Whole Wheat Banana Mango Muffins
Breakfast can feel like the hardest meal of the day, especially when you’re not a morning person and you have three kids you need to feed and deliver to school on time. Oh, and they’re not morning people either. ; )
We eat our fair share of cold cereal for breakfast, but every now and then I like to whip up a batch of muffins the night before so they’re ready to go first thing in the morning. This is my latest rendition, making use of the deliciously sweet, organic mangoes that have hit the market. I also wanted them to be healthful while still delivering the sweet, doughy goodness we expect from our beloved muffins. I think this recipe hit the spot. My bleary-eyed family gobbled them up at 7:00 am and suddenly, morning didn’t seem so bad after all.
Here’s what you’ll need:
- 2 ripe bananas, mashed
- 1 cup non-dairy milk (I used soy)
- 1/3 cup coconut oil, melted
- 1 tbsp apple cider vinegar
- 2 cups whole wheat flour
- 1/2 cup coconut sugar
- 1/2 cup date sugar
- 1.5 tsp baking soda
- 1/2 tsp salt
- 2 small mangoes, diced
Preheat your oven to 350 degrees. Grease a muffin tray or fill with paper liners.
In a large mixing bowl, whisk together the mashed bananas, milk, melted coconut oil and apple cider vinegar.
In another large bowl, combine the whole wheat flour, coconut sugar, date sugar, baking soda and salt. Pour the dry ingredients into the wet and mix until just combined. Gently fold in the diced mangoes and pour the batter into your muffin tins, filling them to 3/4 full.
Bake at 350 degrees for 22 minutes or until a toothpick comes out clean.
Allow to cool before serving. The muffins will be dark in color due to the whole wheat flour and coconut and date sugars. But don’t worry! These muffins are deliciously moist and the chunks of mango are sweetly refreshing.
Here’s to happy mornings and happy eating!