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Coconut Mango Muffins | © UrbanCottageLife.com

Coconut Mango Muffins

Like 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.
Category Breakfast, Snack
Prep Time 10 minutes
Cook Time 25 minutes
Servings 12 muffins
Author © Marlene Cornelis, Urban Cottage Life.com 2016–2022

Ingredients

  • 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 (or substitute buttermilk, milk soured with vinegar, or yogourt)
  • 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

How To Make This Recipe

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

  2. In a large bowl, mix the flours, bran, baking powder, baking soda, salt and spices.
  3. In another bowl, combine the kefir, maple syrup, vanilla, oil, egg and sugars. Stir with a whisk until well combined.
  4. Pour the wet ingredients into the dry and stir until mixed together well. Fold in the mango and coconut.

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

  6. 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.
  7. 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.