Mango Coconut Muffins
These Mango Coconut Muffins are a tropical escape in every bite, blending juicy mango chunks with creamy coconut for a delightful treat. Ready in just 30 minutes, they’re the ideal quick bake for breakfast or an afternoon pick-me-up.
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
Instructions
- Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners.
- Combine the ground flaxseed and water and set aside to thicken.
- Stir the lime juice into the almond milk and set aside.
- 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.
- Pour the wet ingredients into the bowl of dry ingredients and stir until just combined. Do not overmix.
- Fold in the diced mango.
- 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.
Tried this recipe?Let us know how it was!