Name: Mango Coconut Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 tablespoon ground flaxseed (*); 3 tablespoons water (*); 2 teaspoons fresh lime juice; 3/4 cup almond milk (at room temperature); 2 cups spelt flour ((or white/wheat mix)); 2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 teaspoon cinnamon; 1/2 cup cane sugar (+ 2 tablespoons sugar for the topping); 1/4 cup melted unrefined coconut oil; 1 teaspoon vanilla; 1 cup finely diced ripe mango; 1/2 to 3/4 cup unsweetened coconut flakes

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These Mango Coconut Muffins are a tropical escape in every bite, blending juicy mango chunks with creamy coconut for a delightful treat. The soft, fluffy texture pairs perfectly with the subtle crunch of shredded coconut, creating a harmony of flavors that’s both refreshing and indulgent. Ready in just 30 minutes, they’re the ideal quick bake for breakfast or an afternoon pick-me-up.

Each muffin bursts with the natural sweetness of ripe mango, balanced by the rich, nutty undertones of coconut. Warm from the oven, they fill your kitchen with an irresistible aroma that promises comfort and joy. Whether you’re a seasoned baker or just starting out, this recipe is simple, satisfying, and guaranteed to brighten your day.

Ingredients for Mango Coconut Muffins

1 tablespoon ground flaxseed (can substitute with 1 tablespoon chia seeds)
3 tablespoons water
2 teaspoons fresh lime juice
¾ cup almond milk, at room temperature (can substitute with any plant-based milk)
2 cups spelt flour (or a mix of white and wheat flour)
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 (can substitute with melted butter or another neutral oil)
1 teaspoon vanilla extract
1 cup finely diced ripe mango (ensure it’s soft and sweet)
½ to ¾ cup unsweetened coconut flakes (adjust to your preference)

Step-by-Step Instructions

Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners.
In a small bowl, combine the ground flaxseed and water. Set aside to thicken for about 5 minutes.
Stir the lime juice into the almond milk and set aside.
In a large bowl, whisk together 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, melted coconut oil, and vanilla.
Pour the wet ingredients into the bowl of dry ingredients. Stir until just combined (do not overmix).
Gently fold in the diced mango.
Evenly divide the batter into the muffin cups, filling each about three-quarters full.
Sprinkle the tops with unsweetened coconut flakes.
Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
If desired, sprinkle lightly with the remaining 2 tablespoons of sugar while the muffins are still warm.
Cool in the tin for 10 minutes, then transfer to a wire rack to finish cooling.

Sweet Toppings and Sauces to Elevate Your Muffins

For an extra touch of indulgence, drizzle your Mango Coconut Muffins with a simple glaze made from powdered sugar and lime juice. Alternatively, serve them with a dollop of coconut whipped cream or a side of mango puree for a tropical twist. These additions will make your muffins even more irresistible!

Perfect Pairings for Serving

These muffins pair beautifully with a cup of hot chai tea or a refreshing iced coconut latte. For a brunch spread, serve them alongside fresh fruit salad or a yogurt parfait. They’re also a delightful treat for afternoon tea or as a sweet snack on the go.

Storage Tips to Keep Them Fresh

Store your muffins in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. To reheat, pop them in the microwave for 10-15 seconds or warm them in a 300°F oven for 5 minutes. For longer storage, freeze them in a sealed bag for up to 2 months—just thaw and enjoy!

Easy Recipe Variations to Try

Swap the mango for diced pineapple or banana for a different tropical flavor. If you’re gluten-free, use a 1:1 gluten-free flour blend instead of spelt flour. For a nut-free version, replace almond milk with oat or soy milk. These simple tweaks let you customize the recipe to suit your preferences.

Quick Tips for Effortless Baking

To save time, prep your diced mango and measure out all ingredients before starting. Use a cookie scoop to evenly portion the batter into the muffin cups. If you’re short on time, skip the coconut flake topping—the muffins will still be delicious!