Papaya and pineapple make for a soft whole wheat muffins that’s spiced with cinnamon. Dried cranberries and walnuts complete these morning treats with texture and crunch. This recipe comes to us from our friends at Women’s Health magazine.
- 1 1/2 cups whole wheat flour
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1/2 cup crushed pineapple, drained
- 1 cup papaya, cubed
- 1/3 cup lowfat plain yogurt
- 1 egg, beaten
- 2 tablespoons canola oil
- 1/4 cup sugar
- 1/4 cup agave nectar
- 1/4 cup walnuts
- 1/2 cup cranberries
Preheat an oven to 375 degrees. Prepare a muffin tin with muffin cups.
Place the flour, baking powder, baking soda and cinnamon together in a large bowl. Whisk until thoroughly combined.
Place the pineapple, papaya and yogurt in a food processor or blender and puree until blended. Add the egg, oil, sugar and agave nectar and mix until well combined.
Pour the pineapple papaya mixture into the flour mixture. Mix until well comvined. Fold in the walnuts and cranberries and pour the batter
Spoon the batter into paper-lined muffin cups. Bake for 20-22 minutes or until the tops spring back when lightly touched. Let cool and enjoy.