Breakfast

Low Fat Papaya Coconut Muffins

Ripe papaya puree keeps these whole wheat muffins exceptionally moist, while toasted coconut flakes lend a gentle tropical chew and cinnamon adds a soft warmth. Melted butter and egg create a tender crumb with just enough richness to balance the subtle sweetness.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Low Fat Papaya Coconut Muffins
Total
40 min
Prep
15 min
Cook
25 min
Serves
14

Nutrition per Serving

Calories
127
Protein
2g
Carbs
23g
Fat
3g
Fiber
3g
Sugar
9g

Ingredients

  • 1 cup papaya purée
  • 2 cup 100% whole wheat pastry flour (Bob's Red Mill)
  • 1/2 cup sugar
  • 1 tsp baking soda
  • 1/4 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 cup coconut flakes
  • 1 large egg (beaten)
  • 1/2 tsp vanilla
  • 2 tbsp melted butter or margarine

Instructions

  1. Preheat oven to 325°.
  2. Puree papaya in a blender until smooth.
  3. Combine flour, sugar, baking soda, cinnamon and salt in a large bowl.
  4. Mix well.
  5. Add coconut and mix to combine.
  6. In a medium bowl, mix eggs, melted butter, vanilla and puréed papaya.
  7. Add to the flour mixture and stir until just blended.
  8. Pour batter into a prepared muffin tins and bake at 325° for 25 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool for about 10 minutes.