Gluten-Free Caribbean Red Papaya Muffins Recipe

Name: Gluten-Free Caribbean Red Papaya Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cups Quinoa Flour; 1/2 cups Sorghum Flour; 1/2 cups Tapioca Flour; 1 teaspoon Baking Soda; 1/2 teaspoons Xanthan Gum; 1 teaspoon Cinnamon; 1 whole Egg; 1/3 cups Melted Butter; 1 teaspoon Vanilla; 3/4 cups Sugar; 1-3/4 cup Caribbean Red Papaya, Pureed

Servings: persons

3/4 cups Quinoa Flour
1/2 cups Sorghum Flour
1/2 cups Tapioca Flour
1 teaspoon Baking Soda
1/2 teaspoons Xanthan Gum
1 teaspoon Cinnamon
1 whole Egg
1/3 cups Melted Butter
1 teaspoon Vanilla
3/4 cups Sugar
1-3/4 cup Caribbean Red Papaya, Pureed

1
Preheat oven to 350 F.
2
Line a 12-count standard sized muffin pan with cupcake liners.
3
Combine the first 6 (the dry) ingredients in a large bowl. Set aside.
4
In a small bowl, beat the egg, then add butter, vanilla and sugar. Mix with an electric mixer on medium until smooth.
5
Gradually add the wet ingredients to the dry ingredients. Add the papaya and mix completely. Split batter between the prepared muffin liners.
6
Bake full-size muffins for 20 minutes and mini muffins for 10 minutes.

514

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 cups Quinoa Flour, 1/2 cups Sorghum Flour, 1/2 cups Tapioca Flour, 1 teaspoon Baking Soda, and more.

Yes, Gluten-Free Caribbean Red Papaya Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten-Free Caribbean Red Papaya Muffins

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