This is a recipe I found on Women's Health. It uses papaya, but I substituted mango instead. The nutritional information they provided per muffin is as follows: 160 cal, 5 g fat (.5 g sat), 114 mg sodium, 28 g carbs, 3 g fiber, 3 g protein
Makes 12 muffins
Ingredients:
1 1/2 c whole-wheat pastry flour
1 1/2 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
1/2 c crushed pineapple, drained
1 c cubed mango
1/3 c yogurt
1 egg, beaten
2 Tbsp canola oil
1/4 c Splenda
1/4 c agave syrup
1/4 c walnuts
1/2 c dried cranberries
Preparation:
1. Preheat oven to 375°F.
2. In a large bowl, whisk together flour, baking powder, baking soda, and cinnamon.
3. In a food processor or blender, purée pineapple, papaya, and yogurt. Mix in egg, oil, sugar, and syrup.
4. Combine pineapple and flour mixtures; fold in walnuts and cranberries.
5. Spoon batter into paper-lined muffin cups. Bake for 20 to 22 minutes or until tops spring back when lightly touched. Cool on a wire rack.
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