Mango Macadamia Muffins


  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon kosher salt
  • 3 eggs, lightly beaten
  • 1/3 cup coconut oil, melted
  • 1/2 cup unsweetened applesauce
  • 1 tablespoon lime juice
  • 2 cups ripe mango, diced  (I had two large mangos and used about 1 1/2)
  • 1 very ripe banana, mashed
  • 1/2 cup chopped macadamia nuts


  1. In a large bowl, combine flours, sugar, baking soda and powder, cinnamon, and salt.  In another bowl, combine the eggs, oil, applesauce, and lime juice.  Stir in the mango, mashed bananas, and nuts.  Create a well in the center of the dry ingredients and pour the wet ingredients into the dry ingredients.  Stir until just combined.
  2. Scoop into twelve well-greased muffin tins (I like to use an ice cream scooper) and bake at 350 degrees for about 20 minutes or until the muffins pass the toothpick test.  Mine took exactly 20 minutes.  Cool in the pan for 5 minutes, then remove to a rack and cook completely.

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