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
Mango Coconut Muffins
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!
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