3-4 days in the fridge. Notes: 1. Use very ripe papayas and bananas in this recipe for best results. Mash the fruits well with a fork or puree in a blender before using in the recipe.2. These muffins are eggless and neither do they have any butter in them. You can use all-purpose flour, wholewheat flour or a combo of both. They can be eaten as dessert, snack or even a quick breakfast. 3.5.3208
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