Mango Coconut Muffins


I like muffins that have a balance between a bit of nutritional value and an awareness of what they are – not the healthiest thing in the world but better for you than a fully-blown cake.  This muffin is on the more wholesome end of the scale – as it uses wholemeal flour, coconut sugar and coconut oil – although I couldn’t resist adding a half tablespoon of butter just to ensure the muffin browned nicely.

The shredded coconut and a small amount of dates also give these muffins some crunch and texture.

I used fresh mangos in these muffins because I picked up a bumper crop of overripe mangos on special from my local grocer. In usual circumstances I wouldn’t consider using such a princely fruit in a baked goods – if you aren’t lucky enough to have a plentiful supply of affordable mangos suitable for baking you could use frozen mango instead, or substitute extra banana, add berries or apple or pear – any fruit will work.


  1. 2 cups wholemeal flour
  2. 1/2 cup shredded coconut
  3. 3 teaspoons baking powder
  4. 1 teaspoon baking soda
  5. 1/2 cup coconut sugar (or substitute a smaller quantity of brown sugar)
  6. Pinch salt
  7. 1/4 cup coconut oil (+ half tablespoon butter – optional)
  8. 2 mangos – cut into bite size pieces
  9. 1 banana (fresh or frozen)
  10. 5 medjool dates, chopped
  11. 1 cup yogurt
  12. 2 eggs
  13. 1 teaspoon vanilla essence


Preheat the oven to 180 degrees celsius.

Combine the dry ingredients in a large mixing bowl.


In a separate, medium sized mixing bowl beat the eggs together with the yogurt and vanilla essence using a fork or whisk.  Melt the coconut oil with the half tablespoon of butter (if using) – I do this by melting the coconut oil in the microwave or stove top gently, then adding the butter and letting it melt in.  Mash or chop in the banana and add the dates and lastly add the chopped mango.

Gently fold the wet ingredients into the dry ingredients until just combined – being careful not to over-mix.

mixmuffinSpoon the mixture into greased or lined muffin tins and bake for 15 – 20 minutes or until lightly brown and a skewer inserted comes out clean.


Serve plain or sprinkled with icing sugar if you wish. Any leftovers will freeze well for a lunchbox snack.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s