Banana Mango Muffin Tops

Never did I ever think that mango would go into a muffin. However, now that I added this sweet fruit to my recipe, I don’t think I could go without it. The mango in this recipe added the absolute sweetest bites into these muffin tops. They’re a super great treat to enjoy in the summer as well. Just imagine a sweet muffin top with cream cheese frosting poolside… You can totally make this recipe without the mango, but I HIGHLY recommend that you try it anyway, trust me!

This recipe is gluten free, dairy free, and refined sugar free! The full recipe for the frosting used in these photos is linked below. The frosting definitely made this recipe 100 times better, so you should definitely check that out as well. Hope you guys love this recipe as much as I do! Happy Baking and Happy Eating


  • 1 cup almond flour

  • 3/4 cup coconut flour

  • 2 ripe mashed bananas

  • 1 finely chopped mango

  • 1/2 cup dairy free yogurt

  • 2 eggs

  • 1/4 cup honey

  • 2 tsp vanilla

  • 1 tsp baking soda

  • 3 tbsp applesauce

  • pinch sea salt



  1. Mix together the wet ingredients first including the mashed banana. Break apart any clumps in the batter formed by the banana to create a smooth mixture

  2. Add the dry ingredients in and whisk well to create a well mixed batter

  3. Using an ice cream scooper, scoop out the dough to create the “muffins.” The batter doesn’t rise so it creates more like a muffin top when you use the scooper

  4. You can place them directly onto a nonstick baking tray or into muffin liners

  5. Bake for about 1 hour at 350

  6. Make the frosting (see recipe)

  7. Let the muffins cool, top with the frosting, and enjoy!

  8. ENJOY