Coconut Almond Mango Muffins
Healthy and easy-to-make muffins combining tropical mango, shredded coconut and almond flour — perfect for breakfast or snack.
Ingredients
Equipment
Method
- Preheat your oven to 180 °C (350 °F). Grease a 12-cup muffin tin or line with paper liners.
- In a large bowl, whisk together almond flour, whole wheat flour, baking powder and salt.
- In a separate bowl, combine melted coconut oil, honey (or jaggery syrup), egg and vanilla until smooth.
- Pour the wet mixture into the dry ingredients and stir gently until just combined; avoid overmixing.
- Fold in the diced mango and shredded coconut so they are evenly distributed in the batter.
- Spoon the batter into muffin cups, filling each about 3/4 full.
- Bake for about 18-22 minutes or until a toothpick inserted into the centre comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
You can substitute honey with jaggery syrup for an Indian twist. Muffins taste best fresh, but you can store cooled muffins in an airtight container for up to 2 days or freeze for up to 1 month.