• 2 1/2 cups King Arthur whole wheat white flour, sifted
  • 3/4 cup sugar
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 2 tsp ground cinnamon
  • 1 tsp ginger
  • 1/2 tsp salt
  • 2 large eggs
  • 1/4 cup unsweetened applesauce
  • 1 tsp flax seed heated in 3 tbsp of water for 30 seconds in microwave
  • 1/3 cup vegetable or canola oil
  • 1 tbsp lime juice
  • 1 8oz can crushed pineapple in pineapple juice
  • 1-2 diced ripe mangos
  • 1 medium ripe banana, mashed
  • 1/2 cup sweetened flaked coconut
  • 3 oz light cream cheese
  • 1/4 cup butter, softened
  • 1 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 1 tbsp lime juice
  • 1 cup toasted coconut

It’s been a while since I made muffins due to my recent cake and cupcake kick. After spending countless hours on Pinterest and thinking back to the days when my baking was actually based on making healthier recipes, I was inspired by the mangoes in my fridge and several overripe bananas to whip up some muffins. I found 2 really great mango muffin recipes from Joy the Baker and Allrecipes.com as a starting point for these delicious healthified tropical muffins. Besides the glaze, which you could definitely omit, these muffins have no butter or cream and just a small amount of oil. The added applesauce, pineapple, and flax seed keep these muffins moist without adding unhealthy fats. I only used one mango in my muffins, but I think next time I would actually add 2 because I really like the chunks of fruit. I added coconut, pineapple and banana in the batter to add more tropical flavoring. Okay so the frosting isn’t exactly healthy, but paired with the toasted coconut, I just couldn’t pass it up.


Preheat oven to 350 degrees and spray muffin tin.

In a large bowl, combine the flour, sugar, baking soda, baking powder, salt, cinnamon and ginger and set aside.

In your standmixer, beat eggs and oil. Add in the applesauce, flaxseed mixture, banana, lime juice and can of pineapple. Add the dry ingredients and mix until just combined.

Fold in the mango being careful not to over mix.

Bake for 20 minutes or until toothpick comes out clean.

For the glaze, mix butter, cream cheese, sugar, lime juice and vanilla until smooth.

Toast the coconut on your stove top over medium heat. You can also toast it in the oven, but I find that it toasts more evenly in a pan and there is less chance of burning the coconut.

Once the muffins are completely cool, spread with frosting and roll in the toasted coconut.

Enjoy for breakfast, snacktime or dessert!


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