Oh I can not begin to tell you how utterly amazing it feels to be back in my kitchen cooking my simple recipes once again.
Last weeks layered white chocolate birthday cake fiasco left me reeling.
I won’t go into too much detail here (birthday post coming soon) but I will say there were tears, tantrums and meltdowns of epic proportions and I am not talking about Miss G. and her journey into toddlerhood.
Let’s just say I had quite obviously bitten off more than I could bake after being caught up in the sublime beauty that is pinterest.
I now have a new found respect for those seriously talented mummy’s (and daddy’s) out there who bake and create some seriously incredible birthday cakes with ease!
I clearly am not one of them.
And that’s ok. I am more than happy to stick to my simple little recipes that are a joy to bake and a pleasure to eat.
Speaking of which today’s recipe is a beautiful batch of muffins chock full of gorgeously juicy fresh mango and coconut.
I adore mangoes. Being Aussie I’m pretty sure the love of mango is coded into our DNA somehow. That and our love affair with hot days, long summers, sandy beaches and cold beer.
For me, summer begins the moment I see mangoes adorning the shelves of the fruit market and although they’re usually ridiculously over priced I can’t help but pick up a couple. Yesterday with the first mangoes of the season in my shopping bag I couldn’t wait to get home and prepare a little for Miss G. to see if indeed my DNA theory stood true.
And although I am very happy to report that yes the love affair with mangoes has percolated down the old DNA Miss G. did have a little trouble eating the slippery pieces of tropical fruit. In an attempt to make the mango a little easier to handle I decided to stud a batch of muffins with the gorgeous flesh of a large perfectly ripe muffin.
Success.
Strewn through a wholemeal coconut muffin the mango was much easier for her little hands to hold and she scoffed down her muffin along with a little orange for morning tea.
To create your own batch of these mango and coconut studded muffins simply…
Begin by preparing the mango. Remove each cheek of the mango by running your knife along the edge of the seed. Score each cheek and fan out. Slice the squares of flesh off and discard the skin and seed. Set aside.
Next, place the wholemeal flour, baking powder, brown sugar and coconut into a large bowl.
Mix to combine and make a well in the centre.
In a jug place the oil, eggs, yoghurt and vanilla and whisk to combine.
Pour the wet ingredients into the well of the dry and mix until just combined. Do not over mix.
Fold through the gorgeously juicy pieces of fresh mango.
Using a 1/4 measuring cup ladle the muffin batter into a 12 hole muffin tray lined with muffin papers.
Top each muffin with a little sprinkle of extra coconut and brown sugar and pop into a preheated 180 degree celsius (350 F) oven to bake for 15 -20 minutes or until cooked and slightly golden.
Remove from the oven and allow to cool slightly before placing the muffins on a wire rack to cool completely. Serve alongside a little fresh fruit for a gorgeous morning or afternoon tea. Enjoy x
mango & coconut muffins
INGREDIENTS
2 cups wholemeal plain flour
2 teaspoons baking powder
1/2 cup brown sugar, plus extra to sprinkle
1 cup coconut, desiccated, plus extra to sprinkle
¾ cup (180ml) vegetable oil
2 eggs
1 cup thick natural yoghurt
1 teaspoon vanilla essence
1 large mango, diced
METHOD
Preheat oven to 180°C (350°F). Line a muffin tray with 12 muffin paper cases.
Place flour, baking powder, brown sugar and coconut into a large bowl and mix to combine making a well in the centre. Place the oil, eggs, yoghurt and vanilla in a jug and whisk to combine. Pour the wet ingredients into the well of the dry and mix until just combined. Do not over mix. Add mango and gently fold to combine.
Pour the mixture into the muffin cases (I use a ¼ cup measurement for this, super fast, clean and easy) and top each muffin with a sprinkling of brown sugar and coconut. Pop into the oven and bake for 15 – 20 minutes or until cooked (test by pressing gently on the top of the muffin, if the muffin bounces back they are done). Enjoy x
You might also like…
blueberry breakfast muffins
lime, coconut & white chocolate muffins
lemon & poppyseed muffins
Two of my favourite things in one muffin!! I can’t wait to try!!! A x x x
These were yummy, thank you. We are also in Brisbane, and were recently given a heap of mangos. I didn’t have enough yoghurt, so I used cream instead for a decadent version. My boys and my one year old blw baby loved them.
