This enlightened recipe for Mango Muffins—each one has less than 100 calories—is adapted from the bran muffin recipe I found on the back of a box of Fiber One cereal. I love both mango and bran muffins, and always look forward to trying new ways to make my favorite foods lighter and healthier.
The original recipe included the addition of optional raisins and/or chopped dates. Since I was looking for something a little different this time, and just happened to have a package of mango chunks in the freezer, I left out the raisins and used diced mango instead.
How Many Calories and WW Points in each Muffin?
According to my calculations, each muffin has about 96 calories.
To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!
3 *PointsPlus (Old plan)
How to Make Lighter Mango Muffins
Step 1: Gather and prepare all ingredients. Preheat oven to 400F degrees. Spray a standard 12-cup muffin pan with cooking spray and set aside.
Step 2: In a mixing bowl, stir together crushed FiberOne cereal and almond milk until thoroughly combined. Stir in egg, vanilla, applesauce and coconut oil until well blended.
Step 3: In a separate bowl, whisk together flour, baking powder, salt, cinnamon and Truvia Brown Sugar Blend (affiliate link) until thoroughly combined.
Step 4: Stir the dry flour mixture into the wet cereal mixture just until combined. Fold in the diced mango (the batter will be slightly sticky).
Step 5: Drop batter into prepared muffin tin, dividing evenly between the 12-cups. Each will be filled about ¾ full.
Step 6: Bake muffins until tops turn golden and a toothpick inserted near the center comes out clean, approximately 20 to 25 minutes.
Step 7: Allow muffins to cool for about 5 minutes before removing from pan to cool completely on wire rack.
Step 8: Store any leftover muffins in an airtight container.
Crush cereal into fine crumbs using a blender (affiliate link) or food processor (affiliate link). Alternatively, you can place cereal in a sealed plastic baggy and crush with a rolling pin (affiliate link). (I used my VitaMix (affiliate link).)
You can use either fresh or frozen mango to make these muffins. I used frozen mango chunks that were rather large—too large to use as-is in this recipe. But frozen mango cuts easily enough and I was able to dice it up without even thawing it first.
There are two types of Fiber One cereal in my area—Original Bran Breakfast Cereal and Honey Clusters. I used the whole grain bran breakfast cereal to make these muffins.
I used unsweetened almond milk, but any dairy or non dairy milk will work.
I used coconut oil but feel to substitute whatever oil you prefer - olive, canola, grape seed, vegetable, etc.
Enjoy these muffins at room temperature or heated in the microwave (affiliate link) or toaster oven.
Try making a mango muffin yogurt bowl by topping a muffin with plain non-fat Greek yogurt, a sprinkling of granola or Gape Nuts and fresh berries.
Are You Ready To Firmly Plant Yourself
On The Path To Lasting Weight Loss Success?
If you've made these low calorie Mango Muffins, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
FiberOne Mango Muffins
- 1-¼ cups Fiber One cereal, crushed
- 1-⅓ cups unsweetened almond milk beverage
- 1 egg
- ½ teaspoon vanilla extract
- 3 tablespoons unsweetened applesauce
- 1 tablespoon coconut oil
- 1-¼ cups all-purpose flour
- 3 teaspoons baking powder
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- ¼ cup Truvia Brown Sugar Blend
- 1 cup diced mango (fresh or frozen)
- Preheat oven to 400F degrees. Spray a standard 12-cup muffin pan with cooking spray and set aside.
- In a mixing bowl, stir together crushed FiberOne cereal and almond milk until thoroughly combined. Stir in egg, vanilla, applesauce and coconut oil until well blended.
- In a separate bowl, whisk together flour, baking powder, salt, cinnamon and Truvia Brown Sugar Blend until thoroughly combined.
- Stir the dry flour mixture into the wet cereal mixture just until combined. Fold in the diced mango.
- Drop batter into prepared muffin tin, dividing evenly between the 12-cups. Each will be filled about ¾ full.
- Bake muffins until tops turn golden a toothpick inserted near the center comes out clean, approximately 20 to 25 minutes.
- Allow muffins to cool for about 5 minutes before removing from pan to cool completely on wire rack.
- Store leftover muffins in an airtight container.
Recipe source: Inspired by back of the Fiber One cereal box bran muffin recipe
*Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
More WW Friendly Light & Healthy Muffins:
- Double Chocolate Bran Muffins
- Enlightened Kodiak Cakes Muffins
- Delicious Raspberry Oat Muffins
- Low-Fat Apple Bran Muffins
This post contains affiliate links to products I like. When you buy something through one of my Amazon links or other (affiliate links), I receive a small commission that helps support this site. Thank you for your purchase!
Subscribe to Get: Top 10 Reader Favorite Recipes
The Top 10 Most Popular Recipes (PDF) on Simple Nourished Living + Weekly Support Emails with Tips & Easy Healthy Recipes Not Found Anywhere Else!
Oh man, without all nutritional information, I can't figure out the point content!!
I was a little confused. was the fiber one cereal measured before or after it was crushed? I crushed it & then measured it. It was very dry & hard to mix, so I added a little milk. I baked them for about 30 min. but the inside was not cooked.
Hi Kay, you measure out the cereal and then crush it. Hope this helps. ~Martha
I haven't tried these yet but they sound delicious! The WW link to get the WW points does not work. Can you correct it?
Hi Donna, I've corrected the link. It should be working fine now.
These were so good! They disappeared very quickly at our house. They are so light, healthy, and delicious - a perfect breakfast snack-on-the go.