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Tropical Coconut and Mango Muffins

Yields9 ServingsPrep Time10 minsCook Time22 minsTotal Time32 mins

Tropical Coconut and Mango Muffins on a cooling rack

 200 g self-raising flour (1 1/4 cups)
 125 g caster sugar (1/2 cup)
 25 g desiccated coconut, plus more for topping
 50 ml neutral vegetable oil
 140 ml buttermilk, at room temperature
 1 tsp coconut essence
 1 egg, at room temperature
 1 large mango cut into small cubes (2/3 or batter, 1/3 for topping)
1

Preheat the oven to 200 C (390 F). Spray a muffin tin with some neutral oil or line it with some muffin liners.

2

Prepare the dry ingredients. In a large mixing bowl, whisk the flour, sugar and desiccated coconut together.

3

Prepare the wet ingredients. Combine the buttermilk, oil, egg, and coconut essence together in a large bowl. Stir together well with a whisk or a fork.

4

Make a well in the centre of the dry ingredients. Place the wet ingredients in the middle of the well and then fold together gently. Do not over-mix. Add two thirds 2/3 of the diced mango into the batter and fold gently until evenly dispersed.

5

Spoon the muffin batter equally into the prepared muffin tin, you should fill around 9. Top with the remaining diced mango and sprinkle some desiccated coconut on top.

6

Bake the muffins for around 22-25 minutes or until a skewer comes out clean. Muffins also should spring back after pressed in the centre. Transfer to a cooling rack and serve when at room temperature. Store in an airtight container at room temperature for 2-3 days. Up to a week in the fridge.

Nutrition Facts

Servings 0


Amount Per Serving
Calories 234
% Daily Value *
Total Fat 8.1g13%

Saturated Fat 2.3g12%
Cholesterol 19mg7%
Sodium 25mg2%
Potassium 108mg4%
Total Carbohydrate 33.3g12%

Dietary Fiber 6.5g26%
Sugars 21.5g
Protein 1.6g4%

Calcium 2%
Iron 9%
Vitamin D 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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