Tropical Mango Lime Muffins

by Kris on May 7, 2012

Cinco de Mayo has come and gone, yet I’m still craving festive tropical flavors. I whipped up these muffins Friday night so Greg and I would have a healthy portable breakfast for our busy weekend.

Saturday began with a Cinco de Mayo parade in Oak Cliff. While we walked around, enjoying the festivities, we snacked on these healthy gluten free muffins which kept us full the entire morning. We then joined our friends at Tacopalooza for some live music, cold beer and a late lunch of tacos. After enjoying most of the day under the hot Texas sun, we swung by school for a late afternoon dip in the pool.

Sunday we were back to the normal grind of things, and Greg had to spend much of his day working at school. Before he headed off I threw a few of these muffins his way which he greatly appreciated. A long day of work is never as productive on an empty stomach.

I really enjoy the tropical flavors in these muffins. The banana and mango add a lot of natural sweetness which allowed me to ease up on the agave nectar. The coconut flour and butter added to the wonderful tropical taste while the lime juice and zest gave them some kick.

I used shredded coconut, rolled oats and pistachios to give the muffins some texture but you could use any nut of your choice. Using apple sauce, bananas, and a flax egg reduced the fat of these muffins greatly, making them a healthy option for breakfast. They are also vegan and gluten free so anyone can enjoy them.

I topped my muffins with pineapple preserves and toasted coconut, but they’re great on their own as well. The only thing that would make these hearty muffins better would be eating them with a sunny ocean view. A girl can dream.

Did you all have a fun Cinco de Mayo? Tell me about it!

Mango Lime Muffins

  • 2 ripe bananas
  • 1 flax egg (or two egg whites)
  • 4 tbsp. apple sauce
  • 1 tsp. lime juice
  • 1 tsp. lime zest
  • 1 tsp. agave
  • 2 tsp. coconut butter (optional)
  • 1 tsp. vanilla
  • ½ cup rice flour
  • 3 tbsp. coconut flour
  • ½ cup rolled oats
  • ¼ tsp. ground ginger
  • ¼ tsp. baking soda
  • pinch of salt
  • ¼ cup mango, finely chopped
  • 2 tbsp. shredded coconut
  • ¼ cup pistachios

Preheat oven to 375. Grease a muffin tin with cooking spray, set aside.

In a large bowl, sift together rice flour, coconut flour, ground ginger, baking soda and salt. Stir in the old fashioned oats. Set aside.

In the bowl of a food processor, combine bananas, flax egg, apple sauce, lime juice and zest, agave, coconut butter and vanilla extract. Pulse until smooth.

Fold the processed mixture into the bowl of dry ingredients and mix until just combined. Stir the mango, shredded coconut and pistachios into the batter.

Divide the batter between six muffin tin moulds. Bake for 25-30 minutes until the tops begin to brown.

Cool for 5 minutes and then transfer to a cooling rack to cool completely.

Yield 6 muffins

Print Friendly

Related posts:

{ 8 comments… read them below or add one }

Ali Seiter May 7, 2012 at 6:15 am

Holy mouthwatering muffins, Batman! I would love to pop one of those babies in my mouth immediately. Lime and coconut make up one of my favorite flavor combinations, plus I appreciate the lack of refined sugars or copious amounts of oils. This recipe is going straight onto my “Recipes to Try” list and I hope to sample it much sooner rather than later!


Kris May 7, 2012 at 10:28 am

Coconut and lime is such a great combination. To me it just screams summer! Hope you enjoy them Ali!


Courtney Rae Jones May 7, 2012 at 10:06 am

Coconut, mango and lime!? These look like heaven! I’ve been obsessed with lime lately. I also appreciate the lack of refined sugars and large amounts of oil. I’m finding high sugar foods are making me feel really sick as of late. I’ve been looking for a good muffin recipe without a ton of added sugar. Great post! :)


Kris May 7, 2012 at 10:29 am

You know I’m the same way in the summer. I find the heat makes really sugary foods sickening. Thanks Courtney!


Stephanie May 7, 2012 at 1:13 pm

I am loving this flavor combination. I can’t stop craving tropical and mexican stuff either! Seriously bring on summer (it snowed here yesterday)


Kris May 7, 2012 at 4:41 pm

Really?! You poor thing! There is no place for snow in the month of May. That is just cruel. Hope it melts quickly!


Genevieve May 11, 2012 at 6:06 pm

All of the recipes on your blog lately have been right up my alley, but this one especially speaks to me! I absolutely love using tropical flavors like banana, coconut, mango and lime in baked goods, and I also love muffins that are dense, hearty, and full of healthy ingredients like these ones for breakfast!


Kris May 11, 2012 at 7:21 pm

Thanks Genevieve! I love hearty muffins too, they keep you full til lunch. Something that is tough to do!


Leave a Comment

{ 2 trackbacks }

Previous post:

Next post: