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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.
Ingredients & Substitutions
- Fiber One cereal, crushed – High-fiber bran cereal that adds texture, structure, and a fiber boost to baked goods. Substitutions: All-Bran cereal (similar fiber and texture)
- Unsweetened almond milk beverage – A dairy-free, low-calorie milk alternative with a mild nutty flavor. Substitutions: Any nondairy or low fat dairy milk will work.
- Egg – Provides structure, moisture, and binding to the muffins. Substitutions: 1 tbsp ground flaxseed + 3 tbsp water (for a flax egg, adds fiber), ¼ cup mashed banana or unsweetened applesauce (for binding, though muffins may be denser) or ¼ cup plain Greek yogurt (adds protein and moisture)
- Vanilla extract – Enhances the sweetness and depth of flavor. Alternatives: almond extract or coconut extract.
- Unsweetened applesauce – Adds moisture and a natural sweetness while reducing the need for oil.
- Coconut oil – any neutral oil such as canola, avocado, sunflower or safflower or vegetable oil.
- All-purpose flour – Provides structure and bulk to the muffins. Substitutions: white wheat flour or Kodiak cakes mix (affiliate link).
- Baking powder – A leavening agent that helps the muffins rise.
- Salt – Sea salt, table salt, pink salt will all work.
- Cinnamon – Adds warmth and spice to the muffins. Substitutions: any warm spice such as nutmeg, pumpkin pie spice, apple pie spice, cardamom, ginger, etc.
- Truvia Brown Sugar Blend (affiliate link) – a lower calorie alternative to sugar. Substitutions: regular brown sugar, coconut sugar, or your favorite low calorie sugar alternative.
- Diced mango (fresh or frozen) – Adds natural sweetness, moisture, and tropical flavor to the muffins. Alternatives that would work include diced pineapple or diced peaches.
Calories and WW Points
According to my calculations, each muffin has about 96 calories and 3 WW Points
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
3 PointsPlus (Old plan)
How to Make Fiber One 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 3/4 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.
Tips for Success
- 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.
Serving Suggestions
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.
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 Recipe
Ingredients
- 1-1/4 cups Fiber One cereal, crushed
- 1-1/3 cups unsweetened almond milk beverage
- 1 egg
- 1/2 teaspoon vanilla extract
- 3 tablespoons unsweetened applesauce
- 1 tablespoon coconut oil
- 1-1/4 cups all-purpose flour
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 cup Truvia (affiliate link) Brown Sugar Blend
- 1 cup diced mango (fresh or frozen)
Instructions
- 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 (affiliate link) 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 3/4 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.
Notes
(Must be logged into WW on a smartphone or tablet.) 3 PointsPlus (Old plan) Crush cereal into fine crumbs using a blender or food processor. Alternatively, you can place cereal in a sealed plastic baggy and crush with a rolling pin. 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—Orginal 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe source: Inspired by back of the Fiber One cereal box bran muffin recipe
Martha,
This is what I have for breakfast everyday. I make a double batch and freeze them. I haven’t tried mango’s yet but I do add either walnuts or pecans. I also use apple sauce instead of oil. I read somewhere when you substitute with applesauce you don’t need as much liquid so I cut down on the milk and add more if I need it. I used to put the cereal in a ziplock and pound it but now I use mu nutri bullet and it works great. Thanks for sharing. I hope all your readers try this one…
This is what I have for breakfast everyday. I double the batch and keep them in the freezer. Instead of mango I use walnuts which adds calories but I love them. I also don’t use any oil. I substitute the applesauce for the oil. I read that you can do that and it’s a 1-1 trade. They also said you don’t have to add as much liquid with the applesauce. I just kind of wing it with the milk. If I have a hard time stirring then I add more. I have added bananas in the past and that was good. too. I cooked mine about 22 minutes this morning and I think they were a little done so I am going to adjust it to maybe 18. Thanks for all the wonderful recipes and dinner ideas!!
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.
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.
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
Oh man, without all nutritional information, I can’t figure out the point content!!