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.
With spring in the air I felt it was time to make some seasonal cocktails and this pineapple mango mojito was first on my list. When we cooked up the idea of Seasonal Potluck we thought that every Friday should be cocktail recipe day. I know today is only Wednesday, but I’m on vacation so I figured why the heck not?
Its so easy to incorporate seasonal fruits into cocktail making….just puree them! I have a stick blender that I use religiously, but you could use a food processor or regular blender to liquify those bad boys. Once you have a fruit puree, just add booze! Champagne would be excellent with fresh fruit puree as would vodka, but for our purposes today I went for rum.
I have a mint plant growing in my backyard that is HUGE, so I snipped some mint, muddled it with a little sugar, topped it fruit, rum and soda water, and had myself a delicious seasonal cocktail!
Pineapple Mango Mojito
1/2 t sugar
5-6 mint leaves
1 t pineapple puree
1 t mango puree
3 oz rum
Muddle the sugar and mint together in a shaker. Add in pineapple puree, mango puree and rum. Shake until well combined. Pour into a glass then top with soda water and enjoy!
May mango month. May mango month. Try saying that 10 times fast! Mango is another ingredient that is growing on me, but I’m feeling very inspired. This is truly a versatile fruit that can be used in all kinds of dishes from salads, to drinks, to condiments. I’m really looking forward to seeing what amazing and creative recipes everyone links up this month.
I personally love to use mango in savory ways. Perhaps I’ll grill some, or cook it with chiles and other spicy flavors. I guess we’ll wait and see what the month brings!
I know that winter just won’t leave in certain parts of the country, and for that I am truly, TRULY sorry. I sincerely hope that the snow will leave soon and you can all start enjoying local, seasonal foods. In the meantime, go buy a mango, cook something tropical, link up your recipe, and dream of sunnier days.