It’s summer mango season in Florida and we have hundreds from our beautiful Carrie mango tree so I decided to add some to muffins and make a tropical style version with coconut and lime. They came out amazing!
Choose a firm but ripe mango for these muffins. If it’s too ripe the flesh will just disintegrate when baked and you want the muffins studded with pieces of mango.
The batter for these muffins should be somewhat thick. Somewhere between a thinner cookie dough but thicker than a cake batter. Also be careful not to over mix the batter and stir just until combined for tender moist muffins.
Here are a few tips for making great muffins.
- Use a large ice cream scoop so each muffin is the same size. They will cook more evenly and be shaped the same.
- Use a metal aluminum pan. Try to avoid glass or non stick pans as these tend to cause baked goods to burn.
- Note this recipe has no salt. They don’t need them, but if you must add some, only add 1/4 teaspoon.
Vegan Mango Coconut Lime Muffins
12
servings20
minutes24
minutesA delicious muffin with fresh mango, tender coconut and a hint of lime!
Ingredients
2 cups all purpose flour (see notes for substitutions)
1 teaspoon baking soda
1 teaspoon freshly grated lime zest
1/2 cup melted unrefined coconut oil, slightly cooled (see notes)
1 cup vegan cane sugar +1 tablespoon for sprinkling
2 tablespoons finely ground flax seed
1/4 cup alternative milk (use your favorite)
4 ounces plain apple sauce
1/2 cup vegan yogurt or sour cream (use your favorite)
1 cup fresh or frozen mango chunks
1/2 cup sweetened flaked coconut
Directions
- Preheat your oven to 375°. Using a standard 12 cup muffin tin, line them with muffin cups and set aside.
- Stir together the flour, baking soda, and lime zest in a medium sized bowl and set aside.
- Combined the melted and cooled coconut oil, apple sauce, 1 cup sugar, flaxseed, and alternative milk in a large bowl. Stir together to mix well and let stand for five minutes.
- Stir in the yogurt or sour cream.
- Stir in the flour mixture, but do not over mix.
- Gently fold the mangos and coconut into the batter.
- Using a large muffin scoop, fill the cups almost to the brim. Sprinkle The remaining 1 tablespoon of sugar evenly over each muffin. You just want a slight dusting of sugar on top of each muffin. Bake until golden brown and a toothpick inserted into the center comes out clean anywhere from 20 to 25 minutes depending on your oven.
- Cool muffins in the tin for about five minutes then turn them onto a rack and eat as soon as you can. These muffins also freeze very well.
Recipe Video
Notes
- You can use a combination of all purpose and whole wheat flour, but the muffins will be denser. I have not tried any gluten-free flour options but you can experiment and let me know.
- Please note that this recipe contains no salt. The muffins do not need it, but if you feel you must have some salt only add 1/4 teaspoon.
- if you cannot find vegan cane sugar, buy organic cane sugar because organic rules prevent the use of bone char (used for whitening the sugar) which makes most cane sugar non-vegan.
- Use unrefined coconut oil for that nice nutty coconut flavor.
- You could use unsweetened desiccated coconut instead of sweetened flaked coconut.
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