I had a bunch of champagne mangos (I’ve been very into them lately…can’t get enough) and I wanted to put one into a baked good. I also wanted to bake in some Dang coconut chips as a topping on something and see if they’re just as good in baked items. So, that inspired me to make mango coconut muffins.
These are made with whole wheat pastry flour and no refined sugars. They’re quite healthy, but also tasty. I served them to my classmates early in the morning and they all loved them. Some knew they were vegan, others didn’t, and everyone said they were really good!
I found that they were the perfect texture. Not too chunky with the dried coconut, and not too moist but moist enough. I’ve never described a muffin this way, but the texture was smooth and almost creamy. Or dreamy…
Anyways, here’s the recipe!
- 2 tbsp flaxmeal whisked with 4 tbsp water
- 1/2 cup agave nectar
- 1/2 cup coconut palm sugar
- 1/4 cup melted coconut oil
- 1/2 cup coconut milk
- 2 tbsp orange juice
- 1 tsp vanilla extract
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup (or a whole champagne mango, without the refuse) chopped mango
- 1/2 cup shredded dried coconut
- 1/3 cup crushed coconut chips, like Dang brand
- Preheat oven to 350 degrees F.
- In a small bowl, mix flour, baking powder, and baking soda together.
- In a separate larger mixing bowl, whisk together the flaxmeal and water. Let sit for a bit.
- Add the agave and coconut sugar to the flaxmeal. Whisk again.
- Whisk in the coconut oil.
- Add coconut milk, orange juice, and vanilla.
- Add the dry ingredients from the small bowl into the wet ingredients. Stir and fold in until just combined. Don’t overmix.
- Divide batter evenly between 12 muffin tin liners.
- Sprinkle the crushed coconut chips on top.
- Bake for 20-25 minutes.