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Mango Banana Coconut Muffins

May 21, 2013 by betsy

mango banana coconut muffin

 

Often muffins you buy at a coffee shop or bakery are full of sugar and preservatives, and taste more like dessert rather than breakfast.  This recipe uses a few easy substitutes like whole wheat flour, mashed banana and coconut oil instead of butter, fresh mango instead of sugary dried fruit, and skim milk rather than full fat.  The addition of oats makes these muffins a bit more dense, and more filling.  The coconut oil gives them a nice tropical sent while baking in the oven – kind of reminded me of vacation!  A perfect breakfast treat to enjoy with your cup of coffee on the porch one morning.  We’ve had some pretty warm days here in the Midwest this past week, so it already feels like summer.  But if you haven’t had that warm weather come your way yet, these muffins will at least put you in a summer state of mind!

For more mango recipes, or to link up your own, make sure you visit our MANGO page!

Mango Banana Coconut Muffins, makes 12 muffins

  • 3/4 cup whole wheat flour
  • 3/4 cup unsweetened shredded coconut
  • 1 cup diced fresh mango

 

Combine flours, oats, sugar,coconut, baking powder, soda, and salt.

In a large bowl, beat the egg lightly. Stir in the milk, oil, and vanilla. Add the mashed banana, and combine thoroughly. Stir the flour mixture into the banana mixture until just combined. Line a 12-cup muffin tin with paper bake cups, and divide the batter among them.
Bake at 400 degrees F (205 degrees C) for about 18 minutes.

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