Mango Coconut Muffins

These Mango Coconut Muffins are so flavourful and moist with all the fresh mango juices. Add coconut to that, and each bite is a burst of tropical punch! The best easy mango muffin recipe for your breakfast, snacking, coffee or a light sweet treat.

Ingredients for Gluten-Free Mango Muffins

I made these gluten-free muffins with buckwheat and lightly sweetened them with cane sugar. The ripe mangoes and coconut gave enough natural sweetness. I love to use coconut milk in my baking as it not only enriches the baked goodies but also amplifies the taste.

• Buckwheat flour 
• Coconut powder
• Cane sugar - you can use regular sugar too.
• Baking powder
• Cinnamon powder
• Salt
• Coconut oil
• Coconut milk
• Egg
• Apple cider vinegar
• Vanilla extract
• Mango, diced
• Coconut chips

Absolutely scrumptious and healthy, these treats sit happily on our breakfast table and make for a wonderful snack. We need a constant supply of snacks for hungry little hands, don't we?!

These mango coconut muffins are one of the quickest baked treats I whip up for my family. No electric mixers required, two bowls and a handful of basic pantry ingredients. They taste the best straight out of the oven, though you can refrigerate them for a couple of days. A quick reheat in the microwave and they are good to go!

Here I have some tips for you to ensure your muffins come out light and fluffy each time:

• Always mix the dry ingredients and wet ingredients in separate bowls. Pour over the wet ingredients over the dry ones and use a spatula to gently combine them.
• Don't over mix. The batter is supposed to look lumpy and a bit scraggy. The ingredients should be just moistened.
• Add the mix-ins, like fruits, nuts, chocolate chips last and again very gently stir them in.
• Use paper /silicone liners or else grease the baking cups really well. I always prefer paper liners for a mess-free cleanup.
• Fill the pans only 3/4s of the way. Add water to the empty cups if you don't have enough batter to fill up all. This helps in even baking.
• Wait for a few minutes before taking out the ready muffins from their pan, then put them out on a wire rack to cool. You don't want soggy bottomed muffins.

More Easy Muffin Recipes

• Eggless Chocolate Muffins
• Vegan Chocolate Cherry Muffins
• Vegan Lemon Blueberry Muffins
• Peanut Butter Muffins

Half the joy of cooking is sharing it with others, which is why I’m always eager to hear from you. So go right ahead and drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this gochujang mayo as much as we do!

📖 Recipe

Print Recipe

Mango Coconut Muffins

Servings: 9 Muffins

Calories:

Author: Natasha Minocha

Ingredients

• 1.5 cups Buckwheat flour You can use wholewheat, all purpose or a mix of the two.
• 1/2 cup Coconut powder
• 1/2 cup Cane sugar you can use regular sugar too.
• 2 tsp baking powder
• 1 tsp cinnamon powder
• 1/4 tsp salt
• 1/4 cup Coconut oil
• 400 ml Coconut milk I used full fat, light would work well here too.
• 1 egg
• 1 tsp Apple cider vinegar
• 2 tsp vanilla extract
• 1 Mango, diced
• 2 tbsp Coconut chips

Instructions

• Preheat your oven to 180C. Line a muffin tray with paper liners.
• Combine all the dry ingredients - buckwheat, coconut powder, salt, cinnamon, baking soda,sugar, together in a bowl.
• Combine all the wet ingredients - egg, coconut milk, coconut oil, vinegar, vanilla extract, together in another bowl.
• Pour the wet ingredients over the dry ones and gently stir with a spatula, just until moistened.
• Gently mix in the diced mango.
• Spoon in the batter into the cups. Fill them 3/4 of the way. Sprinkle with coconut flakes and bake for 25-27 minutes or until a skewer inserted comes out clean.
• Let cool in the pan for a few minutes before turning them out on a cooling rack. Enjoy!

Notes

This recipe has been adapted from loveandlemons.