Monday, April 18, 2016

Mango Coconut Muffins

I love muffins. They are a staple at my house, appearing weekly to help aid in the "gotta get out the door but need to eat breakfast" situation. I especially like it when I can make muffins that have some nutritional value and aren't just an excuse to eat cake for breakfast. So I was excited that this month for Secret Recipe Club I was assigned to Sarah's blog, The Pajama Chef where I found an amazing recipe: Mango Coconut Muffins.

These muffins use coconut oil and are studded with delicious and vitamin A- and C-packed mangoes. To amp up the "tropical" quotient, they also have coconut and almond extract. You can just imagine that you're on a sandy beach soaking up the sun when you eat one of these muffins!

I used frozen mango for this, and just let them thaw slightly before chopping. If you have fresh, that's great, but frozen works well, too. You can also use a combo of regular and whole wheat flour, and experiment with different extracts. I used almond, cause it's my favorite, but vanilla or coconut would be delicious, too.

Thanks, Sarah, for a great recipe and for making my mornings brighter!

Get more great recipes at Inspiration Monday, Mix it Up.

Mango Coconut Muffins

2 cups flour (or use 1 c. all purpose and 1 c. white whole wheat)
1 Tbsp. baking powder
3/4 cup sugar
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 cup buttermilk
1/2 cup milk
1/4 cup coconut oil, melted and cooled
1 egg
1 tsp. almond extract
1 cup diced mango, fresh or frozen
1 cup shredded coconut, divided

In a large bowl, whisk together flour, baking powder, sugar, cinnamon, and nutmeg. In a separate bowl stir together buttermilk, milk, coconut oil, egg, and almond extract. Fold wet ingredients into the dry ingredients, then gently fold in mango and 1/2 cup of the coconut.

Divide batter evenly between 12 paper-lined muffin cups and then top with remaining coconut.

Bake at 400 for 17-20 minutes or until a toothpick inserted in the center comes out clean. Cool completely. Store in an airtight container for up to 3 days and then freeze leftovers.


  1. The mixture of mango and coconut sounds wonderful!! I love finding new muffin recipes! This looks wonderful! :-)

  2. Such a tropical feel to those muffins... Totally delicious!

  3. They look like a lovely little breakfast!

  4. It's still not the proper weather to eat something so tropical tasting, though I'm hoping that changes soon. I can just imagine having these for breakfast in a great sunny location. Wonderful SRC post!

  5. We're big muffin fans too! These definitely would be a favorite with my daughter. She loves everything tropical. Great SRC recipe!

  6. Sounds delicious. . . I love tropical fruits. Great SRC post.

  7. I can feel the sand beneath my toes and the trade winds blowing just by reading your article - these are SO going to be on my menu list soon. Perfect choice for the SRC!!

  8. Love the tropical flare of these muffins! They look great!


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