Tropical Sunrise Muffins

I gave these muffins the name Tropical Sunrise because that's what they remind me of - not that I have that much experience with tropical sunrises, mind you. These healthy muffins are bursting with banana, mango and coconut - there's the tropical for you - and are the perfect breakfast or mid morning coffee break snack. (Not exactly sunrise, but hey.) They freeze well, too, so you can have them whenever you need a little tropical sunrise in your life.

In a large bowl, combine the flour, white whole wheat flour, sugar, brown sugar,

salt and baking powder. In a measuring cup, combine the milk, egg and yogurt.

Whisk until smooth, then add to the flour mixture.

Stir just until moistened. Add the banana and mango to a food processor

and pulse until mostly pureed but a few chunks remain. Add the fruit to the batter

then stir in the coconut.

Divide the muffin batter among 12 muffin cups that are either lined with paper or sprayed with nonstick cooking spray. For the streusel, combine the flour, sugar and coconut. Cut the butter into cubes and add it to the topping,

cutting in until the mixture resembles coarse crumbs. Generously sprinkle the streusel over the muffin batter.

Bake for 20-25 minutes until the muffins are golden and a toothpick tester comes out clean.

Let the muffins cool in the pan for a couple minutes, then carefully transfer to a wire rack to cool completely.

One year ago: Strawberry Ice Cream
Two years ago: Raspberry Almond Bars
Three years ago: Fruit Crisp

Find more great stuff at Mouthwatering Mondays, Inspiration Monday, Mix it up Monday, Melt in Your Mouth Monday, Tasteful Tuesday, Totally Tasty Tuesday, Tuesday Talent Show, Clever Chicks, Try a New Recipe, Share Your Stuff.

Tropical Sunrise Muffins

Muffins:
3/4 cup flour
3/4 cup white whole wheat flour
1/4 cup brown sugar
1/2 cup white sugar
1/2 tsp. salt
2 tsp. baking powder
1/3 cup vanilla or plain yogurt
1 egg
1/3 cup milk
1 large banana
1 cup chopped mango (fresh or frozen)
1/4 cup shredded coconut

Streusel:
1/4 cup brown sugar
1/3 cup white whole wheat flour
2 Tbsp. shredded coconut
3 Tbsp. cold butter

Combine flours, sugars, salt and baking powder. Add in milk, yogurt and egg and stir until just moistened. In a food processor, pulse the banana and mango together until pureed with a few chunks remaining. Fold the fruit into the batter, then stir in the coconut. Divide batter between 12 muffin cups (either greased or lined with papers).

For the streusel, stir together the brown sugar, coconut and flour. Cut in the butter until the mixture is crumbly. Divide crumble evenly on top of the muffins.

Bake at 400 for 20 to 25 minutes, or until a toothpick comes out clean.

I gave these muffins the name Tropical Sunrise because that's what they remind me of - not that I have that much experience with tropical sunrises, mind you. These healthy muffins are bursting with banana, mango and coconut - there's the tropical for you - and are the perfect breakfast or mid morning coffee break snack. (Not exactly sunrise, but hey.) They freeze well, too, so you can have them whenever you need a little tropical sunrise in your life.

In a large bowl, combine the flour, white whole wheat flour, sugar, brown sugar,

salt and baking powder. In a measuring cup, combine the milk, egg and yogurt.

Whisk until smooth, then add to the flour mixture.

Stir just until moistened. Add the banana and mango to a food processor

and pulse until mostly pureed but a few chunks remain. Add the fruit to the batter

then stir in the coconut.

Divide the muffin batter among 12 muffin cups that are either lined with paper or sprayed with nonstick cooking spray. For the streusel, combine the flour, sugar and coconut. Cut the butter into cubes and add it to the topping,

cutting in until the mixture resembles coarse crumbs. Generously sprinkle the streusel over the muffin batter.

Bake for 20-25 minutes until the muffins are golden and a toothpick tester comes out clean.

Let the muffins cool in the pan for a couple minutes, then carefully transfer to a wire rack to cool completely.

One year ago: Strawberry Ice Cream
Two years ago: Raspberry Almond Bars
Three years ago: Fruit Crisp

Find more great stuff at Mouthwatering Mondays, Inspiration Monday, Mix it up Monday, Melt in Your Mouth Monday, Tasteful Tuesday, Totally Tasty Tuesday, Tuesday Talent Show, Clever Chicks, Try a New Recipe, Share Your Stuff.

Tropical Sunrise Muffins

Muffins:
3/4 cup flour
3/4 cup white whole wheat flour
1/4 cup brown sugar
1/2 cup white sugar
1/2 tsp. salt
2 tsp. baking powder
1/3 cup vanilla or plain yogurt
1 egg
1/3 cup milk
1 large banana
1 cup chopped mango (fresh or frozen)
1/4 cup shredded coconut

Streusel:
1/4 cup brown sugar
1/3 cup white whole wheat flour
2 Tbsp. shredded coconut
3 Tbsp. cold butter

Combine flours, sugars, salt and baking powder. Add in milk, yogurt and egg and stir until just moistened. In a food processor, pulse the banana and mango together until pureed with a few chunks remaining. Fold the fruit into the batter, then stir in the coconut. Divide batter between 12 muffin cups (either greased or lined with papers).

For the streusel, stir together the brown sugar, coconut and flour. Cut in the butter until the mixture is crumbly. Divide crumble evenly on top of the muffins.

Bake at 400 for 20 to 25 minutes, or until a toothpick comes out clean.