Papaya Pecan Coconut Muffins
These Papaya Pecan Coconut Muffins are so moist and tender, so easy to make and have NO butter or dairy in them.
Equipment
- Stand Mixer or
Ingredients
- ½ cup granulated sugar
- ½ cup dark brown sugar light brown sugar would work as well
- ¼ cup coconut oil
- ¼ cup neutral oil I used mild olive oil
- 2 large eggs - at room temperature
- 1 cup mashed papaya I used my little mini-food processor to make mine a chunky puree)
- ½ cup toasted shredded coconut
- ¼ cup chopped toasted pecans
- 1 ½ cups all-purpose flour you could use a combo of whole wheat and all-purpose or gluten-free all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 ¼ teaspoons Pumpkin spice or ½ teaspoon each cinnamon, allspice, and ground ginger
Instructions
- Heat oven to 325°F.
- Using your standing mixer or a handheld mixer cream together the sugar and oils until fluffy. Add the eggs one at a time and mix until they are fully incorporated into the batter, then add the papaya puree, mix well.
- In a small bowl mix together the flour, baking soda, powder, salt, and spices. Add to the papaya puree and mix until blended. Fold in the shredded coconut and pecans.
- Fill lined muffin tin ¾ full, bake in the oven for about 25 minutes or until a toothpick, when inserted into the center, comes out clean. Cool on a rack. Keep in an airtight container.
Nutrition
Serving: 1gSodium: 228mgSugar: 17gFiber: 1gCholesterol: 31mgCalories: 243kcalPolyunsaturated Fat: 6gSaturated Fat: 5gFat: 13gProtein: 3gCarbohydrates: 30g
Tried this recipe?Let us know how it was!