Pineapple, Coconut & Mango Muffins | Renee's Kitchen Adventures

Wednesday, March 30, 2011

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. 

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?  


  1. YUM! Its like a tropical vacation in muffin form :) I love muffins- the vegan pumpkin chocolate chip I make are probably my favorite....but I also love traditional corn muffins (have you ever added coconut to corn muffins before= awesome!)

  2. This sound fantastic! My son loves anything with mango in it, so these would definitely be a great treat for him.

    Honestly, my favorite favorite muffins are the really full of fat Lemon Poppyseed muffins made by Otis Spunkmeyer. They remind me of Girl Scout camp!!

  3. I just found your site and it's great! I'm telling my blogging partner who just started Weight Watchers about it. Thanks for sharing such delicious recipes.

  4. @ Elizabeth...oooo, I have never had those muffins..I guess probably best that I don't...haha They sound fantastic. I am a big fan of lemon ANYTHING!

    @ Nicole...welcome! and thanks!!

  5. Oh I am going to have to try those!!

  6. I have been having the most awesome Mangoes this year, buying them by the box and just sooo good. I never cook or bake with them as no one else would eat it :)
    They look awesome though.

  7. Wow I've never seen a tropical muffin before! They look delicious!

    I love chocolate banana muffins or blueberry muffins :)

  8. Hi! The only nutritional stats I have on the lasagna are for the original recipe and they're listed right on the Health website ( The only major change I made was to use artichokes packed in water vs. jarred red peppers

  9. Hi Renee, I just made a cup of tea, and one of these would go so well with it. Please rush courier one! :) I love muffins! The lemon/blueberry ones I made last weekend are pretty darn good so they've made it to my list of favorites. Have a great day.

  10. Now don't those look special! I have never had mangoes or pineapple in a muffin!

  11. Ok, these look amazing. I wish HUbs liked coconut... becuase if I made these I'd be eating them all myself! :( Which would be great for my tummy, and bad for my eyes when they scope out the numbers on the scale.

  12. Geez I am swamped for one day and I miss this fabulous post. I am so making these... now I just need to go get mangos and wheat pastry flour. I only have regular wheat flour. Do you think I could do this with regular milk instead of buttermilk. Thanks for sharing this tropical explosion of deliciousness!


  13. @ Erica from Fashion Meets can make your own buttermilk by adding a TBS of lemon juice or vinegar to regular milk (any fat content) and letting it sit for 5 - 10 min or so. Sometimes, it is better using this than the real deal. I also keep a container of powdered buttermilk in my fridge, that you just reconstitute with water. Good luck and I hope you enjoy the muffins!

  14. I am way behind on blog reading! Jeez!! These look incredible, Renee! I am always looking for delicious new muffin recipes to try :)


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