Muffins are my go-to snacks. I started my muffin love-affair by baking regular muffins and gradually tried to make them healthier and more delicious by adding or removing various ingredients. Nowadays I use whole wheat flour or oat flour, omit the eggs and butter, and still end up with perfectly fluffy, most and delicious muffins.
Case in point – these delicious papaya and banana muffins with a touch of coconut. This recipe was created for a slew of papaya recipes I wrote for a magazine last month. Banana is an absolutely wonderful ingredient to bake with. It makes cakes, breads and muffins soft, naturally sweet and delicious. And papaya? Even more so, as I happily found out!
I am sure this recipe can be made with just papaya alone, provided they are sweet and very ripe. But I loved the combo of papaya and bananas here. Each fruit is able to hold its own in terms of taste and aroma. And as an afterthought, I added some coconut flakes to the batter and also topped the muffins with some coconut. The coconut adds a lovely texture and get nicely toasted on top of the muffins. The flavor combo is nothing short of brilliant! I call them tropical muffins!!
These muffins do not contain eggs or butter. The fruits, some yogurt and a bit of oil keep the muffins fluffy and moist. Muffins are a great recipe to get baking with small kids. All it takes is a bowl and a whisk. I simply measure out the ingredients and Boy gets to work mixing the dry and wet ingredients and whisking them together. He simply loves it!
- Flour - 1½ cups (use all-purpose and whole-wheat flours in any ratio)
- Baking powder - 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
- 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.
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.
Enjoy these muffins with a glass of cold milk or a hot cup of coffee/tea.
Baking with papaya was nothing short of a revelation for me. I absolutely loved how delicious these muffins turned out. I see papaya quick breads and more muffins in my near future.
Do try this recipe the next time you have a dessert craving or need a sweet breakfast/brunch item.
Here are more muffin recipes.
- Eggless banana and chocolate chip muffins
- Fresh peach muffins with a healthy oat streusel topping
- Oat flour apple muffins
- Fresh orange muffins
- Blueberry vanilla muffins
- Easy Chocolate muffins
- Savory jalapeno cheddar muffins
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