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Monday, September 1, 2014

Whole Wheat Banana & Papaya Muffin Recipe

My attempt to be domesticated or give in to submission to my sweet cravings. I try to strive to make eating healthy without compromising on flavor and taste. If you're diabetic, minimize the sugar or use gluten free flour to make your dessert. I will post a recipe of my gluten free pineapple cupcake recipe soon.

1 1/2 cups whole wheat flour
1/2 cup whole wheat pastry flour
1 1/2 tsp baking powder (I used baking soda instead)
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
3 large ripe bananas, mashed
1/2 papaya (if fruit is unavailable use ripe apricots)
2 large eggs, lightly beaten 
3/4 cup brown sugar ( i used raw sugar) 
1/3 cup fat-free milk 
3 tablespoon unsalted butter, melted and cooled 
1 tsp pure vanilla extract 
1/3 cup macadamia nuts or walnuts (optional)

1. Preheat oven to 375, make sure you grease the (mini) cupcake/ muffin pan. 
2. In a large bowl, combine both flours with baking powder/soda, and salt. 
3. In a separate bowl, mix bananas, papaya, eggs, sugar, milk, butter, nuts(optional), and vanilla. Whisk until smooth. Fold banana/papaya mixture to flour mixture. Do not over mix (just mix with a spoon). 
4. Spoon batter into greased muffin pan. Bake until a toothpick/ fork is inserted in the middle and it comes out clean. Cook for about 10-15 minutes.


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