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
Monica -
Kelly – you are truly amazing! I can just picture you up and about, cooking, baking, taking care of your infant and little boy, while being gracious to all your visitors. I was totally not functional when I had my son 8 years ago – what was wrong with me! : ) Seriously, you are truly inspiring me – and beyond just the amazing food like these muffins, which look out of this world with all that tropical flavor. It was snowing for a few minutes here…wish I had some of your muffins to cheer me up. : ) You take care! xo
Kelly -
Aaaw, thanks Monica, you are too kind and sweet. I totally was not able to be up on my feet so quickly after I had my son either but thankfully with this lil one, I am recovering a little bit quicker but still being careful to take things a lot slower. Luckily the newborn has been sleeping lots and I don’t really have to worry as much about cooking meals since people keep bringing us food so I have a little bit of free time to bake if I am feeling up for it and not too tired. Thanks so much again my friend, you are awesome and amazing yourself and your family is lucky to have you making them so many delicious treats 🙂 Hope you have a wonderful rest of the week! xo
Shashi @ http://runninsrilankan.com -
Kelly – these muffins look fantastic! I don’t know how you do it – juggling a new born and a toddler AND baking muffins like these! Mango and coconut are such a wonderful combo, with walnuts taking the texture of these to a whole new level!
Amazing!
Happy Monday wonder-lady! xxs 🙂
Kelly -
Aaw thanks so much Shashi 🙂 Luckily the baby has been sleeping lots so far so that leaves me with some free time when my toddler naps hehe. Thanks again sweet lady and hope you have an awesome Wednesday! xxs:)
Eva @ Eva Bakes -
You are Super Mom, Kelly! How on earth did you find time to bake up these gorgeous muffins? These definitely wouldn’t last very long in my house – I’d probably eat them all myself. 😉
Kelly -
Hehe, luckily the baby is still sleeping lots so far and people have been making me meals so I that leaves me some free time to bake instead of cook 🙂 Thanks Eva:)
Sarah - Bread & Batters -
That’s too funny, I couldn’t stay out of the kitchen for too long after I had my second one too 🙂 Love these skinnier tropical muffins – they look delicious!
Kelly -
Hehe, that’s too funny, thanks Sarah 🙂
ela@GrayApron -
…and you are baking already??! The muffins look fantastic, filled with goodies! 🙂 ela
Kelly -
Hehe, it’s hard to keep me away from the kitchen for too long – luckily the baby sleeps a lot right now 🙂 Thanks Ela 🙂