Total Time
40mins
Prep 20 mins
Cook 20 mins

A wonderful tropical flavoured muffin that is not so sweet and full of stuff that's good for you, great for sneaking fruits and veggies into your kids :) Created for RSC #8

Ingredients Nutrition

Directions

  1. Combine chopped mango, chopped papaya, 2 tsp flour, ginger and cinnamon in a small bowl. This will help keep the fruit suspended in the batter while it bakes.
  2. Combine vinegar and milk in a measuring cup, and let stand.
  3. In a large bowl, mix flour, brown sugar,baking powder, baking soda, and salt together.
  4. Make a well in the center of the dry ingredients and pour in vanilla, sweet potato, butter and eggs and stir until just moistened.
  5. Add, fruit mixture, milk and vinegar, and coconut, and stir until ingredients are mixed well, but do not overmix.
  6. Scoop batter into muffins tins; filling about 3/4 full. Use paper liners or just grease well. Sprinkle with coconut if desired.
  7. Bake for 18-20 minutes at 325 degrees or until a tooth pick comes out clean.
  8. These freeze well and make a good breakfast on the go or a snack for kid's lunches.
Most Helpful

5 5

I didn't have any papaya, so I used an equal amount of ripe banana & chopped apple in its place, otherwise followed the recipe. These were nice & moist, rose up & golden in about 24 minutes. Made 14 full muffins. Thanks for sharing, next time I hope to be able to have the papaya!

4 5

I also used sweet potato baby food-- and I couldn't find fresh mango and papaya, but Dole makes a tropical fruit blend in a jar that was a good substitute. The ginger was a little strong-- I'll probaby use just 1/2 tsp next time. I didn't find it to be too sweet with the 3/4 cup sugar. I did have to bake longer, making 18 muffins. After 25 min at 325 they turned out nice and moist. I wonder if using the baby food adds a little more liquid, thus requiring a longer cook time? Anyway, thanks for a tasty muffin!

5 5

I didn't have any mango, so I replaced them with canned pears. I also used sweet potato baby food, so there was very little preparation! Although I used unsweetened coconut, I still found the recipe overly sweet, so I will reduce the brown sugar to 1/2 cup next time. After baking for 30 minutes, it was still a tad undercooked... but my muffins were probably a little big because I only got 12. Very versatile, tasty, and moist muffin! Thanks :)