Gluten-Free Caribbean Red Papaya Muffins

With the texture and look of carrot cake, these muffins deliver a sweet taste without a lot of sugar. Everyone serves blueberry and corn muffins, so why not Caribbean Red papaya muffins?

Ingredients:
3/4 cup quinoa flour
1/2 cup sorghum flour
1/2 cup tapioca flour
1 tsp baking soda
1/2 tsp xanthan gum
1 tsp cinnamon
1 egg
1/3 cup melted butter
1 tsp vanilla
3/4 cup sugar
1 3/4 cups Caribbean Red papaya, mashed or puréed


Directions:
- Preheat oven to 350˚.  
- Line muffin pans with cupcake liners.
- Combine the first 6 ingredients in a large bowl.
- In a small bowl scramble egg then add butter, vanilla and sugar. Mix with an electric mixer on medium until smooth.
- Gradually add the wet ingredients to the dry ingredients.
- Add the papaya and mix completely.
- Bake full-size muffins for 20 minutes and mini muffins for 10 minutes.

Makes: 1 dozen full-size muffins, 2 1/2 dozen mini muffins

Prep time: 30 minutes (excluding baking time)

Gluten-Free Caribbean Red Cookies

These cookies join the ranks of gingersnaps – not too sweet but still hard to resist. Don’t let the number of different flours put you off. I’ve baked it several times with fewer flours (just using more of the other flours to equal the total amount).

Ingredients:

1 1/2 cups Caribbean Red papaya, mashed into a purée
1/2 cup light olive oil
3 tsp vanilla
2 tbsp almond milk
1 cup gluten-free rolled oats
2 1/3 cups gluten-free flour OR 1 cup sorghum flour, 1/3 cup gluten-free cornmeal, 1/3 cup buckwheat flour and 1/3 cup gluten-free oat flour
1/3 cup cornstarch
1 tbsp honey
1 tsp fine sea salt
1 tsp baking soda
1 1/2 tsp baking powder
1 tsp xanthan gum
1 1/2 cups light brown sugar
1/2 tsp nutmeg
1/2 tsp cinnamon
2 eggs
1/2 cup chopped pecans

Directions:
- Combine the first four ingredients. Set aside.
- In a separate bowl, whisk the rolled oats and all the flours together.
- Combine all remaining ingredients except the eggs and pecans.
- Add the eggs and beat until smooth. Add pecans.
- Chill the dough in the fridge for 2 hours.
- Preheat oven to 350˚.
- Form 1" balls from the dough and place on a parchment-lined baking sheet.
- Bake for 20 to 25 minutes.
- Let cool for 5 minutes. Using a spatula, loosen cookies and move to a wire rack to cool.

Makes: 24 cookies

Prep time: 45 minutes (excluding baking and cooling time)

Gluten free, naturally sweetened Caribbean Red papaya recipes

Caribbean Red spice cake

Caribbean Red cookies

Caribbean Red mini cakes

Caribbean Red papaya-coconut pecan bread

Caribbean Red papaya muffins