Coconut Mango Muffins

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Summary

Yield
Servings
SourceRecipe from welcometothetable.coop
Prep time15 minutes
Cooking time20 minutes
Total time35 minutes

Description

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

Ingredients

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)

Instructions

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.

Notes

Posted with permission from welcometothetable.coop. Find more recipes and information about your food and where it comes from at www.welcometothetable.coop.