Mango Coconut Muffins

I love to start my day with these bright mango coconut muffins! They're 100% vegan and have fresh flavor from lime, mango chunks & coconut flakes.

Coconut 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 mango and coconut muffins are my new favorite morning treat.

Coconut Muffins ingredients

Coconut Muffins Ingredients

Now, these are not your giant bakery muffins, huge and over the top. Instead, they’re lightly sweet, small, everyday sort of muffins. Here’s what you’ll need to make them:

  • Spelt flour – If you don’t have any on hand, substitute a mix of white and whole wheat flours.
  • Ground flaxseed and warm water – They act as an egg replacer, making these muffins 100% vegan. Feel free to substitute an egg if you prefer. See the recipe below for instructions!
  • Lime juice and baking powder – To help the muffins rise.
  • Almond milk – Or any type of milk you keep on hand. Homemade oat milk would be great here too!
  • Coconut oil – Tip: use unrefined, or virgin, coconut oil for a stronger coconut flavor.
  • Cane sugar – It makes them lightly sweet.
  • Vanilla extract and cinnamon – For warm depth of flavor.
  • Mango – Dice it finely so that it disperses evenly throughout the muffins.
  • Coconut flakes – For topping! They add extra coconut flavor and a yummy crunch.
  • And sea salt – To make all the flavors pop!

Find the complete recipe with measurements below.

Muffin batter topped with coconut flakes in a muffin tin

These coconut muffins are best right out of the oven, but they also freeze well! Store them in an airtight bag in the freezer for up to 3 months. To thaw, pop them in the microwave for 20 or so seconds for a warm muffin-y breakfast or snack.

Mango Coconut Muffins recipe

More Favorite Muffin Recipes

If you love these mango coconut muffins, try one of these yummy muffin recipes next:

For more Super Fun Baking Recipes, check out this post!

4.7 from 13 reviews

Mango Coconut Muffins

Prep time
Cook time
Total time
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.
Recipe type: Breakfast, Baking
Serves: 12 muffins
  • 1 tablespoon ground flaxseed*
  • 3 tablespoons water*
  • 2 teaspoons fresh lime juice
  • ¾ cup almond milk, 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 unrefined coconut oil
  • 1 teaspoon vanilla
  • 1 cup finely diced ripe mango
  • ½ to ¾ cup unsweetened coconut flakes
  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.
*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!


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Rate this recipe (after making it):  

  1. Jen

    I love these and would love to add them to my current calorie counting diet. Do you have a calorie count per muffin? Thx

    • Jeanine Donofrio

      Hi Jen, I’m sorry, we don’t calculate nutrition facts but you can plug the ingredients into a site like my fitness pal.

  2. Skye

    Love making these with a few tweaks. I use half the sugar and instead increase the mango by 1.5-2x. Frozen mango works great (maybe even better) when fresh mango isn’t in season. And I like to use a mixture of fruits, most recently persimmon with frozen peaches and frozen mangos. The muffins turn plenty sweet with the extra fruit/less sugar (but maybe a bit more dense with the water from the extra fruit).

  3. Katherine

    Followed recipe exactly. The tops were yummy but the bottom half of the muffins were a bit bland. The texture of the batter was very thick, which worried me, but they cooked fine. Don’t think I’ll make again though unfortunately.

  4. Mindy I.

    This recipe was alright. I’ve used loveandlemonds for virtually any vegan recipe, baking or cooking, and I was neither disappointed or impressed by this. I followed the measurements to a t and used the exact ingredients, but ended up with a muffin that reeked of coconut oil, was dry, and for the amount of sugar I dumped in, was not very sweet. I enjoyed that it wasn’t too sweet, but I thought it would have been more sweet given the amount of sugar added. Overall, 5/10, the flavor profile seemed promising and I polished off the current batch, but not sure if I’d try these again.

  5. Shraddha

    Hi for the mango muffins which blend of gluten free flour can we use oats, sorghum almond rice flour

  6. Jessica

    Hi Jeanine, what can o substitute spelt flour with? As where I live *mozambique* we don’t have any spelt four. Thank you in advance:)

    • Jeanine Donofrio

      Hi Jessica, you can use have all-purpose flour and half wheat flour. Hope that helps!

  7. Kaelyn

    These are super delicious!!! Im in love with the mango and coconut flavour. Instead of cinnamon I added 1 tsp of cardamom because I think it goes amazing with mango. Thanks for the recipe 🙂

    • Jeanine Donofrio

      Hi Kaelyn, I’m so glad you loved them!

  8. aliyah vij

    can i replace spelt flour with almond flour or oat flour..and sugar with jaggery?

    • Jeanine Donofrio

      I’m sorry, not this recipe. Oat flour doesn’t rise the same way and other modifications would have to be made.

  9. Leanne Savardi

    I double checked recipe as the I could barely combine the mixture as it was too dry. Do t know what happened there as all the comments below suggest they are lovely.

    • Tara

      I had the same problem! Had to double the liquid ingredients to make it work.

  10. Braden L.

    Jeanine, thanks for this delicious recipe! My wife and I love to make this recipe when we have extra mangoes in the kitchen 🙂

    • Jeanine Donofrio

      I’m so glad you’ve been loving them!

  11. Anna

    Made these for some friends tonight and everybody loved them! They would make a good breakfast too.

    • Jeanine Donofrio

      So glad to hear that everyone loved these too!! xoxo

  12. Nida A.

    I made these muffins and they were so tasty. Thank you for sharing this recipe! I made the following changes only because I didn’t have all the ingredients on hand – I used white flour, canola oil, and canned diced mango. It still tasted amazing. Thank you!

    • Jeanine Donofrio

      Hi Nida, I’m so glad you loved them!

  13. Kim

    Great muffins! Love combination of mango, lime, and coconut! Thanks!

  14. Lisa H.

    Can I use coconut sugar instead of cane sugar?

  15. Ruchika

    I love muffins and from now i will be loving them more. This dish is really nice. I seriously can’t wait more to make this amazing dish.

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.