Papaya Coconut Muffins - Low Fat

The muffins were made by Kruttika, my daughter.  I would not have been as adventurous as her.  I only eat papaya as a fruit or use it to make a jam.  But would have had serious doubts about the flavour it would lend to a baked product.  The papaya she used was rather insipid, she said, and thought she could put it to better use. She made the muffins and said everyone at home enjoyed it !  They have a nice colour too.  She sent me pictures and the recipe that she sourced from Skinny Taste.  The original recipe states that you can substitute the papaya pulp with mango to get good results too.

Ingredients:

Papaya purée - 1 cup
Whole wheat pastry flour - 2 cups *
Sugar - 1/2 cup **
Baking soda - 1 tsp
Cinnamon powder - 1/4 tsp
Salt - 1/2 tsp
Coconut flakes - 1/2 cup
Egg - 1 large, beaten
Vanilla - 1/2 tsp
Melted butter - 2 tbsp

Preheat oven to 160 C
Take a large bowl and combine flour, sugar, soda, cinnamon and salt
Mix till well blended.
Add coconut.

In another bowl, blend the eggs, butter, vanilla and the papaya purée
Add to the flour mixture in the large bowl and stir till all ingredients are just blended.

Pour into prepared muffin tin/ or muffin cases and put into the oven. 
Bake for about 25 mins or till toothpick inserted in centre comes out clean.
Remove from oven and allow to cool for 10 mins before you remove.

* original recipe calls for pastry flour - but K used 1 cup whole wheat flour, I cup all purpose flour and a handful of oats.

** K also says if the papaya is as insipid as the one she used, one would have to increase the amount of sugar.  So taste the puree before you measure the sugar.