I’ve been on a mango and coconut kick lately: mango popsicles rimmed with toasted coconut led to macarons filled with mango buttercream. Baking with mango was a first for me, so I set my sights on a tropical-inspired muffin.
Happily, the experiment turned out even better than I envisioned. Fresh mango puree and honey sweeten these tender muffins and give them a nice golden color. Splitting one open reveals pockets of juicy diced mango, and the toasted coconut topping makes breakfast feel like a mini getaway.
Mango & Toasted Coconut Muffins
1 1/4 cups flour
1/4 cup white whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 cup coconut milk
1/2 cup plain fat-free yogurt
1/2 cup mango puree
1 large egg, lightly beaten
1/3 cup honey
2 Tbsp coconut oil, melted (or vegetable oil)
1/2 tsp vanilla extract
1 cup diced mango
1/3 cup sweetened flaked coconut
Preheat oven to 350°F and line a 12-cup standard muffin pan with baking cups; spray baking cups lightly with cooking spray. Whisk together flours, baking powder, baking soda, and salt in a large bowl. Make a well in the center of the mixture. Combine coconut milk, yogurt, mango puree, egg, honey, coconut oil, and vanilla in a medium bowl; add to flour mixture and stir just until combined. Fold in diced mango.
Fill each baking cup 2/3 full of batter; sprinkle coconut evenly over muffins (1 tsp per muffin). Bake for 16 to 17 minutes, until a toothpick inserted in the center comes out clean. Let muffins cool in pan on a wire rack for 2 minutes before removing from pan to serve or cool completely. Store leftover muffins in an airtight container in the refrigerator up to 2 days.
Yield – 14 muffins
Calories – 140 (per muffin)
Carbs – 24