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What do you do with left over papaya? You make muffins of course!
Papaya and coconut give these low fat muffins a tropical flair. If you can’t take a trip to the tropics, bring the tropics to your kitchen!
These are moist and wonderful from the minute they come out of the oven. If you can’t find papaya in your market, ripe mango would work too.
Low Fat Papaya Coconut Muffins
Yield: 14 servings
Serving Size: 1 muffin
- 1 cup papaya purée
- 2 cups 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
- Preheat oven to 325°.
- Puree papaya in a blender until smooth.
- Combine flour, sugar, baking soda, cinnamon and salt in a large bowl.
- Mix well.
- Add coconut and mix to combine.
- In a medium bowl, mix eggs, melted butter, vanilla and puréed papaya.
- Add to the flour mixture and stir until just blended.
- 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.
- Cool for about 10 minutes.
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Serving: 1 muffin, Calories: 126.6 kcal, Carbohydrates: 22.8 g, Protein: 2.3 g, Fat: 3 g, Fiber: 2.7 g, Sugar: 8.8 g