• 1 and ½ cups whole wheat flour

  • ½ teaspoon baking soda

  • ½ teaspoon baking powder

  • ½ teaspoon ground cinnamon

  • ¼ teaspoon of salt

  • ⅓ cup dark brown sugar

  • ¼ cup honey

  • 2 ripe bananas

  • 1 and ½ cups of mango chunks(frozen or fresh)

  • ¼ cup coconut oil, melted

  • ¼ cup nonfat greek yogurt

  • 1 large egg, room temperature

  • ½ cup shredded toasted unsweetened coconut

  • ¼ cup of chopped & toasted walnuts

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  • Preheat oven to 325 F degrees.

  • Spray 15 muffin tins with nonstick spray.

  • In a food processor, add the banana, mango chunks, greek yogurt, melted coconut oil, brown sugar, honey and egg.

  • Pulse together until pureed.

  • In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon together until combined.

  • Slowly pour the wet ingredients into the dry ingredients and gently folding everything together.

  • Fold in walnuts and shredded coconut being careful not to over-mix.

  • Fill muffin tins almost to the top.

  • Top with finely diced mango chunks, walnuts and a sprinkle of coconut.

  • Bake in preheated oven for 16-18 minutes or until a a toothpick inserted in the center comes out clean.

  • Allow the muffins to cool completely.




  • 2 cups biscuit

  • 3/4 cup sugar

  • 2 eggs

  • 1 cup (8 ounces) sour cream

  • 1 cup fresh or frozen blueberries


  • Preheat oven to 375°.

  • In a large bowl, combine biscuit mix and 3/4 cup sugar.

  • In a small bowl, combine eggs and sour cream; stir into the dry ingredients just until combined.

  • Fold in blueberries.

  • Fill greased muffin cups three-fourths full.

  • Sprinkle with remaining sugar.

  • Bake 20-25 minutes or until a toothpick inserted in muffin comes out clean.

  • Cool 5 minutes before removing from pan to a wire rack.




  • Grated zest and juice of 1 orange

  • 3/4 cup buttermilk

  • 2 large eggs

  • 3 Tablespoons honey

  • 1 stick or 8 Tablespoons unsalted melted and cooled butter

  • 1/3 cup sugar

  • 2 cups all-purpose flour

  • 2-1/2 teaspoons baking powder

  • 1/4 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1 cup fresh blueberries

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  • Preheat the oven to 400 degrees F.

  • Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups.

  • Place the muffin pan on a baking sheet.

  • Pour the orange juice into a large glass measuring cup or a bowl and pour in enough buttermilk to make 1 cup.

  • Whisk in the eggs, honey and melted butter.

  • In a large bowl, rub the sugar and orange zest together with your fingertips until the sugar is moist and the
    fragrance of orange strong.

  • Whisk in the flour, baking powder, baking soda and salt.

  • Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend.

  • Don’t worry about being thorough – the batter will be lumpy and bubbly, and that’s just the way it should be.

  • Stir in the blueberries. Divide the batter evenly among the muffin cups.

  • Bake for 22 to 25 minutes.

  • If you want to top the muffins with decorating sugar, sprinkle on the sugar after the muffins have baked for 10 minutes.

  • When fully baked, the tops of the muffins will be golden and springy to the touch and a thin knife inserted into the center of the muffins will come out clean.

  • Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.