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Apr 272015
 

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Having Ripe Bananas and unfinished Papayas can cause equal amount of stress. All we do is throw them down the bin. Few days back I came up with a solution to use overripe bananas in the form of Whole Wheat Banana Bread with Melon Seeds.

But then I had a Papaya which was huge in size and not sweet at all. So as a result no one touched it.  My husband kept insisting to throw it away. I was hell bent not to waste food. Then I suddenly remembered by Friend and Fellow Blogger Priti from Indian Khana had posted a recipe of Papaya Muffins some time back. It sounded adventurous because I wasn’t sure if Papayas in muffins will taste good. But I trust Priti and her cooking. I went ahead and wola! No body could tell the muffins had papaya. It tasted great. I shared with teachers and staff in the school, they all loved it. 

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What a happy ending to Mr. Papaya. After trying them out I agree with what Priti says about these muffins, you do not smell papaya at all. The lemon zest covers it so well and tastefully. This recipe is going to take a permanent place in my kitchen. Thanks to Priti for this incredible idea and recipe. This one is for you dear friend 🙂

Directions:
1. Preheat the oven for 10 minutes on 180 degree C (Learn more about Oven temperatures and Conversions). Line a muffin tray with muffin cups or liners. Set aside.

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2. Peel and cut the papaya in cubes. Put them in a blender and make a smooth puree. Keep aside.

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3. Coarsely grind some flax seeds in a coffee or dry grinder and transfer it in a small bowl.


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4. Add 4 table spoon of water in the flax powder and let it rest for ten minutes of until needed.

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5. In a large bowl sieve All purpose Flour, Baking powder and Baking Soda.


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6. Also add salt and cinnamon powder. Sieve the dry ingredients and throw the lumps away.


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7. In the meanwhile Pour Papaya Puree in an other bowl and add sugar to it. I used brown sugar you can use white if you please or mix of both. Whisk it together until sugar melts.


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8. In the same bowl add oil and flax seed mix. Combine using the whisk.


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9. Add lemon zest, just the yellow green portion. mix well.

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10. Mix dry and wet ingredients little by little and keep folding using a spatula. You should not beat hard just gently till the flour is all wet and moistened.

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11. Add chocolate chips and fold gently. Leave a few for the topping.

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12. Using an ice cream scooper put the batter in the muffin cups. Fill them only 3/4 of the cup. Leave room for it to rise.

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13. Sprinkle some choco chips on top and bake it in the preheated oven for 20-25 minutes. Keep an eye on them after 15 minutes. The cooking time can vary with ingredients and oven temperature. Keep checking by inserting a tooth pick, if it comes out clean its ready.

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14. After baking let them rest on a wire rack for fifteen minutes or till they become cool. Enjoy with your favourite cup or Coffee or Tea.

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Papaya Chocolate Muffins | Vegan Eggless Papaya Chocolate Chip Muffins
Yields 24
Delicious Papaya Muffins with Chocolate Chips
Write a review
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 2 Cups All Purpose Flour
  2. 2 tsp Baking Powder
  3. 1/2 tsp Baking Soda
  4. 1/2 tsp Cinnamon Powder
  5. 1/2 tsp Salt
  6. 2 &1/2 Cups Chopped Papaya
  7. 1 Cup Brown Sugar. You can use White or mixture of both
  8. 1/2 Cup Vegetable Oil
  9. 2 tbsp Flax Seeds or Alsi
  10. 2 tsp Lemon Zest*
  11. 2 tbsp Chocolate Chips
Instructions
  1. Preheat the oven for 10 minutes on 180 degree C. Line a muffin tray with muffin cups or liners. Set aside.
  2. Peel and cut the papaya in cubes. Put them in a blender and make a smooth puree. Keep aside.
  3. Coarsely grind some flax seeds in a coffee or dry grinder and transfer it in a small bowl.
  4. Add 4 table spoon water in the flax powder and let it rest for ten minutes of until needed.
  5. In a large bowl sieve All purpose Flour, Baking powder and Baking Soda.
  6. Also add salt and cinnamon powder. Sieve the dry ingredients and throw the lumps away.
  7. In the meanwhile Pour Papaya Puree in an other bowl and add sugar to it. I used brown sugar you can use white if you please or mix of both. Whisk it together until sugar melts.
  8. In the same bowl add oil and flax seed mix. Combine using the whisk.
  9. Add lemon zest, just the yellow green portion. mix well.
  10. Mix dry and wet ingredients little by little and keep folding using a spatula. You should not beat hard just gently till the flour is all wet and moistened.
  11. Add chocolate chips and fold gently. Leave a few for the topping.
  12. Using an ice cream scooper put the batter in the muffin cups. Fill them only 3/4 of the cup. Leave room for it to rise.
  13. Sprinkle some choco chips on top and bake it in the preheated oven for 20-25 minutes. Keep an eye on them after 15 minutes. The cooking time can vary with ingredients and oven temperature. Keep checking by inserting a tooth pick, if it comes out clean its ready.After baking let them rest on a wire rack for fifteen minutes or till they become cool. Enjoy with your favourite cup or Coffee or Tea.
Notes
  1. You can use Orange Zest instead of Lemon zest. Using any of these zest saves you from the smell of papaya in the muffin.
  2. To make it more healthier you can use half All Purpose Flour and Half Whole Wheat Flour.
  3. Flax seeds is important because its the binding agent used as a substitute of Eggs.
Adapted from Indian Khana
Adapted from Indian Khana
The Secret Ingredient http://www.thesecretingredient.in/
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Comments

  1. thnx for racipe .mai muffins silicon pastry mould me n use baking tray me rakh k bake karti hu .kya ye galat he.silicon mould use karne chahiye ya nhi.plz tell me.

  2. Sandhya even silicon moulds can also be used. What ever is available! Its also the correct way of baking them. Do not worry 🙂 Its safe to silicon moulds

  3. Priti Singh says:

    Looks total yum …so glad you and everyone else enjoyed it 🙂

  4. Thank you soo much Priti Muaah :*