Pineapple Mango Breakfast Muffins

I’ve been making this recipe forever. With twist here and there. Sometimes I use pineapple and mashed banana, other times pineapple and applesauce. Last week, I had a few mangoes sitting on my counter, getting close to the too-ripe stage.The ripe mangoes were perfect for baking, and for my newest combo- Pineapple-Mango Breakfast Muffins. A great fit for breakfast because of the fruit and yogurt, and not too much sugar… so you can eat a muffin without the guilt.Because none of us need a helping of guilt to start the day, do we?Have a great day 🙂

Pineapple Mango Breakfast Muffins

2.50 from 2 votes

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Author: Si Foster

Ingredients 

• 1 cup white flour
• 3/4 cup wheat flour
• 1/3 cup sugar, if you like your muffins sweeter, increase this to 1/2 cup
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1-8 oz can crushed pineapple, drained
• 1 large ripe mango, important that it is ripe and sweet, pitted, peeled and diced
• 7-8 oz plain or vanilla yogurt, I used Greek yogurt
• 2 eggs
• 1/2 cup canola oil
• additional sugar, about one tablespoon for top of muffin, if desired

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Instructions

• Preheat oven to 400 with rack in center of oven.
• Combine all dry ingredients in a bowl.
• Make a well in the center of the dry ingredients, place drained pineapple, diced mango, yogurt, eggs and oil in the well. Or just mix the wet ingredients in a separate bowl, then pour all at once into the dry ingredients. Fold the wet ingredients into the dry, just until the flour disappears. Do not over mix.
• Scoop the batter into a muffin tin that has been greased or lined with cupcake liners. Fill muffin tins about 3/4 full. Sprinkle with sugar if desired.
• Bake for about 15-18 minutes or until tops are golden and muffin springs back when touched lightly.
• Makes approximately 10-12 muffins.