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    Home > Recipes > Desserts

    June 10, 2017

    Mango Coconut Muffins

    Jump to Recipe Print Recipe

    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.

    Mango Coconut Muffins

    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
    Mango Coconut Muffins

    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?!

    Mango Coconut Muffins

    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!

    Mango Coconut Muffins

    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!

    Mango Coconut Muffins

    📖 Recipe

    Mango Coconut Muffins easy delicious 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.
    « Beetroot Mango Chia Pudding Parfait
    Avocado Cucumber Almond Dip »

    Reader Interactions

    Trackbacks

    1. Banana Granola Muffins healthy refined sugarfree breakfast wholegrain says:
      December 19, 2017 at 1:18 PM

      […] take a look at my earlier post of  MANGO COCONUT MUFFINS for tips  on making light and fluffy muffins every […]

      Reply
    2. Vegan Blueberry Lemon Muffins - Tasha's Artisan Foods says:
      September 2, 2019 at 5:16 PM

      […] can even use little ramekins or ovenproof mugs! By the way, do take a look at my earlier post of  MANGO COCONUT MUFFINS for tips on making light and fluffy muffins every […]

      Reply
    3. Vegan Coconut Tea Cake - esay baking Tasha's Artisan Foods says:
      January 24, 2020 at 4:54 PM

      […] taste to sweet goodies, so I use it copiously. I’ve created scones with its flour. I’ve baked muffins with its powder. And I’ve whipped up burfis, ladoos and pedas with the desiccated […]

      Reply

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