Ingredients
- 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
Method-
- 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 egg-less 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.