These muffins get a double punch of coconut flavor from coconut flour in the batter and a sprinkle of shredded coconut on top.

Caroline Fennessy Campion
EatingWell Magazine, December 2020

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Recipe Summary

active:
20 mins
total:
1 hr 20 mins
Servings:
12
Nutrition Profile:
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Line 12 muffin cups with paper liners.

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  • Whisk whole-wheat flour, coconut flour, baking powder, baking soda and salt in a medium bowl. Whisk eggs, oil, yogurt, granulated sugar and brown sugar in a large bowl. Add mango and stir to combine. Gently fold the flour mixture into the mango mixture. Divide the batter among the prepared muffin cups and sprinkle with coconut.

  • Bake until the tops spring back when touched lightly and the coconut is golden brown, 25 to 30 minutes. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool to room temperature.

Tips

To make ahead: Individually wrap and store at room temperature for up to 2 days or freeze for up to 1 month.

Equipment: Muffin tin with 12 (1/2-cup) cups, paper liners

Nutrition Facts

220 calories; fat 12g; cholesterol 32mg; sodium 240mg; carbohydrates 26g; dietary fiber 3g; protein 4g; sugars 16g; saturated fat 3g; vitamin a iu 210IU.
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