Mango Coconut Oatmeal Muffins

Mango Coconut Muffins [Close]

5 from 1 reviews

With the addition of coconut and fresh mango, this nutritious breakfast muffin almost tastes like a dessert.



  • 1/2 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 3/4 cup packed brown sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup old fashioned oats
  • 1/3 cup dried shredded coconut
  • 1 (6 oz) container plain non-fat Greek yogurt
  • 1 cup mashed ripe banana
  • 1/4 cup canola oil
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup diced mango (about 1 large mango)


  1. Preheat oven to 400°F. Spray a muffin pan with cooking spray or fill with paper liners.
  2. In a large bowl, whisk together flours, brown sugar, baking powder, and baking soda.
  3. In a medium bowl, stir together oats, coconut, yogurt, banana, oil, egg, and vanilla extract.
  4. Pour wet mixture into the flour mixture. Stir until moistened—do not over-mix! Fold in mango.
  5. Divide mixture evenly into muffin cups. Bake for 17–20 minutes or until toothpick inserted into the center of a muffin comes out clean.