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
Stacy | Wicked Good Kitchen -
Kelly, have you ever made Morning Glory Muffins? Your muffins are like the tropical skinny version…Tropical Skinny Morning Glory Muffins! I think these are the perfect muffins to celebrate spring’s arrival. I just love all the flavors going on. So sweet of you to bake these muffins for all of your guests. Be sure to take good care of yourself and get adequate rest. 🙂 Have a lovely weekend, girl! xo
Kelly -
Hi Stacy, I haven’t made Morning Glory muffins before but would love to try making them one day:) Aaw, thanks so much, so glad you like the flavors – this winter has been so long and cold that I keep dreaming of warmer weather and tropical beaches and flavors. Thanks again for your well wishes and hope you have a wonderful rest of the weekend too sweetie 🙂 xo
Jeanette | Jeanette's Healthy Living -
Glad to hear you are already back on your feet and baking, while enjoying time with your expanded family! Love tropical flavors so these muffins are right up my alley.
Kelly -
Thanks so much Jeanette 🙂 Hope you enjoy the rest of the weekend!
Jessica @ Jessiker Bakes -
Okay you’re definitely better than me – to be back on your feet and baking again already!! I hope your baby is doing well 🙂 . These muffins look so yummy…I love coconut and mango and so in one muffin sounds great!
Kelly -
Aaw, you’re too sweet Jessica 🙂 Thank you and hope you are enjoying your special birthday weekend so far! 🙂
Ashley | Spoonful of Flavor -
I’ve been craving a muffin/bread with these exact flavors. Love the combination of the mango and coconut. I can’t believe you are already back to baking and posting! Enjoy your new little girl, Kelly 🙂
Kelly -
Thanks Ashley, so glad you like the flavors, this winter has been so long and I know that we are all wishing we could be on a tropical beach right now 🙂 Thanks so much again and hope you are enjoying your weekend so far:)
Gloria // Simply Gloria -
Kelly, I am happy to hear everything is going great with the two babies…including the new arrival. I love how well you are feeling. 😉
These muffins look amazing with all the flavor combinations you have got going on here… delish!
Kelly -
Thank you so much Gloria, you are always so sweet 🙂 So glad you like the muffins and hope you have a wonderful weekend with your gorgeous family:)