Exotic Mango White Chocolate Brownie Muffins Healthier
Indulge in the perfect blend of tropical flair and chocolate decadence with these Exotic Mango White Chocolate Brownie Muffins! This healthier twist on classic brownie muffins features ripe, juicy mango chunks and creamy white chocolate chips, perfectly balanced with the richness of unsweetened cocoa powder and the wholesome goodness of whole wheat flour. Sweetened naturally with honey or maple syrup and made moist with Greek yogurt and applesauce, these muffins are both guilt-free and irresistibly delicious. Ready in just 35 minutes, they’re a breeze to whip up and can even be made vegan with simple swaps. Perfect as a grab-and-go breakfast, snack, or dessert, these muffins bring a touch of exotic indulgence to your everyday routine.
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Recipe Information
Ingredients
- 1 cup whole wheat flour
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon sea salt
- 1 cup ripe mango (diced into small cubes)
- 0.5 cup white chocolate chips
- 0.5 cup plain Greek yogurt
- 0.25 cup unsweetened applesauce
- 0.25 cup honey (or maple syrup for vegan option)
- 1 unit large egg (or flax egg for vegan option)
- 1 teaspoon vanilla extract
Instructions
Preheat oven to 350°F (175°C) and line a 12-muffin tin with paper liners or lightly grease with cooking spray.
In a large mixing bowl, whisk together the whole wheat flour, cocoa powder, baking powder, baking soda, and sea salt to combine.
In a separate bowl, mix the wet ingredients: Greek yogurt, unsweetened applesauce, honey (or maple syrup), egg (or flax egg), and vanilla extract. Stir until smooth and well blended.
Gradually incorporate the wet mixture into the dry ingredients, mixing gently with a spatula until just combined. Avoid overmixing, as this can make the muffins dense.
Fold in the diced mango chunks and white chocolate chips, ensuring they are evenly distributed throughout the batter.
Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature and enjoy these exotic, healthier mango-white chocolate brownie muffins!
Nutrition Facts
Calories |
1822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.1 g | 81% | |
| Saturated Fat | 37.3 g | 186% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 217 mg | 72% | |
| Sodium | 1905 mg | 83% | |
| Total Carbohydrate | 332.7 g | 121% | |
| Dietary Fiber | 61.8 g | 221% | |
| Total Sugars | 159.8 g | ||
| Protein | 68.4 g | 137% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 581 mg | 45% | |
| Iron | 26.1 mg | 145% | |
| Potassium | 3480 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
