Coconut Mango Muffins

Coconut Mango Muffins

Muffins have such a special place in my heart. Growing up, my family ate muffins for breakfast nearly every day and it was awesome. My sister and I would *think* we wanted the colorful cereals that the other kids had. We’d beg my mom to buy them and when she would, they’d end up going stale on the top shelf in the pantry. Nothing beat a warm muffin and a big glass of milk first thing in the morning. Of course, I’ve since nixed the milk part, but my love for muffins continues.

These muffins, made with Almond Breeze Almondmilk Coconutmilk, are my new favorite morning treat.

Coconut Mango Muffins

Now, these are not your giant bakery muffins – huge and over the top – these are the lightly sweet, small, everyday sort of muffins. They’re studded with chopped mango and topped with toasted coconut flakes. The lime juice helps them rise and a mixture of flax binds them together – although these can also be made with an egg if you do not have flax, see the recipe below.

Almond Breeze Almondmilk is my go-to nondairy milk for baking, but the Almond Coconut Blend works especially well here to enhance the light coconut flavor.

Coconut Mango Muffins

These are best right out of the oven but they also freeze well! Store them in an airtight bag in the freezer for up to a month. Pop them in the microwave for 20 or so seconds for a warm muffin-y breakfast or snack.

Coconut Mango Muffins

Coconut Mango Muffins
 
Serves: 12 muffins
Ingredients
  • 1 tablespoon ground flaxseed*
  • 3 tablespoons water*
  • 2 teaspoons fresh lime juice
  • ¾ cup Almond Breeze Almondmilk Coconutmilk, at room temperature
  • 2 cups spelt flour (or white/wheat mix)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ½ cup cane sugar + 2 tablespoons sugar for the topping
  • ¼ cup melted coconut oil
  • 1 teaspoon vanilla
  • 1 cup finely diced ripe mango
  • ½ to ¾ cup unsweetened coconut flakes
Instructions
  1. Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners.
  2. Combine the ground flaxseed and water and set aside to thicken. Stir the lime juice into the almond milk and set aside.
  3. 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.
  4. Pour the wet ingredients into the bowl of dry ingredients and stir until just combined. Do not overmix. Fold in the diced mango.
  5. 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.
Notes
*1 egg can be substituted in place of the flax + water mixture.

This post is sponsored by Blue Diamond Almond Breeze Almondmilk. Thank you for supporting the sponsors that keep us cooking!


If you make this, let us see! Tag your photo with #loveandlemons on Instagram.

25 comments

  1. Suzie Y on said:

    Since I m not a vegan or gluten free. Can I sub the spelt flour with normal AP flour??
    and Coconut oil with veg/canola oil instead??
    thanks for sharing the recipe, sounds perfect for this summer season!

    • Hi Suzie, I have’t tried it, but I’m pretty sure those modifications would work just fine.

  2. Debbie on said:

    I have frozen mango that I would like to use… how would I alter the recipe if I use it?

    • Hi Debbie, my only concern would be that the frozen mango is more watery than fresh chopped mango and that might affect things. Also, the mango needs to be diced smaller than the size of chopped frozen mango.

  3. Izzy Bruning from pinchofdelight.com on said:

    Oh my goodness – these look amazing!
    I can’t wait to try them. 🙂
    Izzy | Pinch of delight

  4. Natalie from workovereasy.com on said:

    I’m kind obsessed with coconut at the minute so the minute I saw these I knew I would have to save the recipe! So perfect for getting ready for summer, and lunch box sized too!
    – Natalie
    http://www.workovereasy.com

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  10. I cannot resist that lime, coconut, and mango combo. Will definitely be making these. And what do you think about replacing half the spelt with almond flour?

  11. andyjohnson from fitnesscabbage.com on said:

    My cooking is not good, but the mango is my mom’s favorite fruit and I gonna try to make it in this mother’s day. I hope so my mom really like it. I wanna share her expression with you after making it. Big thanks for this yummy recipe.

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  13. Katherine from kinthekitchen.com on said:

    My husband and I are a couple of mango eating people, and we eat muffins every week. Saving these to try this summer!

  14. J from jellyjules.com on said:

    I made these, and they were very pretty. However, the coconut flavor wasn’t really there. I wonder if it would be better to add a bit of shredded coconut to the muffins themselves?

    • You could try that – also double check that your coconut oil is un-refined. Refined coconut oil has less of a coconut flavor.

  15. federica on said:

    I made these as well, and as J, I thought I would have liked more coconut flavor … next time I’ll try adding some shredded coconut to the batter and maybe Medicine Flower coconut flavor … They were tasty and loved the mango in them. I will def make them again.

    • it’s definitely a light coconut flavor – glad you enjoyed the mango. Let me know if you try them with extra coconut!

  16. Katherine on said:

    I used frozen mango that I defrosted and finely diced. Also, I only had plain almond milk so I added 1/2 teaspoon of coconut extract. They were wonderful! I froze some of them and have been eating them for breakfast after a quick 45 seconds in the microwave. The coconut flakes on top aren’t as chrispy but still tasty.

    • Hi Katherine, I’m so glad you liked the muffins!

  17. Katherine on said:

    Forgot to rate it. Already made it twice and will make it again soon.

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