loveandlemons4.6
Mango Coconut Muffins
These healthy coconut mango muffins are a yummy breakfast or snack! Freeze any extras in an airtight bag or container for up to 3 months.
👥 12 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
1
Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners.
2
Combine the ground flaxseed and water and set aside to thicken. Stir the lime juice into the almond milk and set aside.
fresh lime juice2 teaspoons
3
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.
baking powder2 teaspoonsfresh lime juice2 teaspoonsvanilla1 teaspoon
4
Pour the wet ingredients into the bowl of dry ingredients and stir until just combined. Do not overmix. Fold in the diced mango.
5
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.
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