Pineapple, Coconut & Mango Muffins

I love mangos.  Mangos are a great source of fiber, vitamin C and vitamin A.  They are soft and sweet.  They make a great addition to this muffin recipe.

Based very loosely off of a WW recipe for 4 point+ muffins, I used pineapple, coconut, and mango to flavor these tropical muffins.  They are dense and moist and perfect for snacking or breakfast.  Reserving a bit of the coconut to sprinkle on top before baking allows the coconut to toast in the oven and gives the muffins a nice topping.   When pureeing the mango, leave it slightly chunky, so there will be bits of mango throughout the muffin.  To do this, I used my mini processor and gave it several pulses. 

Pineapple, Coconut & Mango Muffins adapted loosely from WW Online

Servings - 12   Serving Size - 1 muffin   Points Plus per serving - 4 points+

Calories - 150.8   Total Fat - 3.6g   Carb. - 30.6g,   Protein - 3.1g,   Fiber - 1.6g

1 cup unbleached, all purpose flour

3/4 cup whole wheat pastry flour

1/2 cup brown sugar, packed

2 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. kosher salt

1 cup fresh chunky mango puree

1/2 cup lowfat buttermilk

1 egg

2 TBS. unsalted butter, melted

1/4 cup crushed pineapple, packed in juice, drained

1/2 cup sweetened coconut,  reserve 2 TBS. for topping

1.  Peel and large dice a fresh mango.  Put pieces into food processor and puree until chunky, but not completely smooth.  Measure out 1 cup.  Set aside.  ( Eat the rest if there is any!  YUM!)

2.  Preheat oven to 400 degrees F.  Prepare muffin tin by placing paper liner in wells or spraying each well with cooking spray.  

3.  In a large bowl, combine the flours, sugar, baking powder, baking soda, and salt.  In another bowl or a 4 cup glass measure ( what I used ) combine the buttermilk, egg, melted butter, and  reserved mango puree.  Make a well in the dry ingredient bowl, and pour the buttermilk mixture into center and mix until just moistened.  Fold in the crushed pineapple and the coconut ( minus 2 TBS.)  

4.  Spoon into prepared muffin wells filling to about 3/4 of the way full.  Sprinkle with reserved coconut.  Bake for 20 - 22 minutes or until golden brown.  Cool in pan for 5 minutes after removing from oven, then cool on wire rack until completely cool. 

PRINTABLE RECIPE

I  don't eat muffins very often, but I should.  They, like cupcakes, are the perfect portion control.  They can be made into so many different flavor combinations it's almost limitless.  I think my favorite muffin is the good old blueberry flavored with just a bit of lemon and I love a streusel topping on them!  Do you like muffins?  What is your favorite kind?