Skinny Mango Banana Muffins are perfectly moist with a light crunch and perfect for packing into school lunches They’re made lower in fat using mango, banana, yogurt, white whole wheat flour, and toasted coconut.
The muffin batter starts with tossing some very ripe bananas, mango, non-fat greek yogurt, brown sugar, melted coconut oil and honey into the food processor until they are pureed to create the light and moist texture of the muffins.
The wet ingredients are then folded in with the white whole wheat flour and ground cinnamon along with toasted coconut and walnuts. I’ve also tried making these with oat flour and they work really well which is perfect if you need a gluten free treat. I used coconut sugar and left out the honey this time but you can definitely use brown sugar and add a little bit of honey if you prefer these a little bit sweeter.
For the crunchy topping, I added some finely diced mango chunks and more toasted walnuts and coconut flakes.
I made a few batches so that we could just reheat them in the morning for a delicious and healthy breakfast. The bright and sunny flavors are just what we need to carry us through until the spring!
- 1-1/2 cups white whole wheat flour can substitute with all-purpose or oat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/3 cup coconut sugar can substitute with use brown sugar
- 2 tablespoons honey optional
- 2 ripe bananas
- 1 cup mango chunks frozen or fresh - or use 1/2 cup apple sauce
- 1/4 cup coconut oil melted
- 1/4 cup nonfat Greek yogurt
- 1 large egg room temperature
- 1/2 cup shredded unsweetened coconut toasted
- 1/4 cup toasted walnuts chopped
- 1/4 cup mango chunks finely diced
- 1/8 cup toasted walnuts finely chopped
- 1/4 cup shredded unsweetened coconut toasted
Preheat oven to 425 degrees F. Spray a tray of muffin tins with nonstick spray.
In a food processor or a blender, add the banana, mango chunks, greek yogurt, melted coconut oil, brown sugar, honey, and egg. Pulse together until pureed.
In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon together until combined.
- Slowly pour the wet ingredients into the dry ingredients and gently folding everything together. Fold in walnuts and shredded coconut being careful not to over-mix.
- Fill muffin tins almost to the top.
- Top with finely diced mango chunks, walnuts and a sprinkle of coconut.
- Bake in preheated oven for 5 minutes, then turn the temperature down to 375 leaving the muffins inside the oven. Continue to bake for another 10-13 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the pan for at least 20 minutes before transferring to a wire rack.
Source: Life made Sweeter
I made these tonight and they were Ahhhhhhmaaazing! I stupidly did not read the full recipe before I made it and discovered that I should have mixed wet and dry seperatley. That was my bad but they still turned out delish.
My suggestion for everybody is do NOT forgo the topping. It simply brings this recipe to life. I added a little honey to the topping to make it stickier- it was a great choice and I recommend it!
Saving this recipe and making it one of my go-To recipes. Thanks so much for putting it out there!
I’m so glad you loved them, Molly! They are one of our favorite muffins! Thanks so much for coming back to let me know 🙂 Have a great weekend!
You too! I’ve never been to your blog before but I’m totally going to be a regular reader.
And in case you were wondering, I did all the math and each muffin comes out to about 177 calories. It’s gonna vary a bit depending on what brands and ingredients people use… But it’s a good general idea!
You have a good weekend too. ❤️
Aaw thank you so much, Molly!! 🙂 I will add that information in the post for anyone else that is curious about the calorie count. Take care 🙂
Wanted to try this recipe. Hoped that the comments would offer any suggestions, In Step #2 you mention “melted coconut oil” but no where in the ingredients list is there mention of coconut oil at all.
How much are we to use?
Sorry about that. It should be 1/4 cup of melted coconut oil. I have updated that in the recipe. Hope you enjoy them.
Thanks! Coincidentally enough, my wife just pulled 1/4 out of thin air 🙂 They are awesome! We lowered the sugar content to a little less than 1/8 of a cup, and it worked well (we are trying to cut sugar out altogether).
The Squishy Monster -
What a rockstar combination of ingredients! This is one superb muffin!