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Tropical Mini Breakfast Muffins

A tropical breakfast muffin filled with dates, banana, yogurt, and mango.
Course Breakfast
Cuisine Vegetarian
Author Shelly Westerhausen


  • 3/4 cup garbanzo bean flour
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon gypsy spice (OR replace with cinnamon)
  • 8 dates , pitted and soaked overnight
  • 1 banana
  • 1 egg
  • 1 cup yogurt
  • 1/4 cup coconut oil , melted
  • 1 teaspoon vanilla extract
  • 1 fresh mango , peeled and chopped into small cubes
  • 1/2 cup shredded coconut

For a streussel topping:

  • 1/4 cup oats
  • 1 tablespoon butter
  • 2 Tablespoons brown sugar
  • 1 teaspoon salt


  1. Preheat oven to 350 degrees and line your muffin pans with muffin liners.
  2. Drain the dates and place in a blender or food processor with 1/4 cup clean water and process until a thick paste has formed. Set aside.
  3. In a large bowl, whisk together the flours, baking powder, salt, and spices.
  4. Make a well in the center of the dry ingredients and add in your date paste, yogurt, egg, banana, and coconut oil.
  5. Whisk together and then slowly start folding the dry ingredients into the center until a wet dough as formed.
  6. Fold in the mango chunks and coconut.
  7. Divide the dough evenly between the muffin pans.
  8. Make the streussel by combining all the ingredients in a bowl and using your fingers to incorporate the butter into the mixture.
  9. Sprinkle a little on each muffin and stick in the oven for 7-10 minutes (12-15 if you use regular size muffins) or until they are puffed and the streussel has just started to brown.
  10. Remove from oven and enjoy warm on their own or spread some jam on them for a sweeter treat.