These fluffy and moist muffins are packed with flavor and goodness. Enjoy them as snack, breakfast or even a healthy dessert. You will not be able to keep your hands off them!
You will need:
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
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.
Recipe by At The Corner of Happy And Harried at https://www.happyandharried.com/2016/02/29/papaya-banana-coconut-muffins/