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
Emma -
Hi Kelly I am so glad to hear all is going well at home with your adorable new arrival and equally adorable toddler 🙂 And that you have the time to bake these amazing sounding muffins is commendable! All these wonderful exotic flavours sound so good together and I wish I had a plate of these for my breakfast tomorrow. Have a great up coming week 😀
Kelly -
Aaw, thanks so much Emma, you are too sweet 🙂 Hope you have a wonderful rest of the week too 🙂
Kelly -
Aaw, thanks so much Emma, you are too sweet 🙂 Hope you have a wonderful rest of the week too 🙂
Claire @ lemon jelly cake -
Whoa, lady! I can’t believe you’re already back in the kitchen!! I have yet to do more than pour a bowl of cereal for my toddler. 😉 These muffins look and sound delicious. I am a big fan of foods you can eat with one hand while holding your newborn haha. Thanks for your sweet comment!
Kelly -
Haha, yes, one handed foods are awesome for when you’re holding your newborn 😉 Thanks Claire and enjoy your new baby boy 🙂
Consuelo @ Honey & Figs -
These muffins look incredible! I’d never tell these were healthier than average since they look so so moist and yummy. I really like the flavor combo you went with – it makes me think of warmer weather and stuff. Can it be summer yet??
xxx
Kelly -
Thanks Consuelo. Haha, so ready for spring and summer to arrive too 🙂
Christin@SpicySouthernKitchen -
Love the tropical flavors in these muffins. Muffins are always great to have around especially when life is a little crazy.
Kelly -
Thanks Christin, so glad you like them 🙂
Tina @ Tina's Chic Corner -
That’s wonderful that you’re feeling well! I thought for sure you’d take a few weeks off from food blogging to adjust (and rightly deserved, of course). I bet Evelyn’s big brother has been a huge help. 🙂 What a lovely family you have. 🙂
I’m loving these muffins! Skinny…I’ll take it. And I love the fruit combo…reminds me of the tropics, which is where I wish I was right now. 😉
Kelly -
Thanks Tina 🙂 Thankfully, the recovery has been going well and the baby has been sleeping a lot but once that changes – I don’t know how much longer I can keep the posts and blogging up to date so I am just posting whatever I can for now hehe. Haha, I wish, nope, big brother was jealous at first but now he is warming up to her which is nice 🙂
So glad you like the muffins, this winter has been so long and cold – wish we could all be in the tropics right now too 😉