Coconut Papaya Muffins combine the unique flavors of mashed papaya pulp with coconut and macadamia nuts in these tropical breakfast treats.

Coconut Papaya Muffins

By Sue Lau | Palatable Pastime

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Coconut Papaya Muffins is my recipe of the day with the blogging  group Muffin Monday. We group up on the last Monday of the month. And we share our best, latest and most delicious muffins yet.

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I decided on these when I was doing some freezer clean-out. I often keep a number of different fruits in there that I haven’t got to. And do not want to waste. My mother was very key in my learning to save as many foods from waste as possible.

So besides the usual bananas that find their way in there, I will also keep gads of applesauce, and others, such as blueberries and strawberries. I also will puree excess watermelon since those are very large. If made into ice cubes, the melon makes smashing smoothies or margaritas.

Muffin Monday

• Almond Cranberry Orange Muffins from Magical Ingredients
• Cheddar, Bacon, and Potato Muffins from Karen’s Kitchen Stories
• Coconut Papaya Muffins from Palatable Pastime
• Cranberry Sauce Muffins from Passion Kneaded
• Leftover Mashed Potato Muffins (Small Batch) from Food Lust People Love

Coconut Papaya Muffins

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Coconut Papaya Muffins

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Coconut Papaya Muffins

Sue Lau

5 from 11 votes

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Prep Time 15 minutes mins

Cook Time 18 minutes mins

Course Bread, Breakfast, Muffins, Quick Bread

Cuisine American

Servings 14

Calories 223 kcal

Equipment

• 1 muffin tin

Ingredients

  

1x2x3x

• 1 cup mashed ripe papaya pulp
• 2 large eggs
• 1/4 cup sour cream
• 1/2 cup cooled melted coconut oil
• 1 teaspoon vanilla extract
• 1-3/4 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 cup shredded sweetened coconut
• 1/2 cup chopped macadamia nuts
• 1/4 cup sparkling crystal sugars

Instructions

 

• Preheat oven to 350F.
• Spray a 14-cavity or larger muffin tin (or use more than one) with bakers release spray.
• Stir together the papaya pulp, eggs, sour cream, cooled melted coconut oil, and vanilla in a small bowl.
• Separately, combine the flour, sugar, baking powder, salt, cinnamon, sweetened coconut and macadamia nuts. Do not stir in the crystal sugars- save that to sprinkle on top of batter.
• Combine the wet and dry ingredients into a batter and divide among 14 muffin tin cavities.
• Sprinkle top of batter with crystal sugars.
• Bake 16-18 minutes until they test done with a toothpick and are lightly browned.
• Turn out of the pans and finish cooling on a wire rack.

Notes

From the kitchen of palatablepastime.com

Nutrition

Calories: 223kcalCarbohydrates: 23gProtein: 2gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 4gTrans Fat: 0.002gCholesterol: 26mgSodium: 157mgPotassium: 83mgFiber: 1gSugar: 20gVitamin A: 216IUVitamin C: 10mgCalcium: 51mgIron: 1mg

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