Fantastic! The cream would have created the most lovely and tender crumb. YUM! So happy to hear your little ones enjoyed them x
Hi, I made these today with leftover mango and they were great, thank you. I didn’t have quite enough yoghurt so added extra mango and a bit of milk. Also used 1/2 each plain flour and wholemeal spelt flour as that’s all I had. Lovely!
Wonderful! I love a good cook who can adapt a recipe to suit what you’ve got on hand. So happy you enjoyed them! Mango and coconut is such a lovely combination X
Beautiful and light! I only had fruit yoghurt in the fridge (mango and peach flavoured), and normal flour. Even my husband liked them ( not a cake eater).
YAY! I love it when people adapt my recipes to suit what they have on hand! And I am so happy to hear your hubby enjoyed them! X
Hi, I made these last week with frozen mango. They were so delicious! Am going to make them again today. They are like a pina colada in a cake! 🙂 Thanks so much for this amazing recipe 🙂 Michelle
Yay, I am so happy you enjoyed them! I love the mango / coconut combo too! So gorgeous!!! Happy cooking X
I can’t eat coconut and I’m not ready yet to check whether my little one will get the same reactions as me! Is there something I could substitute it for but still keeping the mango?
I love all of your recipes, but these were by far my favorite!! Soo yummy! LO approved too! (Which I knew he would!) I have a question… when these are baked, to store them, do you keep them on the counter in airtight container or do you put them in the fridge? normally if your recipe makes a big batch, I will freeze half and the rest keep on the counter, but I’ve always wondered where is the best place to store them? They are usually eaten up within 3-4 days (or maybe sooner with these ones!)
Thanks! 🙂
Hi Melissa! I am so happy to hear you’re enjoying my recipes! I love these muffins too! When I bake a batch of muffins I usually store them in an air tight container in the fridge. Because of the muffins high fruit content as well as the Brisbane heat, I find the muffins have a longer shelf life when stored in the fridge. And yes they freeze beautifully also. Happy cooking x
Thank you for replying! I did end up putting them in the fridge (in a container) after a day, still yummy. Although I warm mine up a bit in the microwave before eating to make nice and soft! Mmm.
I used 1 cup fl , half cup coconut fl, half cup oats, and coconut oil, delicious !
Hi there. Just wondering if I could subsistitute coconut oil instead of vegetable oil? Thanks
Absolutely! Happy baking x
Was looking for a muffin recipe that used my over ripe mango’s up and found even better! Mango and coconut, YUMMY 🙂 Loved the recipe, but I used coconut flour and almond meal instead of plain flour so as to get rid of the wheat, and coconut oil too. They turned out a little crumbly, but still very delicious. I fanyone has any ideas on how to firm them up, that would be great. Thanks 🙂
Yippee. I am so happy you were able to adapt the muffins to suit you and your little ones needs. I am yet to cook with coconut flour so I am not 100% sure how to firm up the texture. I’ll look into it for you though. So happy you enjoyed them xxx
Hello 🙂 I love your website! What type of yogurt do you use for baking your muffins? How thick is thick? I’m in the US and there is Greek yogurt or plain yogurt. Should I go for the Greek?
Hi there, have been trying a few of your muffin recipes lately but they were turning out a bit stodgy. I changed flour to self raising and taa-daa! Perfect. I had to use a bit of almond meal as didn’t have enough coconut, strawberries blueberries and mango as not enough of that either. I think I left it in a couple minutes to long too but otherwise – awesome!! Thanks for posting so many awesome ideas 🙂
Hi would these be suitable for a 10 month old because of the Added sugar? Trying to find things to use up my mango!!
Yes absolutely but please feel free to halve the sugar or replace with a little maple syrup instead. Happy baking xxx