Muffins, Muffins, Muffins!
Muffins are incredibly quick and easy to make. You only have to weigh all the ingredients into one bowl and mix. And after baking them for 20 to 25 minutes in the oven, you have delicious sweet muffins on your table.
Mango and coconut are a classic exotic combination. Like in Asia sticky rice with coconut milk and mango is THE classic dessert. In Thailand, you can get it on every street corner and in every restaurant.
Mango makes the muffins juicy and fruity. The coconut flakes complete the exotic taste. Coconut flakes itself taste mild and milky fruity. When you gently roast them they unfold their full coconut flavor.
If you don’t have a fresh mango you can also use some frozen mango pieces.
Recipe – 12 Muffins:
1 tblsp cocoa powser
1 pinch of salt
3 tblsp coconut flakes
2 tsp baking powder
170g plantbased milk (soy milk, coconut milk, almond mild)
220g mango, chopped (ca. 1 mango)
Baking: 180° Grad, 20 bis 22 minutes
Gently roast the coconut flakes in a coated pan – no oil needed. But don’t let them get brown. Then set them aside and let them cool down.
Peel the mango and cut it in pieces. In the meantime put them in the fridge.
Mix the dry ingredients flour, sugar, cocoa powder, salt and baking powder. Put in the coconut flakes.
Then add the oil and the plantbased milk and mix everything.
At the end put in the mango pieces, save 2 to 3 tablespoons for later.
Fill the dough into the muffin forms. Sprinkle the remaining mango pieces on top of the muffins.
Now you can put the muffins into the oven. Bake them at 180° grad celsius for 20 to 22 minutes.
After they are ready, let them cool and dust them with some powdered sugar.
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