Mango-Coconut Muffins

The last batch of muffins I made were a huge hit, so I figured maybe another batch was in order. I was tempted to just make more lemon muffins, but we got a couple mangoes in our produce basket this week, so this seemed like a nice way to use up some mango and test a new recipe. The mango was slightly under-ripe, but hopefully the muffins'll still come out okay.

Vegan Mango-Coconut Muffins

Slightly adapted from Love & Lemons

Ingredients

• 1 Tbsp. ground flax
• 3 Tbsp. water
• 7/8 c. lite coconut milk¹
• 2 tsp. lime juice
• 300g whole wheat flour
• 1/2 c. cane sugar
• 2 tsp. baking powder
• 1/4 tsp. coarse sea salt, ground
• 1/2 tsp. ground cinnamon
• 1/4 c. coconut oil, melted
• 1 tsp. vanilla extract
• 1 c. finely diced ripe mango
• 1/2 c. sweetened flaked coconut

Directions

1. Combine flax and water and set aside. (You're basically making a flax egg here.)²
2. Combine coconut milk and lime juice.
3. In a large bowl, combine flour, sugar, baking powder, salt, and cinnamon.
4. In a separate bowl, whisk together, buttermilk mixture, flax egg, coconut oil, and vanilla.
5. Pour wet ingredients into dry and mix until combined.
6. Fold in diced mango.
7. Spoon into greased muffin tin. (This should make 10-12 muffins.)
8. Sprinkle coconut on top.
9. Bake at 180°C (350°F) for 18-20 minutes.

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¹ The original recipe called for a non-dairy coconut-almond milk blend. I still had some vanilla almond milk left over from making the lemon muffins yesterday, so I just used that. That said, I think coconut milk would make an even better choice here! I think full fat coconut milk might be too thick, but lite coconut milk should be just about right. And it would add a little more coconut flavour. ^Back
2 If you don't have ground flax easily to hand, ground chia should also work. Alternatively, if you don't need these to be vegan, you can use one large egg in place of the flax or chia egg. ^Back