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
Kristi @ Inspiration Kitchen -
Kelly, these look great! I am loving the flavor combination! Yum!!!
Kelly -
Thanks so much Kristi 🙂 Hope you have a wonderful rest of the week!
wokandspoon -
You just had a baby and you’re baking already! I love the tropical flavours in those muffins!
Kelly -
Thanks so much Fiona 🙂 Hope you have a wonderful rest of the week!
lisacng @ expandng.com -
These look amazing! Everything you make looks so good! I can’t believe you baked for your guests! You’re super mom!!!!
Kelly -
Aaw thanks so much Lisa 🙂 Haha, supermom? Nope, I wish – luckily the baby is still in the newborn sleepy stage and people keep bringing us meals so instead of having to cook meals, I can bake if I’m not feeling too tired 🙂 Hope you have an awesome rest of the week!
Cindy Eikenberg -
Kelly, these muffins sound wonderful! I love this flavor combination! I can’t believe you are getting all of this done with a new baby – you are amazing! Thanks for sharing and pinning!
Kelly -
Aaw you’re so sweet, thanks so much Cindy 🙂 Luckily she is still in the sleepy newborn stage and people have brought us meals so instead of cooking, I can bake if I am not feeling too tired while our toddler takes a nap. Thank you so much for pinning 🙂 Hope you have a wonderful rest of the week!
Meghan @ Spoonful of Flour -
Good for you getting back in the kitchen so quickly! These muffins look delicious, I am sure all of your guests loved them!
Kelly -
Thanks so much Meghan 🙂 Hope you have a wonderful rest of the week!