Best Mango Coconut Muffins Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MANGO BLUEBERRY MUFFINS WITH COCONUT STREUSEL



Mango Blueberry Muffins With Coconut Streusel image

These muffins are very moist and delicious!

Provided by geranium

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 45m

Yield 16

Number Of Ingredients 16

¼ cup all-purpose flour
¼ teaspoon ground cinnamon
1 tablespoon white sugar
3 tablespoons sweetened flaked coconut, chopped
1 pinch salt
2 tablespoons butter
½ cup unsalted butter
1 ¼ cups white sugar
½ teaspoon salt
2 eggs
1 ¾ cups all-purpose flour
2 teaspoons baking powder
½ cup buttermilk
1 cup fresh blueberries
¼ cup all-purpose flour
1 cup mango - peeled, seeded and diced

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Grease 16 muffin cups or line with paper muffin liners.
  • Combine 1/4 cup flour, the cinnamon, 1 tablespoon sugar, the coconut, and 1 pinch of salt in a small bowl. Mix in 2 tablespoons of butter until completely incorporated into the flour; set aside.
  • Beat the unsalted butter, 1 1/4 cups sugar, and 1/2 teaspoon of salt with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended before adding the second; continue mixing until light and fluffy. Combine 1 3/4 cups of flour with the baking powder. Stir into the butter mixture alternately with the buttermilk. Toss the blueberries with 1/4 cup of flour; stir into the batter along with the mango. Scoop the batter into the prepared muffin tins; sprinkle with the coconut streusel.
  • Bake in the preheated oven until golden and the tops spring back when lightly pressed, 25 to 35 minutes.

Nutrition Facts : Calories 219.3 calories, Carbohydrate 33.9 g, Cholesterol 42.6 mg, Fat 8.4 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 5.1 g, Sodium 174.2 mg, Sugar 19.6 g

SUNRISE MANGO-COCONUT MUFFINS



Sunrise Mango-Coconut Muffins image

Moist and flavorful, but not too sweet. These delicious muffins are a family favorite! Add a little ginger if you are feeling adventurous.

Provided by gerdmenu

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 10

2 cups all-purpose flour
½ cup shredded coconut
½ cup white sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
¼ teaspoon salt
3 large eggs
¼ cup unsalted butter, melted
1 teaspoon vanilla extract
1 ½ cups canned mango puree

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper or foil liners.
  • Combine flour, coconut, sugar, baking powder, cinnamon, and salt in a bowl.
  • Blend eggs, butter, and vanilla extract to a creamy consistency in a separate bowl. Add flour mixture and stir until smooth. Fold in pureed mango.
  • Divide batter evenly among the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

Nutrition Facts : Calories 206.2 calories, Carbohydrate 33.5 g, Cholesterol 56.7 mg, Fat 6.2 g, Fiber 2.1 g, Protein 4.1 g, SaturatedFat 3.7 g, Sodium 158.6 mg, Sugar 9.7 g

MANGO COCONUT MUFFINS



Mango Coconut Muffins image

Make and share this Mango Coconut Muffins recipe from Food.com.

Provided by Diana Adcock

Categories     Quick Breads

Time 45m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 12

2 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, room temp
1 cup packed brown sugar
1 large egg
1 cup buttermilk
1 teaspoon pure vanilla extract
1 cup chopped mango
1/2 cup sweetened flaked coconut
1 teaspoon finely grated lime zest
2 tablespoons honey

Steps:

  • Preheat oven to 350 degrees.
  • Line muffin tins with cupcake liners or butter.
  • In a large bowl mix together the flour, baking soda and salt.
  • In a medium bowl beat together the butter and sugar.
  • Beat in egg, buttermilk and vanilla.
  • Gently stir in mango, coconut, and lime zest.
  • Pour over dry mixture, stirring until dry ingredients are just moistened.
  • Do not over mix.
  • Spoon into prepared muffin tin, each cup 3/4 full.
  • Bake for 30 minutes.
  • Brush tops with honey, remove from muffin tin and cool on wire rack.

Nutrition Facts : Calories 329.4, Fat 13.8, SaturatedFat 8.8, Cholesterol 48.9, Sodium 329.1, Carbohydrate 47.8, Fiber 1.2, Sugar 25.4, Protein 4.5

COCONUT MANGO MUFFINS WITH CANDIED GINGER



Coconut Mango Muffins with Candied Ginger image

This exotic combination of dried mango and candied ginger is so good you'll forget that it is good for you. The coconut sprinkled on top gives an extra crunch and a lovely appearance.

Provided by brittneyart

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 15

1 cup all-purpose flour
½ cup whole wheat flour
¼ cup brown sugar
½ cup flaked coconut
1 tablespoon baking powder
½ teaspoon salt
2 eggs
¼ cup applesauce
1 (6 ounce) container plain coconut milk yogurt
2 tablespoons skim milk
1 tablespoon vegetable oil
1 tablespoon honey, or more to taste
½ cup chopped dried mango
8 (1 inch) pieces crystallized ginger, finely chopped
2 tablespoons flaked coconut

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Mix all-purpose flour, whole wheat flour, brown sugar, 1/2 cup flaked coconut, baking powder, and salt in a bowl.
  • Beat the eggs in another large bowl until creamy. Add applesauce, coconut milk yogurt, skim milk, vegetable oil, and honey to eggs. Blend well.
  • Stir flour mixture, dried mango, candied ginger, and honey into egg mixture just until blended. Spoon batter into muffin cups, filling about 3/4 of each cup. Sprinkle 2 tablespoons flaked coconut on top.
  • Bake in the preheated oven until a toothpick inserted into the middle of a muffin comes out clean, about 20 minutes.

Nutrition Facts : Calories 163.5 calories, Carbohydrate 25.7 g, Cholesterol 31.1 mg, Fat 6 g, Fiber 2.1 g, Protein 3.3 g, SaturatedFat 3.7 g, Sodium 240.3 mg, Sugar 10.8 g

MANGO COCONUT MUFFINS



MANGO COCONUT MUFFINS image

Yield 12 muffins

Number Of Ingredients 9

1 3/4 c all purpose flour
1/4 c water
2 tsp baking powder
1/2 tsp salt
3/4 c unsweetened coconut milk
2 lg eggs, at room temperature
3 T vegetable oil
1 c 1/4" pieces ripe mango
1 c sweetened flaked coconut

Steps:

  • Preheat oven to 350 degrees. Line 12 2 1/2 inch muffin cups. In a large bowl, stir together the flour, sugar, baking powder, and salt. In another bowl, stir together the coconut milk, eggs, and oil. Make a well in the center of the dry ingredients. Add the liquid ingredients and stir just to combine. Stir in the mango and coconut. Spoon batter into prepared muffin cups. Bake 20-25 minutes, or until a toothpick inserted in the center comes out clean. Remove the muffin tins to a wire rack. Let cool for 5 minutes before removing. Store completely cooled muffins in an airtight container at cool room temperature.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #south-west-pacific     #breads     #fruit     #oven     #muffins     #nuts     #hawaiian     #quick-breads     #coconut     #tropical-fruit     #mango     #equipment

Related Topics