Tropical Banana Muffins

I was laying in bed last night thinking about muffins. (Yeah, I’m weird.) I really wanted to make a banana muffin with tropical flavors that wasn’t as heavy as my usual banana bread recipe. I knew that I had some frozen mango and coconut, and I probably would have added pineapple if I had it.

Instead of my regular banana bread, I used this recipe for Banana Muffins from Cooks.com as a base. I made some changes of course. I found I needed a bit of extra moisture due to the whole grain flour. Since I had yogurt on the brain from the scones below, I added a tablespoon. The result was a really light and flavorful muffin. I will definitely be making these again.

Here is my version:

3 lg. bananas
1/2 c white sugar
1 egg
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt

1 tsp cinnamon

1/2 tsp nutmeg

1 tsp vanilla extract or vanilla bean paste

1/2 c all purpose flour

1 cup white whole wheat flour

1 tbsp plain yogurt

1/3 cup chopped mango

3 tablespoons sweetened flaked coconut

1/3 c. melted butter

Mash bananas. Add sugar and slightly beaten egg. Add melted butter and tablespoon of yogurt. Sift dry ingredients together and add to above mixture. Mix until moistened and mix in chopped mango and coconut. Bake at 375 degrees for 20 to 25 minutes.