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.

Mango & Toasted Coconut Muffins | Tutti Dolci

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 | Tutti Dolci

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

Hi, I’m Laura and welcome to Tutti Dolci, a baking and desserts blog celebrating all things sweet. Featuring beautiful, approachable recipes for everyday and entertaining, I love to put my own twist on classic desserts and inspire a passion for baking.

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35 comments

  1. Oh my, I love mango but I’ve never baked with it, either. These look truly fantastic, especially since I have such a hard time resisting toasted coconut. Perhaps a tropical muffin in the morning will help my commute to feel a teeny-tiny bit shorter : )

  2. What luscious muffins! The pairing of coconut and mango for breakfast is certainly vacation inspiration. If we must stay home, a serving of day dreaming with your tasty muffins is required!

  3. So sweet and perfect for any time of the day. I’m craving one now after canning mangoes 1/2 the day today. Love this, Laura!

  4. These are cute! I’ve never baked with mango, either. I bought one about a year ago, just to try. It wasn’t for me. 🙁 But maybe with lots of sugar and in baked form, that’d be different!

    Especially if there’s coconut involved!

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