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
- 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
- Pre-heat the oven to 375⁰F or 190⁰C. 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 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.
This recipe was first published in the February 2016 issue of Complete Wellbeing.
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