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. Ruthie

    How about subbing GF flour ?

  2. erin

    Yummy!!! I didnt have spelt on we used half oat flour half white flour..we also used a can of coconut milk(added more liquid since the canned stuff is thicker) and my toddler wanted rasberries added..we used frozen fruit and chopped the mangos smaller after defrosting..the mix of tart berries with sweet mangos was delish!!! Thank you for a super easy to make recipe!!!

  3. Becca Levis

    Instead of almondmilk can i use unsweetened coconutmilk? how will that effect or alter the recipe?

    • Jeanine Donofrio

      Hi Becca, you can use coconut milk – use the beverage kind that comes in the carton, not canned coconut milk which would be too thick. Hope that helps!

      • alder

        I may experiment with using the water from canned coconut milk – using the creme for a nice whipped topping.



  5. Katherine

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

  6. Katherine

    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.

    • Jeanine Donofrio

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

  7. federica

    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.

    • Jeanine Donofrio

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

  8. J from

    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?

    • Jeanine Donofrio

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

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

  10. 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.

  11. 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?

  12. Natalie from

    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

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

  14. Debbie

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

    • Jeanine Donofrio

      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.

  15. Suzie Y

    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!

    • Jeanine Donofrio

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

    • nora

      hi suzie, did you make this as not a vegan recipe? and how did it turn out?

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.