Coconut Mango Muffins

Recipe from

Not only do these muffins go perfectly with morning coffee and juice, they also pack well — so save a few for lunches, too.

Prep Time

15 minutes

Cook Time

20 minutes


12 Servings


1 cup flour, all-purpose
1 cup flour, whole wheat pastry
2 teaspoons baking powder
1⁄2 teaspoon salt
1⁄2 teaspoon cinnamon
1⁄2 teaspoon allspice, ground
1⁄2 teaspoon cloves, ground
1⁄2 cup brown sugar, light
2 egg (lightly whisked)
1⁄4 cup coconut oil, virgin (melted)
3⁄4 cup coconut milk (about half a can)
1 tablespoon lime juice (fresh)
2 teaspoons lime zest (fresh)
1 cup mango (finely chopped)
3 tablespoons coconut, shredded
3 tablespoons sugar, turbinado (optional)


Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners. In a large bowl, combine the flours, baking powder, salt, cinnamon, allspice, cloves and brown sugar and whisk to combine. Reserve.

In a medium bowl, lightly whisk the egg, then whisk in the coconut oil, coconut milk, lime juice and zest. Stir the coconut milk mixture into the flour mixture, just until moistened, then stir in the mango.

Fill muffin cups ¾ full, then sprinkle the tops with coconut and, if desired, turbinado sugar. Bake for 15–20 minutes, until a toothpick inserted in the center of a muffin comes out with no wet batter clinging to it. Cool muffins in the pan on a wire rack for 10 minutes before tapping the pan to remove them and letting them finish cooling on the rack.


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