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
Amy @ Fearless Homemaker -
Wow, these look and sound SO wonderful!
Kelly -
Thanks Amy 🙂 Hope you have an awesome week!:)
Krista @ Joyful Healthy Eats -
Ok, first off. That baby is absolutely precious! Love baby girls, my sister in law just had one and they are so sweet. 🙂 Congrats time a million Kelly!
Secondly, these muffins sound awesome. Love the mango, coconut, and walnut for some crunch combo. Very tropical…. 🙂 Pinned!
Kelly -
Thank you so much, you are too sweet and kind Krista 🙂 Thanks so much for pinning too and hope you have a wonderful week! 🙂
Chastity -
I love that these have a little crunch to them! I try to bake with gluten free flour, will it still work with this recipe?
I hope you guys are adjusting well and enjoying all the baby snuggles!
Kelly -
Thanks so much Chastity. I haven’t tried this recipe with gluten free flour but I would imagine your favorite gluten free flour blend like Cup4Cup, King Arthur or homemade multi-purpose gluten free flour blend would work well if you add xanthan gum as well. I should try it with my gluten free flour next time and I’ll let you know how it turns out:)
So far we are adjusting well – baby is sleeping lots for now and big brother was jealous but he adores her now hehe. Definitely enjoying the baby snuggles:) Thanks again for being so sweet and hope you and your beautiful family have a wonderful week 🙂
Liz -
So moist, so yummy! I love, love coconut!!! Now to peek at baby again 🙂
Kelly -
Thanks so much Liz 🙂 Haha, you are so sweet and too funny Liz, thank you 🙂 Hope you have an wonderful week!
Marcie -
You’re so kind to bake for your guests, and these muffins look amazing, Kelly! This flavor combination sounds divine, and they’re full of ingredients I love! They sound like a tropical paradise. Pinning!
Kelly -
Thanks so much Marcie, it wasn’t too bad since the newborn has been sleeping a lot for now. I made a big batch of a few baked treats to last us for a few days for our guests that came by since everyone brought us so much food so it was nice that I haven’t had to cook 🙂 Thanks so much for pinning and hope you have a wonderful week!:)