Mango Banana Coconut Muffins

mango banana coconut muffins

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!

Head over to Seasonal Potluck today to check out the recipe!

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

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2 Responses to Mango Banana Coconut Muffins

  1. Sam says:

    I had the opportunity to dine with Walt Kowalski the last couple of nights. He’s quite the culinary enthusiast himself. . I’m learning a lot. He has also asked me to forward a recipe to you. I’ll get it to you when I get back home.

    Btw, i like your website.

    • Kelley says:

      Yes, those who prefer Old Style are often under appreciated as the culinary connoisseurs that they are. Such a refined palate. Thanks for stopping by!

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