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Mango Blueberry Breakfast Muffins

January 27, 2010
Mango Blueberry Breakfast Muffins

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.

One large mango yields about 1.5 cups finely chopped mango

One large mango yields about 1.5 cups finely chopped mango

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.

Fill to Top

Fill to Top

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.

Muffins Without Blueberries

Muffins with just mangoes (blueberries optional)

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)

Calories     198.3
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?

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4 Comments leave one →
  1. February 2, 2010 6:34 pm

    What an interesting recipe. I’m intrigued. As a huge fan of beans (after all they are a vegetable), I love this recipe! Would it be okay to use canned?
    Looking forward to following your blog!

    • February 2, 2010 6:45 pm

      Hi Liz – I have not tried canned beans for this recipe- I’m guessing canned would work. Just make sure to rinse and drain really well. Also, I would try a low sodium (or a no added salt version) of canned beans since this is a muffin recipe (nobody likes salty muffins!)

      Let me know if you give this recipe a try – I’d like to hear about your results!

  2. Molly permalink
    February 8, 2010 12:13 pm

    I made the muffins last night and thought they were delicious! The kids (especially Jasper) liked them as well. I served for dinner w/ potato and leek frittata – very yummy combo.

    I think it’s funny that Scott thought they could’ve been sweeter, he’d hate my house 🙂 I ended up using about 2/3 cup white sugar and unsweetened coconut. Though I used more coconut milk (probably added another 1/4 cup) when blending – the bean/milk mixture got to the consistency of melty icecream (is that what yours looked like?) Also, I didn’t add the blueberries (I knew from experience that those would not be a hit with my little people).

    You can taste the beans – which I love. I had red bean icecream the other day at a thai restaurant and absolutely loved the flavor. Great, great recipe – I will definitely make again!

    • February 8, 2010 12:23 pm

      Molly – I’m so glad you enjoyed the muffins! Hooray for you for adjusting the ingredients to your family’s needs and tastes. I think this muffin recipe will be a great base for many varieties.

      Regarding the consistency – yes, it does look like melted ice cream – good description. I have a dark chocolate cookie recipe coming up soon that can easily be made vegan. I also took a photo of what it looks like once you blend the beans with soy milk, so I’ll post that too.

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