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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)

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


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


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.


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.


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.


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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