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Low Fat Papaya Coconut Muffins
5
from
2
votes
Yield:
14
servings
Course:
Breakfast, Brunch
Cuisine:
American
Ingredients
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
Instructions
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.
Nutrition
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
- WW Points:
5