Skinny Tropical Muffins.
Bikini-Friendly Tropical Muffins. Made with bananas, pineapple, orange zest, yogurt, whole wheat flour, and coconut. Easy, moist, low-fat, healthy muffins!
Meet my latest breakfast obsession. Summer is here and I am ready to soak up the sun! Today I’m sharing a little taste of the tropics. ☀
Juicy pineapple, bananas, orange zest, toasted coconut… everything I love about the tropics in one tasty muffin. I made these fruity little gems a few weeks ago and again today. They have summer written all over them and are a perfectly acceptable bikini-friendly treat.
The first step? Buy a couple bananas and let them ripen. They are the base of today’s recipe.
Some other ingredients you’ll need:
√ White Whole Wheat Flour
√ Greek Yogurt (or regular)
√ Fresh Pineapple
√ Shredded Coconut
√ Orange Zest
Substitutions: a mixture of whole wheat flour and all-purpose flour (about half and half of each) may be substituted for the white whole wheat flour in this muffin recipe. I do not suggest using all whole wheat flour, as the resulting muffin may have a tough texture. Maple syrup may be used instead of honey. Canned or small frozen pineapple chunks may be used instead of fresh.
The shredded coconut on top is optional. The orange zest is not! It gives the muffins their flavor and adds a little zesty extra to each bite. I can’t imagine them without it!
Just like my Skinny Banana Blueberry Muffin recipe, today’s breakfast treat is sweetened with honey and a touch of (lightly packed) brown sugar. The recipe makes 15 muffins, so the amount of sugar in each is teeny tiny. The banana and pineapple sweeten them up too.
“Healthy” or “Low Fat” baked goods have a bad rap. They are known for lacking flavor and moisture, often tasting dry and bland. These muffins are the complete opposite. Two ingredients bringing moisture (and taste) to the muffins are mashed bananas and vanilla greek yogurt. Both ingredients are fabulous healthy substitutes for fat in certain recipes. Fat is moisture-laden and you don’t want to sacrifice that when you cut it out. 1 cup of mashed bananas (2 large bananas) and 1/4 cup of vanilla greek yogurt do a fine job of keeping the muffins soft, tender, and moist.
There is plenty of juicy pineapple in each big bite. Fresh pineapple is a fruit I could not get enough of when I traveled to St. Lucia earlier this month! If using fresh pineapple, cut it up into tiny chunks. Frozen pineapple tends to come in larger chunks, so that is why I emphasize using fresh. You could used canned as well, but again… fresh is preferred.
Dancing inside the muffin batter are a touch of cinnamon and orange zest. If you’re anything like me, you love bananas and cinnamon together! The zest from 1 orange gives the muffins a little something extra. And like I mentioned above, you do NOT want to leave it out. You can slice up the rest of the orange to enjoy alongside your freshly baked muffins. 😉
The sliced bananas on top seep their moisture inside the muffin as they bake. So not only do the bananas look cute on top, they serve a moisture-inducing purpose. The muffin tops are my favorite part!
Imagine yourself with your toes in the sand, listening to the ocean, and breathing in the salty air. You’ll be tasting the tropics after one bite. What is so wonderful about them is that I don’t feel too heavy after eating one or two, either. I had two this morning before getting in my suit and taking Jude to the river to swim and play fetch. They are low in fat, high in flavor, and will keep your energy up all morning.
Skinny Tropical Muffins
Yield: 15 muffins
- 2 and 1/2 cup white whole wheat flour (or mix of whole wheat and all-purpose)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 cup honey (or maple syrup)
- 1/2 cup light brown sugar, loosely packed (or dark brown sugar)
- 1 cup mashed very ripe banana (about 2 large very ripe bananas)
- 1/4 cup nonfat vanilla greek yogurt (or any yogurt)
- 1 large egg, beaten
- 3/4 cup milk (almond milk, soymilk, cow's milk, rice milk)
- zest from 1 orange
- 1 and 1/4 cup fresh pineapple, diced
- 1 thinly sliced banana for topping
- 1/4 cup shredded coconut, optional
Preheat oven to 325F degrees. Spray 15 muffin tins with nonstick spray.* Set aside.
In a large bowl, gently toss the flour, baking soda, salt, and cinnamon together until combined. Set aside.
In a separate bowl, mix the honey and brown sugar together - it will be thick and lumpy. Try to get out as many lumps as you can - a fork works well to break it up. Add the mashed banana, yogurt, and beaten egg. Slowly pour the wet ingredients into the dry ingredients. Gently begin to fold it all together. It will be very thick. Add the milk slowly and continue to gently mix the ingredients together. The milk will thin everything out, but the batter will still remain thick. Fold in the orange zest and pineapple. Do not overmix the batter, which will lend tough, dense-textured muffins.
Divide the batter between 15 muffin tins. Fill all the way to the top. Top with 2-3 thin slices of the sliced banana and a sprinkle of coconut. Bake the first 12, then the last three in another batch. Fill the empty muffin tins halfway with water in the 2nd batch to ensure even baking. Bake for 17-18 minutes until very lightly browned on the edges. A toothpick inserted in the center should come out clean. Allow the muffins to cool completely.
Makes 15 muffins. Muffins taste best the next day, like most banana bread recipes. Muffins remain fresh and moist stored at room temperature for up to 5 days. Muffins freeze well, up to 3 months.
*Do not use cupcake liners, muffins will stick to liners.
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Today’s recipe is a spin-off from my Skinny Banana Blueberry Muffins.
Some more healthy muffin recipes:
See more healthier muffin recipes.