Coconut Lime Mango Muffins are the perfect antidote to a dreary winter day; bright with lime, sweet with mango, and rich with coconut, these muffins will transport you to the tropics! Keep reading to see what other delicious muffins were dreamt up by Muffin Monday bakers!
I love citrus season! You can expect the citrus recipes to keep coming; if I had to pick a favorite fruit, it would be a toss up between lemons and limes. And one of the joys of winter being citrus season (albeit nowhere near me) is that they provide such a sunny counterpoint to the scene out my window (which, for the record, is more tan than anything. Give me a snow storm any day and color me jealous of the mid Atlantic right now!).
Throw in the coconut and mango, and we can just pretend we are in the tropics!
These Coconut Lime Mango Muffins were a big hit with everyone but Sammy, who has strong feelings about coconut flakes, so I baked her some with just a sugar topping and she liked those just fine. By chance, my mangoes were ripe but not yet super ripe, so they were sweet but still firm and with a hint of tang. I actually thought that worked perfectly, but obviously if all you can get is super ripe mangoes then use those. Or try frozen, in which case stir them in last and do not thaw them first. And keep reading to check out everyone else’s muffins!
- 1 cup (126 g) AP flour
- ½ cup (70 g) teff flour
- ½ cup (70 g) white whole wheat flour
- 1 T baking powder
- ½ t fine sea salt
- ¾ cup granulated sugar
- zest of 1 lime
- 1 ripe but not super ripe mango (one of the larger varieties--use 2 if using a smaller variety), cut into chunks
- 6 T melted coconut oil, allowed to cool a bit
- juice of 1 lime
- 5-6 oz coconut milk (place lime juice in measuring cup, then fill to 1 cup line with coconut milk)
- 2 large eggs
- approx. ½ cup unsweetened flaked coconut for topping
- approx. ¼ cup coarse raw sugar for topping
- Preheat the oven to 400 F. Line 16 muffin wells with paper (or silicone) cups. Lightly spray the insides of the cups as well as the tops of the muffin pans. Set aside.
- Whisk together the flours, baking powder and salt. Whisk in the sugar and lime zest. Stir in the mango chunks.
- In a second bowl, whisk together the coconut oil, lime juice, coconut milk and 2 large eggs.
- Fold the dry ingredients into the wet ingredients.
- Using a large cookie scoop or 2 spoons, fill the muffin wells. Sprinkle each muffin with flaked coconut and some coarse raw sugar.
- Bake for 17-20 minutes; at the 12 minute mark, check and if the coconut flakes look like they could burn, place a sheet of foil over the top of the muffin pans.
- When the muffins are done, they will have risen, become golden brown, and a tester inserted into the center of the largest muffin should come out clean or with only a few crumbs attached.
- Remove the pans from the oven and let the muffins cool for 5 minutes in the muffin pan. Then remove each muffin (I never turn muffins with topping upside down, I just remove them one by one by their edges) to a cooling rack. let cool completely.
#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board.
Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.
- Blueberry Oatmeal Muffins from A Day in the Life on the Farm
- Chocolate Chip Muffins from Karen’s Kitchen Stories
- Cinnamon Pear Muffins from Making Miracles
- Coconut Lime Mango Muffins from The Spiced Life
- Glazed Orange Poppyseed Muffins from Farm Fresh Feasts
- Gouda Herb Muffins from Food Lust People Love
- Nutmeg Banana Muffins from Sew You Think You Can Cook
- Orange Muffins from Passion Kneaded
For the collage lovers….