Sweet Papaya Muffins with Toasted Coconut

There's a funny story behind these amazing muffins. My older son Kyle is driving now (with his permit so I need to be with him). That means, we're constantly looking for excuses to leave the house, so we can drive around. Last night after dinner, we decided to go to our local farmer's market for dessert (and ghost peppers, but that's a different story). After we grabbed the peppers, I suggested we look for something to surprise his brother Luke. Meaning something from the bulk candy bins... 

Kyle had a different idea and said he would be right back. I grabbed a bag of chocolate-covered fruit and nuts and waited at the front of the store. After a few minutes, there he was. Strolling up to the check-out with one, very large, and very gorgeous papaya. And a big smile on his face.

Luke met us at the door, eager to see what confection we discovered. And then Kyle presented the papaya. You know what happened next? Luke took the papaya to his room! Seems he was on a group video chat and wanted to share the hilarity of it all. We never did slice that thing last night.

So today, I decided to use half of the papaya for something. And by something, I mean something incredible. These muffins are sweet, moist, dotted with fresh papaya, and sprinkled with crunchy, toasted coconut. The hint of cinnamon adds warmth like only cinnamon can do. 

How to mash the papaya: You will need about 1/2 large papaya for this recipe (save the other have for salad or salsa). Use a small spoon or melon baller to scoop the flesh and juice from the skin directly into a bowl (allowing the juice to drip into the bowl too). Use a potato masher to mash the flesh into small pieces. You should get 2 cups from 1/2 papaya.

About those seeds: Papaya seeds are, in fact, edible. They're slightly bitter and pepper-like and can be eaten whole or mashed into marinades for beef and poultry. But take note: While papaya seeds are safe to eat, they can cause digestive upset if you eat too many at once (mostly because your body isn't used to them). Start with a few seeds and see how it goes. If you love them, enjoy a little at a time.

Sweet Papaya Muffins with Toasted Coconut
Store muffins in an airtight container, at room temperature, for up to 3 days. 

Cooking spray
2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons ground cinnamon
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups mashed ripe papaya (the flesh and juice from 1/2 large papaya)
1/4 cup milk (I used 2%)
1/4 cup coconut oil, melted
1 large egg
1 teaspoon vanilla extract
1/4 cup coconut chips (not shredded coconut, unless you want that!)

Before we start, here's what the mashed papaya will look like:

Preheat the oven to 350 degrees. Coat four 12-cup mini muffins pans with cooking spray.

In a large bowl, whisk together the flour, sugar, cinnamon, baking powder, baking soda, and salt. Make a well in the center and set aside.
In another bowl, whisk together the mashed papaya, milk, coconut oil, egg, and vanilla.
Add the papaya mixture to the flour mixture and stir until just blended (try not to overmix; stop stirring when all the flour is incorporated).

Spoon the batter into the prepared pans, filling each muffin cup 3/4 full (one muffin pan will be half full - the recipe makes 42 muffins).

Sprinkle the coconut chips over top.

Bake for 8 to 10 minutes, until a wooden pick comes out clean, or with little moist bits clinging to it.
Cool the muffins, in the pans, on wire racks.

Makes 42 muffins