Papaya OverloadPosted: June 16, 2011
I’m back and I’m baking!
Today is my last day in Hawaii 😦 and what’s one to do when there is way too many local farm-fresh papayas left over and not enough time to eat it all??
Turn it into a baked good, of course!
I thought over a couple papaya-possibilities over some papaya and almond butter oats…
I don’t think I’ll go around putting papaya into my oats all that often, but I needed to eat them and thought I’d give it a try.
With only have a limited amount of perishable ingredients left and time, all signs pointed to muffins. Quick and no scrub clean up.
I felt all Giada-esque (from Food Network’s ‘Giada at Home’) with the view I had as I was baking today in the kitchen.
Hot and fresh out of the oven
I wonder if my neighbors smelled my muffins baking because it smelled goooood in here. I’ll be sure to bring a basket over before I leave this afternoon 🙂
Tropical Papaya Muffins
- 1/2 cup coconut oil (melted or softened)
- heaping 1/2 cup sugar
- 2 large eggs
- 1 cup mashed papaya
- 1/8 – 1/4 cup diced papaya
- 1/3 cup unsweetened coconut flakes
- 1 cup whole wheat pastry flour
- 1/2 cup spelt flour
- 1 t baking soda
- 1/4 t baking powder
- 1/2 t salt
- 1 t cinnamon
Bowl 2: Cream together coconut oil and sugar until combined. Add eggs and mix until combined. Mix in 1 cup papaya and coconut flakes. Mix in bowl 1 until combined. Fold in diced papaya and fill muffin tins.
Bake at 350 for 18-20 mins.
I got to use these cuties today.
Aren’t they adorable?? My sweet friend gave them to me and they make measuring so fun 🙂
These tropical papaya muffins turned out even better than I expected! They’re soft, crumbly, and moist. Plus the ingredient list is super simple and relatively clean.
A definite airplane companion this evening.
Time to clean up!
Do you like papaya? I can live with it and I can live without it. It’s not my most favorite fruit, but its nice to include it every once in a while. Can’t be playin favorites! 😉