Coconut Flour Mango Muffins

Coconut Flour Mango Muffins

Tender coconut flour muffins studded with juicy mango chunks for a naturally sweet breakfast.

Total 40 min Makes 12 muffins Calories 142/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Dairy free, Halal, Kosher

Allergens

Eggs, Tree nuts

These muffins pair the nutty, dense texture of coconut flour with bursts of ripe mango for a moist, gently sweet bite. Coconut flour absorbs more liquid than wheat flour, so extra eggs and coconut milk keep the crumb soft rather than crumbly. They work well for a grab-and-go breakfast or a light snack alongside coffee or tea.

Ingredients

  • 3/4 cup coconut flour, sifted
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 large eggs
  • 1/2 cup coconut milk
  • 1/3 cup honey
  • 1/4 cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1 cup ripe mango, diced small
  • 1 tablespoon coconut flour, extra for tossing mango

Method

  1. Preheat oven to 350°F and line a 12-cup muffin pan with paper liners.

  2. In a medium bowl, whisk together the sifted coconut flour, baking soda, and salt.

  3. In a separate large bowl, whisk the eggs, coconut milk, honey, melted coconut oil, and vanilla extract until smooth.

  4. Add the dry ingredients to the wet ingredients and whisk until no lumps remain, about 1 minute.

  5. Toss the diced mango with the extra tablespoon of coconut flour, then fold gently into the batter.

  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.

  7. Bake until a toothpick inserted in the center comes out clean, 18 to 22 minutes.

  8. Cool in the pan for 5 minutes, then transfer muffins to a wire rack to cool completely.

Rate this recipe

★ 4.2 (1)

Coconut Flour Mango Muffins

These muffins pair the nutty, dense texture of coconut flour with bursts of ripe mango for a moist, gently sweet bite. Coconut flour absorbs more liquid than wheat flour, so extra eggs and coconut milk keep the crumb soft rather than crumbly. They work well for a grab-and-go breakfast or a light snack alongside coffee or tea.

40 min 12 muffins 142 cal

Ingredients

  • 3/4 cup coconut flour, sifted
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 large eggs
  • 1/2 cup coconut milk
  • 1/3 cup honey
  • 1/4 cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1 cup ripe mango, diced small
  • 1 tablespoon coconut flour, extra for tossing mango

Method

  1. 1

    Preheat oven to 350°F and line a 12-cup muffin pan with paper liners.

  2. 2

    In a medium bowl, whisk together the sifted coconut flour, baking soda, and salt.

  3. 3

    In a separate large bowl, whisk the eggs, coconut milk, honey, melted coconut oil, and vanilla extract until smooth.

  4. 4

    Add the dry ingredients to the wet ingredients and whisk until no lumps remain, about 1 minute.

  5. 5

    Toss the diced mango with the extra tablespoon of coconut flour, then fold gently into the batter.

  6. 6

    Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.

  7. 7

    Bake until a toothpick inserted in the center comes out clean, 18 to 22 minutes.

  8. 8

    Cool in the pan for 5 minutes, then transfer muffins to a wire rack to cool completely.