Ingredients
at room temperature
or white/wheat mix
+ 2 tablespoons sugar for the topping
Mango Coconut Muffins
Love and Lemons (Jeanine Donofrio)
| Serves | Prep | Cook | Total | Shares |
|---|---|---|---|---|
| 12 | 10 min | 20 min | 30 min | 1 |
These healthy coconut mango muffins are a yummy breakfast or snack! Freeze any extras in an airtight bag or container for up to 3 months.
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Recommended Equipment
Paper liners
Oven
Large bowl
Toothpick
Spoon or spatula
Whisk
Medium bowl
Wire rack
Muffin tin
Instructions
Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners.
Combine the ground flaxseed and water and set aside to thicken. Stir the lime juice into the almond milk and set aside.
1 tablespoon Ground Flaxseed 3 tablespoons Water 2 teaspoons Fresh Lime Juice 0.75 cup Almond Milk at room temperature
In a large bowl, combine the flour, baking powder, salt, cinnamon and ½ cup of sugar. In a medium bowl, whisk together the flaxseed mixture, almond milk/lime juice mixture, coconut oil and vanilla.
2 cups Spelt Flour or white/wheat mix2 teaspoons Baking Powder 0.5 teaspoon Salt 0.5 teaspoon Cinnamon 0.5 cup Cane Sugar + 2 tablespoons sugar for the topping0.25 cup Melted Unrefined Coconut Oil 1 teaspoon Vanilla
Pour the wet ingredients into the bowl of dry ingredients and stir until just combined. Do not overmix. Fold in the diced mango.
1 cup Finely Diced Ripe Mango
Evenly divide the batter into the muffin cups, filling each about three-quarters full. Sprinkle with the coconut flakes and bake for 15 to 20 minutes, or until a toothpick inserted comes out clean. If desired, sprinkle lightly with the remaining sugar. Cool for 10 minutes, then place on a wire rack to finish cooling.
0.5 cup Cane Sugar + 2 tablespoons sugar for the topping0.5 - 0.75 cup Unsweetened Coconut Flakes
Mango Coconut Muffins
Love and Lemons (Jeanine Donofrio)
| Serves | Prep | Cook | Total | Shares |
|---|---|---|---|---|
| 12 | 10 min | 20 min | 30 min | 1 |
These healthy coconut mango muffins are a yummy breakfast or snack! Freeze any extras in an airtight bag or container for up to 3 months.
breakfastbaking
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
Login to Continue
Recommended Equipment
Paper liners
Oven
Large bowl
Toothpick
Spoon or spatula
Whisk
Medium bowl
Wire rack
Muffin tin
Ingredients
at room temperature
or white/wheat mix
+ 2 tablespoons sugar for the topping
Instructions
Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners.
Combine the ground flaxseed and water and set aside to thicken. Stir the lime juice into the almond milk and set aside.
1 tablespoon Ground Flaxseed 3 tablespoons Water 2 teaspoons Fresh Lime Juice 0.75 cup Almond Milk at room temperature
In a large bowl, combine the flour, baking powder, salt, cinnamon and ½ cup of sugar. In a medium bowl, whisk together the flaxseed mixture, almond milk/lime juice mixture, coconut oil and vanilla.
2 cups Spelt Flour or white/wheat mix2 teaspoons Baking Powder 0.5 teaspoon Salt 0.5 teaspoon Cinnamon 0.5 cup Cane Sugar + 2 tablespoons sugar for the topping0.25 cup Melted Unrefined Coconut Oil 1 teaspoon Vanilla
Pour the wet ingredients into the bowl of dry ingredients and stir until just combined. Do not overmix. Fold in the diced mango.
1 cup Finely Diced Ripe Mango
Evenly divide the batter into the muffin cups, filling each about three-quarters full. Sprinkle with the coconut flakes and bake for 15 to 20 minutes, or until a toothpick inserted comes out clean. If desired, sprinkle lightly with the remaining sugar. Cool for 10 minutes, then place on a wire rack to finish cooling.
0.5 cup Cane Sugar + 2 tablespoons sugar for the topping0.5 - 0.75 cup Unsweetened Coconut Flakes