Breakfast Gone Tropical ✺ Coconut Mango Muffins

Coconut Mango Muffins | ©

It’s been a long time since I’ve made muffins first thing on a weekend morning. It’s such a pleasurable thing to do: mixing the batter while the coffeemaker drips and hisses and the heating oven warms up the cold kitchen, while nearby a cat who’s eaten his fill of kibble licks a paw and tends to his bath in a patch of sunshine. The rising scent of baking — batter, spices and additions like fruit or nuts — perfumes the air while I empty the dishwasher, tidy up and set the table. Through the oven window I see the muffins swelling and browning. Anticipation becomes keener once the timer signals it’s time to remove them from the oven for at least a cursory cooling before devouring.

Sitting down with the newspaper and a platter of muffins, still too hot to eat but tempting enough to take the risk, I mull over whether to slather one with sweet butter or simply savour it as is. Usually, in the way of fools who burn their tongues, I rush in and enjoy at least the first one in all its unadorned, steaming glory.

Coconut Mango Muffins | ©

Is there anything better than a fresh newspaper, hot coffee and warm muffins enjoyed in a kitchen fragrant from baking?

For this recipe, I decided to go tropical. I’ve been using a lot of coconut lately in dishes like these macaroons, and it was calling out to be paired with the bag of mango chunks in the freezer. For a hint of warm island spices I added cinnamon and allspice. The result was a gustatory getaway to the tropics on a spring morning that still felt like winter.

I’ll definitely be booking my ticket for more tropical breakfasts right here at the Urban Cottage.

Coconut Mango Muffins | ©

Coconut Mango Muffins

Coconut Mango Muffins

  • Servings: 12 muffins
  • Print

© Marlene Cornelis, Urban Cottage

Coconut Mango Muffins | © UrbanCottageLife.comLike most of my muffin recipes, this one contains some whole wheat flour and bran as well; after all, fibre is our friend. Instead of milk or sour milk, I used kefir in this recipe, a probiotic-laden fermented milk that’s like runny yogourt in texture. You could try substituting buttermilk, milk soured with a tablespoon of plain white vinegar, or plain, unsweetened yogourt.

Preheat the oven to 400℉ and line a 12-compartment tin with large (extra-large if you can find them) paper baking cups.

  • 3/4 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1/2 cup wheat bran
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1-1/4 cups kefir
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 1/4 cup canola or grapeseed oil
  • 1 egg
  • 1/4 cup coconut sugar
  • 1/4 cup light brown sugar
  • 1 cup chopped mango (half-inch pieces; I used frozen)
  • 1/2 cup unsweetened shredded coconut

In a large bowl, mix the flours, bran, baking powder, baking soda, salt and spices.

In another bowl, combine the kefir, maple syrup, vanilla, oil, egg and sugars. Stir with a whisk until well combined.

Pour the wet ingredients into the dry and stir until mixed together well. Fold in the mango and coconut.

Using a large ice cream scoop with a built-in scraper, divide the batter evenly among the 12 muffin cups. They will be about 3/4 full.

Bake in the 400℉ oven for 25 minutes, or until the muffins have risen high and are nicely browned; some of the tops will be cracking.

Remove the tray from the oven and set on a rack to cool for a few minutes before decanting the individual muffins onto the cooling rack. While I’ve been known to eat one or two while they’re still hot, I think they’re best while pleasantly warm. That said, cold muffins make a great snack throughout the day.


  1. Marlene, I think you know the way to my heart and that is through muffins lol. I may not be a huge fan of coconut but you are definitely making me want to give coconut a try again :).

    • I need to make more muffins, obviously, since you’re such a fan, Kia! If coconut isn’t your thing, I suppose you could leave it out, or perhaps add some chopped nuts instead. The coconut does provide texture, as well as flavour, so nuts could take on that role.

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