Growing up in tropical Kerala (in South India), we were spoilt for choice when it came to tropical fruits, mostly bananas, mangoes, pineapple, jackfruit and papaya. I rarely come across papaya in the States, but when I do, I always buy more than we can eat. The little guy absolutely hates the musky sweet scent of papaya and refuses to even touch it. So what better way to feed it to him than in the form of tropical muffins with the goodness of whole wheat and yogurt? The papaya and banana makes the muffins moist and fluffy, the toasted coconut I added as an afterthought provides texture.
Flour – 1½ cups (use all-purpose or whole-wheat flour or a combination of the two)
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
Find detailed recipe in the link given below.
Read full post: Papaya, Banana & Coconut Muffins