Ingredients

The following ingredients have 12 Servings
  • 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)

Instruction

  • 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.