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.
Author:
Recipe type: Breakfast, Baking
Serves: 12 muffins
Ingredients
  • 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
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.
Recipe by Love and Lemons at https://www.loveandlemons.com/coconut-muffins/