Coconut Papaya Muffins
Equipment
- 1 muffin tin
Ingredients
- 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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