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A close up of Papaya Pecan Coconut Muffins

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.
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Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Breads – Biscuits & Muffins, Breakfast, Desserts & Snacks
Cuisine American
Servings 12 muffins
Calories 243 kcal


  • 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


  • 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.


Serving: 1gCalories: 243kcalCarbohydrates: 30gProtein: 3gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 6gCholesterol: 31mgSodium: 228mgFiber: 1gSugar: 17g
Keyword dairy free muffin, muffins, no butter muffin, Papaya muffin
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