This has been one cold spring, even by upstate New Yorker standards. Fortunately, this morning the sun is shining and it is supposed to be a warm(er) and beautiful day! What better way to encourage the warm weather, than to have these bright and healthy muffins. These muffins are made with frozen mango and coconut. Aren’t the cupcake liners bright and sunshiny? My grandma gave them to me for Easter-Yes, I still get a treat bag from my grandma for Easter, and yes, I love it! Between the liners, mango, and coconut-they remind me of a warm, tropical place-so they are appropriately named Tropical Greek Yogurt muffins.
I do want to make sure you are aware that these are ‘healthy’ muffins. They do not have a lot a sugar and they are not overly sweet. Don’t get me wrong-I love a sweet, butter-filled muffin, but this morning I wanted a more healthful option. Even so, they are still a satisfying and delicious breakfast or snack (and you won’t feel as guilty for eating them)!
Tropical Greek Yogurt Muffins
2 cups flour (I used white-wheat, but feel free to use white)
1/2 cup oats
1/2 cup coconut flakes (plus more for sprinkling on top)
2/3 cup sugar (make it a full cup if you want a sweeter muffin)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 cups plain Greek yogurt (I used low-fat Chobani)
4 TBS unsalted butter
1 tsp lemon zest (optional)
1 tsp vanilla
1 cup chopped frozen mango that has been thawed
Preheat oven to 350.
Combine yogurt, eggs, butter, sugar, zest, and vanilla in a large bowl. In another bowl, combine flour, oats, baking powder/soda, and salt. Add flour mixture to wet ingredients and mix. Gently fold in coconut and mango. Generously fill muffin tin (sprayed with non-stick cooking spray) or cupcake liners. Bake for 20-25 minutes.
*About halfway through the baking time you can top muffins with shredded coconut. If you put it on in the beginning, your coconut might burn.