Coconut Mango Muffins​

Coconut Mango Muffins

Take a break with these bright mango coconut muffins. They're 100% vegan and have fresh flavor from lime, mango chunks & coconut flake.
Prep Time 12 mins
Cook Time 15 mins
Cooling 10 mins
Total Time 37 mins
Course Snack
Servings 1 muffin
Calories 225 kcal


  • 1 tbsp ground flaxseed
  • 3 tbsp tablespoons water
  • 2 tsp fresh lime juice
  • 3/4 cup almond and coconutmilk by Almond Breeze
  • 2 cup spelt flour or white/wheat mix
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 cup cane sugar
  • 2 tbsp sugar for the topping
  • 1/4 cup melted un-refined coconut oil
  • 1 tsp vanilla
  • 1 cup finely diced ripe mango
  • 1/2 cup unsweetened coconut flakes


  • Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners.
  • Combine the ground flaxseed and water and set aside to thicken. Stir the lime juice into the almond milk and set aside.
  • In a large bowl, combine the flour, baking powder, salt, cinnamon and ½ cup of sugar. In a medium bowl, whisk together the flaxseed mixture, almond milk/lime juice mixture, coconut oil and vanilla.
  • Pour the wet ingredients into the bowl of dry ingredients and stir until just combined. Do not overmix. Fold in the diced mango.
  • Evenly divide the batter into the muffin cups, filling each about three-quarters full. Sprinkle with the coconut flakes and bake for 15 to 20 minutes, or until a toothpick inserted comes out clean. If desired, sprinkle lightly with the remaining sugar. Cool for 10 minutes, then place on a wire rack to finish cooling.
Keyword Breakfast, Snack, Spring, Vegan
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