Mango Coconut Muffins

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Love & Lemons

Total Time

30 mins

Prep Time

10 mins

Cook Time

20 mins

Rating

(13)

Ingredients

12 muffins

1 tablespoon ground flaxseed*
3 tablespoons water*
2 teaspoons fresh lime juice
¾ cup almond milk, at room temperature
2 cups spelt flour (or white/wheat mix)
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon cinnamon
½ cup cane sugar + 2 tablespoons sugar for the topping
¼ cup melted unrefined coconut oil
1 teaspoon vanilla
1 cup finely diced ripe mango
½ to ¾ cup unsweetened coconut flakes

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Preparation

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Step 1

Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners.

Step 2

Combine the ground flaxseed and water and set aside to thicken. Stir the lime juice into the almond milk and set aside.

Step 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.

Step 4

Pour the wet ingredients into the bowl of dry ingredients and stir until just combined. Do not overmix. Fold in the diced mango.

Step 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.

Chef’s notes

*1 egg can be substituted in place of the flax + water mixture.

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Seasonal Recipes

Skill Level

other

Mango Coconut Muffins

Ingredients

Preparation

Step 1

Step 2

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Step 4

Step 5

Chef’s notes

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