Mango Coconut Muffins
You can use wholewheat, all purpose or a mix of the two.
you can use regular sugar too.
I used full fat, light would work well here too.
Apple cider vinegar
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!
This recipe has been adapted from
Mango Coconut Muffins -
-June 10, 2017