
How To Make Healthy Tropical Muffins
Made extra luscious and rich, these low-fat tropical muffins are made fruity with banana, pineapple, and shredded coconut, for a decadent dessert!
Serves:
Ingredients
- 2½cupwhite whole wheat flour,or a mix of whole wheat and all-purpose flour, spooned and leveled
- 1tspbaking soda
- ÂĽtspsalt
- ½tspground cinnamon
- ÂĽcuphoney,or pure maple syrup
- ½cuplight brown sugar,or dark brown sugar, loosely packed
- 1cupbanana,(about 2 large bananas), very ripe, mashed
- ÂĽcupvanilla Greek yogurt,non-fat, or any yogurt
- 1large egg,beaten
- Âľcupmilk,or almond milk, or any kind of milk
- 1orange zest,(from 1 orange)
- 1ÂĽcupfresh pineapple,diced
- 1banana,thinly sliced, for topping, optional
- ÂĽcupcoconut,shredded, optional
Instructions
-
Preheat the oven to 350 degrees F. Spray a muffin pan with nonstick cooking spray.
-
Gently whisk the flour, baking soda, salt, and cinnamon together in a large bowl until combined. Set aside.
-
In a separate bowl, mix the honey and brown sugar together – it will be thick and lumpy. Try to get out as many lumps. Add the mashed banana, yogurt, and beaten egg.
-
Slowly pour the wet ingredients into the dry ingredients. Gently begin to fold it all together. It will be very thick.
-
Add the milk slowly and continue to gently mix the ingredients together. Fold in the orange zest and pineapple. Do not overmix the batter.
-
Divide the batter between 15 muffin cups. Fill all the way to the top.
-
Bake the first 12, then the last 3 in another batch. Fill the empty muffin cups halfway with water in the 2nd batch to ensure even baking.
-
Bake the muffins for 17 to 18 minutes or until very lightly browned on the edges. A toothpick inserted in the center should come out clean.Â
-
Remove from the oven and place the pan on a wire rack. Allow muffins to cool.
-
Serve and enjoy!
Recipe Notes
- The milk will thin everything out, but the batter will still remain thick.
- The muffins remain fresh and moist stored in an airtight container at room temperature for 2 days or in the refrigerator for 1 week.
- Freezing Instructions:Â Muffins can be frozen for up to 3 months. Thaw overnight in the refrigerator and warm to preference before serving.
- Do not use cupcake liners as the muffins will stick to the liners.
Nutrition
- Calories:Â 152.08kcal
- Fat:Â 2.01g
- Saturated Fat:Â 1.00g
- Trans Fat:Â 0.00g
- Monounsaturated Fat:Â 0.31g
- Polyunsaturated Fat:Â 0.35g
- Carbohydrates:Â 31.86g
- Fiber:Â 3.11g
- Sugar:Â 14.42g
- Protein:Â 4.19g
- Cholesterol:Â 14.26mg
- Sodium:Â 137.50mg
- Calcium:Â 34.22mg
- Potassium:Â 204.38mg
- Iron:Â 0.98mg
- Vitamin A: 12.08µg
- Vitamin C:Â 8.81mg
Have your own special recipe to share? Submit Your Recipe Today!