Make these easy Papaya Carrot Breakfast Muffins as a delicious way to enjoy a tropical twist to your morning breakfast offering. Made with wholesome fiber-rich ingredients, these moist muffins are packed with nourishing fruits and veggies, heart-healthy nuts, and sweet healing spices. Enjoy these muffins in the morning as your breakfast or in the afternoon as a power-packed plant-based snack.
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Yields12 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins
Ingredients
Flax Egg
1tbspflax meal
3tbspwater
Dry Ingredients
1 ½cupsquinoa flour
½cupoat flour
⅓cupalmond flour
1tspbaking soda
1tspbaking powder
¼tspsalt (optional)
Wet Ingredients
⅔cupmashed papaya
½cupplant-based yogurt (plain, unsweetened)
½cupplant-based buttermilk (+ 1 tbsp apple cider vinegar)
1tspvanilla extract
¼cupcoconut sugar (optional; or date paste, Link in Chef’s Notes)
1tspground cinnamon
½tspground ginger
¼tspground clove
¼tspground nutmeg
⅓cupgolden raisins (unsweetened)
½cupcarrot (shredded)
⅓cupwalnuts (chopped; optional)
Topping
½cupshredded coconut (unsweetened; optional)
Directions
1
Preheat the oven to 350 degrees F and prepare a muffin tin with paper liners or use silicone muffin cups.
2
Make the Flax Egg: In a small bowl combine the flax meal and water until well combined. Set aside.
3
Add dry ingredients to a large bowl and mix to combine.
4
Add the flax egg, the remaining wet ingredients, and spices to a medium bowl and whisk until combined.
5
Transfer the wet ingredients to the dry ingredients and stir to combine. Don’t overmix.
6
Fold in the raisins, carrot, and walnuts, if using.
7
Fill muffin tins ¾ of the way full and top with shredded coconut if using.
8
Bake for 20 minutes or until golden brown on top.
Chef's Notes
Substitutions
Substitute papaya with mashed banana, apple sauce, sweet potato, or mashed pumpkin.
Substitute golden raisins with purple raisins, dried pineapple, dried papaya, or your favorite dried fruit of your choice.
Substitute walnuts with macadamia nuts, hazelnuts, or Brazil nuts.
Nut-Free
Substitute walnuts with sunflower seeds or pumpkin seeds.
Substitute almond flour with more quinoa flour, oat flour, or buckwheat flour.
Whole Food Sweetener
Use date paste in place of coconut sugar.
Storage
Store leftovers in an airtight container in the refrigerator for 5–7 days or freeze for up to three months.
Ingredients
Flax Egg
1tbspflax meal
3tbspwater
Dry Ingredients
1 ½cupsquinoa flour
½cupoat flour
⅓cupalmond flour
1tspbaking soda
1tspbaking powder
¼tspsalt (optional)
Wet Ingredients
⅔cupmashed papaya
½cupplant-based yogurt (plain, unsweetened)
½cupplant-based buttermilk (+ 1 tbsp apple cider vinegar)
1tspvanilla extract
¼cupcoconut sugar (optional; or date paste, Link in Chef’s Notes)
1tspground cinnamon
½tspground ginger
¼tspground clove
¼tspground nutmeg
⅓cupgolden raisins (unsweetened)
½cupcarrot (shredded)
⅓cupwalnuts (chopped; optional)
Topping
½cupshredded coconut (unsweetened; optional)
Directions
1
Preheat the oven to 350 degrees F and prepare a muffin tin with paper liners or use silicone muffin cups.
2
Make the Flax Egg: In a small bowl combine the flax meal and water until well combined. Set aside.
3
Add dry ingredients to a large bowl and mix to combine.
4
Add the flax egg, the remaining wet ingredients, and spices to a medium bowl and whisk until combined.
5
Transfer the wet ingredients to the dry ingredients and stir to combine. Don’t overmix.
6
Fold in the raisins, carrot, and walnuts, if using.
7
Fill muffin tins ¾ of the way full and top with shredded coconut if using.
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