I’m sorry I have been so quiet this past week.
Truth is my family and I have eaten a lot of whole-food this week with very few inspirational recipes.
The best meals are those that don’t require recipes though, right? 😉
Oh, I do have a couple of special just-waiting for that right moment recipes under my belt; but with Easter quickly approaching, I am doing my best to perfect a few Eater-related, gluten-free, dairy-free refined sugar-free but still as good as you remember recipes for you to enjoy.
Then my friend Shirley Braden announced her March Muffin Madness event and I knew I had to find a way to participate.
I love muffins. Blueberry, strawberry, raspberry, lemon, banana, banana chocolate chip and more.
I must say muffins were one of the top things I missed when going gluten-free.
Knowing that Shirley is going to have something amazing and never heard of before recipes for her event, a classic blueberry muffin just wasn’t going to do.
So I took a look around my kitchen to see what inspiration I might find.
Because we are so close to Mexico and the tropical produce that comes with, this time of the year our stores are brimming with bright, beautifully exotic fruits that make you dream of days on the beach just by cutting in. Naturally, my kitchen is well stocked with these luscious fruits waiting to be devoured.
Of these, the papaya fruit has to be one of my favorites. Beautiful coral pink hues and lightly sweet, squeeze a little time juice on and you have created a paradise for your mouth.
These muffins highlight what I consider to be the best of the best in regard to paradisiacal delights; papaya and lime with coconut and banana, naturally sweet and no sugar needed. Like having the ultimate fruit salad in one easy-to-carry high-protein package; these muffins may not plump up like the glutinous cousins you so fondly remember, but don’t let their flattened package fool you, these are every bit as pillowy sweet as a muffin should be.
Enjoy!
Ingredients
- 6 ounces Papaya, peeled and seeded
- Zest of 1 lime
- Fruit of 1 lime (remove the pith and use the entire fruit, not just the juice)
- 1 large, very ripe banana (about 4 oz)
- ½ c Coconut Flour (unsifted, 2.75 oz)
- 1 tsp Baking Soda
- ¼ tsp Salt
- ½ c Coconut Oil
- ½ c Unsweetened Coconut Milk
- 1 tsp Vanilla
- ½ c Shredded Coconut, unsweetened
Instructions
- Preheat oven to 350f. Generously grease or line 12 muffin tins, set aside.
- Add all ingredients to blender in the order listed.
- Blend until ingredients are fully incorporated, tampering as needed.
- Scoop ¼ scant cup of muffin batter into each prepared tin.
- Bake for 45-50 minutes or until muffins are golden and the centers are firm.
- Allow muffins to cool in the tin, they should be moist but not mushy and will firm up as they cool.
- Makes 12 servings.
It’s that easy!
Don’t forget to enter for your chance to win a copy of Paleo Parents new cookbook, Eat Like a Dinosaur today! Entries close at 11:59 tomorrow, March 26, so be sure to leave your comment here to win.
Also, stop by BeBesty.com every Thursday to see a combination of new and not previously published recipes with the occasional oldie but goodie from yours truly. Register and comment here by midnight tonight (March 25) for your chance to win a $50 Visa gift card, tell them SunnyB sent you 😉
This recipe is also connected with: Wellness Weekends
Si se parecen tan delciosos!! I am thinking of trying these with some fresh thai mangos…..yum! lime/coconut/mango in muffin form…yes!
🙂 great idea! Please let me know how they turn out. xoxo
Oh, Sunny, I totally love these muffins. Some of the very best muffins ever have a flattened appearance. Don’t judge a muffin by its “loft” or lack thereof. 😉 I absolutely love all the ingredients in the muffin of yours! Thanks for the March Muffin Madness link and kind words. I’m not sure it will live up to your expectations, but it will be a fun and tasty event! 🙂
xoxo,
Shirley
Shirley, your events always exceed my expectations. I look forward to seeing what comes of this.
🙂
xoxo
Love the tropical fruits in your gluten-free muffin!
I love the flavors here. So tropical and yummy.
What a fantastic flavor combo!!! I just made these – the batter tasted great, and smelled fantastic baking, but the finished product bitter (I think from the lime pith?). Did you peel the lime first? Also, very crumbly. I used a mashed banana that I had in the freezer, wonder if that made a difference (nearly liquid state = too much liquid?). If I try these again, I will zest the lime, then try and scoop out the pulp. Maybe add some psyllium husk or flax for structure.
🙂 Great feedback, Caia.
I zested then peeled the lime before adding the fruit, the pith does make it too bitter. I used fresh banana with no issue (made these several times before sharing), please let me know if using fresh your next go-round makes a difference.
Thanks again!
xoxo
Caia,
I updated the recipe with the hope of resolving some of the concerns that you addressed including removing the pith and weight of the banana. Thank you for your feedback! xoxo
This recipe was a complete Fail twice. I followed the recipe exactly! The muffins never fully cook in the middle and it comes out like pudding. This recipe smells delicious in the oven but I have yet to actually eat a good batch.
I have made these several times without any issue. The middle does stay moist, but becomes firm. A few notes: I don’t sift the coconut flour meaning my measurement is more dense than it would be if you used sifted flour. I will get an exact weight the next time I make these and note the amount in my directions. Also, using fresh ripe bananas versus frozen bananas and firm papaya makes a huge difference as well. I’d love to talk through it and see what differences may be made.
Thank you for letting me know!
I sifted my coconut flour because I heard that if you dont then the muffin comes out so dry its almost like sand. I used fresh bananas, a whole lime and a ripe papaya (not green and hard). I also tried it using mangoes instead of papaya but still no luck. I will try making it without sifting the flour to see if it makes a difference. Thank you!
🙂 I do hope that helps! Very ripe (almost too ripe) bananas work well in this recipe, too. Please let me know if this is the fix you needed, I’ll do my own experimenting at home and make certain to update the recipe accordingly.
Thank you for your feedback, Gina. xo
Gina,
Thank you for all of your feedback on this recipe. I updated the notes to reflect some of what we discussed and hope this fixes the concerns you have had. Your comments will undoubtedly help others.
Thanks again! xoxo