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
Zainab @ Blahnik Baker -
Wow Kelly how are you back on your feet baking and blogging already? You are amazing!! These muffins look so delicious.
Kelly -
Hehe, thankfully the recovering is going well and baby has been sleeping a lot for now. Everyone has also been so kind to bring us meals so I haven’t had to cook too much so on days that I’m not feeling too tired I can bake when the toddler is napping hehe 🙂 Thanks so much sweetie, you are the amazing one juggling so many things at once too:) Hope things slow down for you a bit and have a wonderful rest of the week friend 🙂
Zoe -
Hi Kelly,
Congratulation to you! You are amazing juggling with a newborn, a toddler, baking and blogging !!! You must be a super mum. I’m always on a constant lookout for anything that is fat-reduced and your muffins look delicious!
Zoe
Kelly -
Thanks so much Zoe, you are so kind and sweet 🙂 Haha, definitely not super mum – newborn is just sleeping mostly for now but I know that will change soon hehe. So glad you like these muffins and hope you have a great rest of the week!
Jenn @ Deliciously Sprinkled -
Kelly, these muffins look amazing! I love all the delicious flavors, perfect for a spring morning breakfast! Pinned 🙂
Kelly -
Thank you so much Jenn, so glad you like them 🙂 Thanks for pinning too and hope you have a wonderful week!
Gintare @Gourmantine -
A little belated congratulations on the arrival of your little one!!! These muffins look great and love the topping 🙂
Kelly -
Aaw thank you so much Gintare 🙂 Hope you have a wonderful week!
Lisa @ Simple Pairings -
These muffins look incredible! I love the use of mango in your muffins – I’ve never tried that before. I imagine they would add such a lovely sweetness and moistness in every bite! So wonderful.
Kelly -
Hi Lisa, if you are a fan of mango, you will love them in these muffins as they do add a nice fragrant sweetness and help keep the muffins moist. Thank you so much and hope you have a wonderful week!