How do you get your kids to eat papaya? Add it to muffins

These fluffy and moist muffins are packed with goodness are so delicious, you will not be able to keep your hands off them!

Papaya banana coconut muffins cooling on rack

Many kids [and adults too] can't stand the smell and taste of papaya. No matter how sweet or delicious the fruit may be, just the sight of it makes them run a mile away. So how do you get them to eat this fruit that is packed with anti-oxidants and vitamins. These muffins are  one way.

These muffins are eggless and do not have any butter. To make them healthier, you can replace all-purpose flour with wholewheat flour as well. They can be eaten as dessert, snack or even a quick breakfast.

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.

Makes 12 muffins

Ingredients

  • 1½ cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ¾ cup papaya [very ripe, mashed or pureed]
  • ¾ cup banana [very ripe, mashed or pureed]
  • ¾ cup sugar
  • ½ cup vegetable oil
  • 1 tsp vanilla extract
  • ⅓ cup coconut flakes; a little extra for topping

Preparation method

  1. Pre-heat the oven to 375⁰F or 190⁰C. Line a 12-cup cupcake pan with paper liners. Set aside.
  2. Take the flour, baking powder, baking soda and salt in a bowl. Whisk well to combine. Set aside.
  3. In a medium bowl, combine the mashed papaya, banana, sugar, oil and vanilla extract. Whisk well to combine.
  4. Tip in the dry ingredients and mix till just combined. Gently fold in ⅓ cup of coconut flakes.
  5. 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.
  6. Bake for 20 minutes or till a toothpick inserted in a muffin comes out clean. Remove from oven and cool in pan for five minutes. Transfer muffins to a wire rack to cool completely. Store in an airtight container at room temperature for a day or upto 3 – 4 days in the fridge.
You may also like: What's in your kid's tiffin?

This recipe was first published in the February 2016 issue of Complete Wellbeing.

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