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!
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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.