Whole wheat coconut and papaya muffins

Whole wheat coconut and papaya muffins

With a little imagination, with different ingredients, or with leftovers that you have at home, it is possible to create a new product.eden to make all kinds of muffins and cupcakes, such as these whole wheat coconut and papaya muffins Experiment and try to add to the dough whatever you like or have at hand, such as raisins or any dehydrated fruit (pineapple, apricot, blueberries ....), any dried fruit, and combine them with vegetable milks or flavored yogurts, you will see how delicious it is!

INGREDIENTS for 12 pcs:

• 2 large eggs
• 150 gr whole wheat spelt flour
• 100 gr whole oat flour
• 100 ml sunflower oil
• 100 gr of crystallized agave or brown sugar
• 200 ml vegetable milk (I used almond milk)
• Dash of vanilla essence
• 2 teaspoons baking powder
• 1 teaspoon of baking soda
• Pinch of salt and cinnamon
• Dehydrated papaya
• Dehydrated coconut (flakes)
• 1 tablespoon grated coconut

STEP BY STEP:

1. In a bowl beat the eggs with the milk and add the agave until frothy. Add the oil and vanilla and beat again.
2. With a sieve sift the flours over the previous mixture, and add the baking powder, baking soda, salt and cinnamon. Beat.
3. Add the diced papaya and grated coconut and stir with a spatula.
4. Pour the batter into a cupcake mold and place the coconut flakes on top and sprinkle a little coconut or brown sugar.
5. Bake in a preheated oven at 180ºC for 18-20 minutes.