Calgon….or papaya coconut lime muffins…take me away!


The leaves may be turning gorgeous colors outside, the wind may be blowing and I may be sitting here typing with a cozy sweater on but in my kitchen, we’re in the tropics! Earlier this week I picked up a papaya and decided I would try to bake with it. I have always enjoyed to eat fresh papaya but haven’t ever tried to transform it into a baked good. An invitation to brunch at a friend’s house provided the perfect opportunity to do so. Here’s a hint for all you papaya lovers: when you buy it, pierce it all around with a knife and let it sit on your counter for a day or two, this will help it ripen more and become sweeter and, according to old wives’ tales, will also help take the bitterness out of the fruit. The result of my culinary adventures: Papaya Coconut Lime muffins that make you wish you were in the Caribbean sipping on a daiquiri and eating these muffins of course!


Papaya Coconut Lime Muffins (makes 24 mini muffins or 12 regular sized muffins)


1 cup papaya slices

1/2 ripe medium-sized banana

1/2 tsp coconut extract

1/2 tsp vanilla extract

2 tsp coconut oil, melted

1 egg

3 tbsp egg whites

2 tbsp coconut sugar

juice of 1 lime

1 tbsp honey

1 1/4 cups pamela’s gluten free baking mix or flour of your choice

1/4 cup unsweetened shredded coconut


1. Preheat oven to 350.

2. Place papaya slices and banana into a food processor or blender and puree until smooth

3. Place into a large mixing bowl and add all other ingredients except baking mix and shredded coconut. Whisk until smooth

4. Add baking mix and stir until well incorporated.

5. Spray a mini muffin (or regular-sized muffin) pan with nonstick spray and fill with muffin mixture. Sprinkle each muffin with unsweetened, shredded coconut

6. Bake in over for 12-15 minutes (mini sized) or 15-20 (regular sized)



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