Mango Blueberry Breakfast Muffins
Last weekend I bought a box of 7 mangoes at a local Asian supermarket United Noodles. All 7 ripened at the same time. Not a problem – we love mangoes. We ate them fresh, we made kid-friendly Mango Salsa and…we made wonderful Mango Blueberry Breakfast Muffins with kidney beans!
These are excellent breakfast muffins – not overly sweet. Serve them with a side of fresh fruit. You can’t tell there are beans in these muffins – really, I promise!
Mango Blueberry Breakfast Muffins
Recipe by Striving Bean
Since these are made with beans, store in an air-tight container in the refrigerator.
Makes 18 muffins.
- 2 1/2 cups (2.5 cups) cooked* kidney beans (made from dried -
see my video How to Cook Beans)
- 1/3 cup (0.33 cup) “lite” coconut milk
- 1 cup sugar
- 1/4 cup (0.25 cup) brown sugar, firmly packed
- 1/4 cup (0.25 cup) unsalted butter, softened
- 2 eggs
- 2 teaspoons vanilla
- 1 /3 cup (0.66 cups) unsweetened applesauce
- 1/3 cup (0.33 cup) flaked sweetened coconut (and additional 3 tablespoons for topping)
- 1 1/2 cup (1.5 cup) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/4 cup (1.25 cup) frozen blueberries (optional)
- 1 1/2 cups (1.5 cups) finely chopped fresh mangoes (about 1 large or 2-3 small to medium mangoes)
- 5 tablespoons finely chopped macadamia nuts for topping
*1 cup dry kidney beans makes about 2.5 cups cooked (this is what I used) OR
* If you try canned kidney beans, but make sure to drain and rinse well. 2.5 cups is about 2 cans (15 oz. each). You will have some canned kidney beans left over. You can freeze the left-overs. See How To Freeze Beans.
Preheat oven to 375ºF.
In food processor or blender, purée beans and coconut milk until smooth (scrape down sides as needed).
In a large bowl, beat sugars and butter; beat in eggs, applesauce, flaked coconut, and vanilla. Add bean mixture, mixing until well blended.
Gently fold in mangoes in.
In a separate bowl, mix flour, baking powder, and baking soda. (It’s important to mix dry ingredients in a separate bowl. This will better distribute the baking powder and baking soda, which helps the muffins rise.)
Then gently fold the flour mixture into the bean/mango mixture.
Using an ice cream scooper, spoon batter into (18) paper-lined muffin cups. Fill each cup nearly to the top.
Gently press in, with your finger, 3 frozen blueberries for each muffin. Sprinkle with flaked coconut and chopped macadamia nuts.
Bake muffins 18 minutes until toothpick inserted in center comes out clean. Rotate 1/2 way through cooking time. Cool in muffin pan on wire racks 10 minutes. Then gently remove muffins from pans and allow to cool completely.
Important – allow to cool completely, otherwise they will be messy.
Storage: Individually wrap the muffins and store in refrigerator or freezer. Reheat from refrigerator: 10 seconds in microwave. Reheat from freezer: 25 – 30 seconds in microwave.
Our family weighs in:
- Son said “It’s great!” And cried when I said he could have more after dinner (he wanted more right away).
- Daughter liked them.
- I they’re terrific and make for a great breakfast.
- Husband liked them, but “a little extra sugar would make them over the top!” (a good thing).
I’m going to tuck this recipe away and make a different version some day. Oh the possibilities…
In case you’re curious about the nutritional information: I ran this recipe through Spark People Recipe Calculator and came up with this: (give or take a little – I forgot to account for the 3 tablespoons coconut topping)
Total Fat 6.1 g
Protein 4.1 g
Total Carbohydrate 32.5 g
Sugars 14.9 g
Dietary Fiber 3.4 g
Cholesterol 34.1 mg
Iron 6.9 %
Sodium 162.9 mg (I used “cooked from dried” beans, not canned beans)
Calcium 3.4 %
It’s pretty comparable to these Cooking Light Tropical Muffin recipe – but bean muffins have more fiber and iron, of course! I’m guessing I could easily lighten up this Mango Blueberry Breakfast Muffins recipe by using more applesauce vs. butter, and using fewer macadamia nuts. It’s likely easily done.
Do you want a good scare? Compare these breakfast muffins against Starbuck’s Blueberry Struesel Muffin. Bean muffins are looking pretty good now, aren’t they? (grin)
So – What do you think about muffins with beans?