Mango Coconut Chia Muffins

Mango Coconut Chia Muffins

Tender muffins studded with juicy mango and toasted coconut, with a gentle chia crunch.

Total 40 min Makes 12 muffins Calories 245/serving

Dietary

Vegetarian, Pescatarian, Dairy free, Halal, Kosher

Allergens

Eggs, Wheat, Tree nuts

These muffins combine diced fresh mango and shredded coconut for a tropical breakfast treat with a tender, moist crumb. Chia seeds add a subtle crunch and a boost of texture throughout. They suit a weekend brunch or a make-ahead snack that keeps well for a few days.

Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons chia seeds
  • 1 cup shredded coconut, unsweetened
  • 2/3 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup coconut milk
  • 1/3 cup vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups ripe mango, peeled and diced

Method

  1. Preheat the oven to 375°F and line a 12-cup muffin pan with paper liners.

  2. In a large bowl, whisk together the flour, chia seeds, shredded coconut, sugar, baking powder, baking soda, and salt.

  3. In a separate bowl, whisk together the coconut milk, vegetable oil, eggs, and vanilla extract until smooth.

  4. Pour the wet ingredients into the dry ingredients and stir just until combined; do not overmix.

  5. Gently fold in the diced mango, reserving a few pieces to press onto the tops of the muffins.

  6. Divide the batter evenly among the muffin cups, filling each about three-quarters full, and press the reserved mango onto the tops.

  7. Bake until a toothpick inserted into the center comes out clean, 18 to 20 minutes.

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

Rate this recipe

★ 3.7 (1)

Mango Coconut Chia Muffins

These muffins combine diced fresh mango and shredded coconut for a tropical breakfast treat with a tender, moist crumb. Chia seeds add a subtle crunch and a boost of texture throughout. They suit a weekend brunch or a make-ahead snack that keeps well for a few days.

40 min 12 muffins 245 cal

Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons chia seeds
  • 1 cup shredded coconut, unsweetened
  • 2/3 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup coconut milk
  • 1/3 cup vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups ripe mango, peeled and diced

Method

  1. 1

    Preheat the oven to 375°F and line a 12-cup muffin pan with paper liners.

  2. 2

    In a large bowl, whisk together the flour, chia seeds, shredded coconut, sugar, baking powder, baking soda, and salt.

  3. 3

    In a separate bowl, whisk together the coconut milk, vegetable oil, eggs, and vanilla extract until smooth.

  4. 4

    Pour the wet ingredients into the dry ingredients and stir just until combined; do not overmix.

  5. 5

    Gently fold in the diced mango, reserving a few pieces to press onto the tops of the muffins.

  6. 6

    Divide the batter evenly among the muffin cups, filling each about three-quarters full, and press the reserved mango onto the tops.

  7. 7

    Bake until a toothpick inserted into the center comes out clean, 18 to 20 minutes.

  8. 8

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