Description
These Mango Coconut Crumble Muffins are moist, naturally sweetened treats bursting with tropical flavors. Made with a combination of all-purpose and white whole wheat flours, mashed banana, fresh mango chunks, and coconut ingredients, they are topped with a crunchy coconut crumble for the perfect textural contrast. Ideal for breakfast or a healthy snack, these dairy-free muffins bring a taste of sunshine to your kitchen in just 35 minutes.
Ingredients
Muffin Batter
- ¾ cup all-purpose flour
- ¾ cup white whole wheat flour
- ¾ cup coconut sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- ⅓ cup coconut oil
- 1 large banana, mashed (about ⅓ cup)
- ½ cup non-dairy milk (almond-coconut milk recommended)
- 1 cup diced fresh mango (about 1 large mango, peeled, cored, and diced)
- ¼ cup unsweetened shredded coconut
Crumble Topping
- ¼ cup coconut sugar
- ⅓ cup white whole wheat flour
- 2 tablespoons unsweetened shredded coconut
- 3 tablespoons solid coconut oil
Instructions
- Preheat Oven and Prepare Muffin Cups: Preheat your oven to 375ºF (190ºC). Grease a 12-cup muffin tin or line the cups with muffin liners to prevent sticking.
- Make Muffin Batter: In a large bowl, whisk together the all-purpose flour, white whole wheat flour, coconut sugar, salt, and baking powder. Add the non-dairy milk, mashed banana, and coconut oil, stirring until the mixture is just moistened. Gently fold in the diced fresh mango and shredded coconut until evenly distributed. The batter will be thick.
- Fill Muffin Cups: Divide the thick batter evenly among the 12 muffin cups, filling each about ¾ full to allow room for rising during baking.
- Prepare Crumble Topping: In a small bowl, combine the coconut sugar, white whole wheat flour, and shredded coconut. Using a fork, cut the solid coconut oil into the dry ingredients until the mixture is crumbly and the coconut oil is broken into pea-sized pieces. This will create a textured topping.
- Add Crumble Topping: Sprinkle the crumble mixture evenly over the filled muffin cups, covering the batter tops for a crunchy finish.
- Bake Muffins: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs when fully baked.
- Cool and Serve: Remove the muffins from the oven and allow them to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- Use ripe but firm mangoes for best texture and flavor.
- Non-dairy milk alternatives such as almond, coconut, or oat milk work well.
- For a gluten-free version, substitute flours with a gluten-free all-purpose blend and adjust baking powder as needed.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- The crumble topping adds extra texture and flavor but can be omitted or replaced with chopped nuts if preferred.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
