Tropical Mango, Coconut, and Banana Muffins

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bananaFresh coconut

The moist Mango, Coconut, and Banana Muffins are great for breakfast or a mid-day snack or with lunch. These tropical ingredient muffins are good for you and delicious too. The muffins freeze well so that you can have some today and next week too.

Tropical Mango, Coconut, and Banana Muffins
The moist Mango & Coconut Muffins are great for breakfast or a mid-day snack or with lunch. These tropical ingredient muffins are good for you and delicious too. The muffins freeze well so that you can have some today and next week too.
Servings Prep Time
12 10 minutes
Change the number of servings here.
Cook Time
15 minutes
Servings Prep Time
12 10 minutes
Change the number of servings here.
Cook Time
15 minutes
Tropical Mango, Coconut, and Banana Muffins
The moist Mango & Coconut Muffins are great for breakfast or a mid-day snack or with lunch. These tropical ingredient muffins are good for you and delicious too. The muffins freeze well so that you can have some today and next week too.
Servings Prep Time
12 10 minutes
Change the number of servings here.
Cook Time
15 minutes
Servings Prep Time
12 10 minutes
Change the number of servings here.
Cook Time
15 minutes
Ingredients
Change Units from US Imperial to Metric here.
Muffin
Topping
Instructions
Muffin
  1. Preheat oven to 180°C (350°F). Line a muffin tray with 12 muffin paper cases.
  2. Place flour, baking powder, brown sugar, and coconut into a large bowl and mix to combine. Place the oil, eggs, yogurt and vanilla mango and banana in blender and blend or in bowl and whisk to combine. Pour the wet ingredients into the well of the dry and mix until just combined. Do not over mix. Add and gently fold to combine.
  3. Pour the mixture into the muffin cases and top each muffin with the topping. Place into the oven and bake for 15 – 20 minutes or until cooked, or until pressing gently on the top of the muffin, the muffin feels slightly firm.
Topping:
  1. Stir together the nuts, sugar, oatmeal, and coconut for the crumb topping. With a fork, blend in the coconut oil until the mixture is crumbly and the coconut oil is in pea sized pieces. Divide crumble evenly on top of the muffins.
Recipe Notes

Nutrition Facts
Tropical Mango, Coconut, and Banana Muffins
Amount Per Serving
Calories 482 Calories from Fat 243
% Daily Value*
Total Fat 27g 42%
Saturated Fat 21g 105%
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 1mg 0%
Sodium 113mg 5%
Potassium 279mg 8%
Total Carbohydrates 58g 19%
Dietary Fiber 5g 20%
Sugars 20g
Protein 8g 16%
Vitamin A 2%
Vitamin C 9%
Calcium 9%
Iron 16%
* Percent Daily Values are based on a 2000 calorie diet.

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