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Coconut Lime Mango Muffin

Coconut Lime Mango Muffins

This recipe assumes you are using one of the larger varieties of mango--use 2 if using a smaller variety, like the varieties from India and Asia.

Course Breakfast, Brunch, tea
Cuisine Muffins
Author TheSpicedLife


  • 1 cup (126 g) AP flour
  • 1/2 cup (70 g) teff flour
  • 1/2 cup (70 g) white whole wheat flour
  • 1 T baking powder
  • 1/2 t fine sea salt
  • 3/4 cup granulated sugar
  • zest of 1 lime
  • 1 ripe but not super ripe mango, peeled, cut away from seed and 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. 1/2 cup unsweetened flaked coconut for topping
  • approx. 1/4 cup coarse raw sugar for topping


  1. 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.
  2. Whisk together the flours, baking powder and salt. Whisk in the sugar and lime zest. Stir in the mango chunks.
  3. In a second bowl, whisk together the coconut oil, lime juice, coconut milk and 2 large eggs.
  4. Fold the dry ingredients into the wet ingredients.
  5. Using a large cookie scoop or 2 spoons, fill the muffin wells. Sprinkle each muffin with flaked coconut and some coarse raw sugar.
  6. 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.
  7. 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.
  8. 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.