These mango muffins are so wholesomely delicious, you can eat them for breakfast! They are bursting with tropical mango flavour, sweet coconut and jam-packed with healthy ingredients. This simple recipe is the perfect make-ahead breakfast for busy mornings!
These beautiful breakfast mango muffins came about thanks to a surplus of my favourite summertime fruit that I couldn’t let go to waste.
These muffins are tender, moist, full of gorgeous tropical mango fragrance, with a golden sugared crust. And thanks to the food processor, these muffins couldn’t be simpler to prepare.
We opted to whip these little babies up using the food processor; the blades took the chunks of mango and turned them to a smooth paste along with the yoghurt, eggs, vanilla, oil and brown sugar to create the perfect flavour base ready for the dry ingredients.
To create a hearty muffin that will have the kids going until lunch we decided to use a mix of wholesome wholewheat flour, spelt flour, traditional oats and shredded coconut. The results were scrumptious.
Once cooled, I tightly wrapped six muffins and popped them into a freezer safe container to stash away for another day. The remaining mango muffins fed the kids and I for breakfast and even gave my husband a treat to take to work.
To create your own little morsels of summertime breakfast perfection follow these simple steps…
Begin by preheating the oven to 180 degrees celsius (350 F) and line a 12 hole muffin tray with papers. Set aside.
Place the chopped mango, eggs, vegetable oil, brown sugar, yoghurt and vanilla into the large bowl of a food processor and blitz until smooth.
Add the spelt flour, wholemeal flour, baking powder, oats and coconut and pulse 3-4 times until just combined. Do not over mix.
Evenly divide the mixture between the prepared tin. Gently press a piece of mango into each muffin and sprinkle over a little extra shredded coconut and brown sugar. Bake for 12-15 minutes or until golden and when a skewer inserted removes cleanly.
Allow to cool for a few minutes before removing from the tin and placing onto a wire rack to cool completely.
Serve alongside a dollop of yoghurt or a little fresh fruit for a delish breakfast or morning tea treat.
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mango breakfast muffins
- Total Time: 22 mins
- Yield: 12 1x
Description
These mango muffins are so wholesomely delicious, you can eat them for breakfast! They are bursting with tropical mango flavour, sweet coconut and jam-packed with healthy ingredients. This simple recipe is the perfect make-ahead breakfast for busy mornings!
Ingredients
- 2 eggs
- 1 cup (250 ml) plain (or greek) yoghurt
- 1/2 cup (125 ml) lightly flavoured olive oil (or melted coconut oil, or cold pressed macadamia nut oil)
- 1 teaspoon vanilla extract
- 1/2 cup (110 grams) brown sugar, plus extra to sprinkle
- 1 1/2 cups (approx. 2) small mangoes, diced
- 1 1/2 cups (225 grams) wholemeal flour
- 1 cup (100 grams) wholemeal spelt flour
- 2 teaspoons baking powder
- 1/2 cup (50 grams) rolled (traditional) oats
- 1/2 cup (50 grams) shredded coconut, plus extra to sprinkle
Instructions
- Preheat oven to 180 degrees celsius (350 F) and line a 12 hole muffin tray with papers. Set aside.
- Place the eggs, yoghurt, vegetable oil, vanilla, brown sugar and chopped mango into the large bowl of a food processor and blitz until smooth.
- Add the wholemeal flour, spelt flour, baking powder, oats and coconut and pulse 3-4 times until combined. Do not over mix!
- Evenly divide the mixture between the prepared tin.
- Gently press a piece of mango into each muffin and sprinkle over a little extra shredded coconut and brown sugar.
- Bake for 12-15 minutes or until golden and when a skewer inserted removes cleanly. Allow to cool for a few minutes before removing from the tin and placing onto a wire rack to cool completely. Enjoy x
Notes
Muffins best kept in an air tight container in the fridge. Will keep for 2-3 days.
Muffins are freezer friendly. Store in an air tight container or zip lock bag. Will keep for 3 months.
- Prep Time: 10 mins
- Cook Time: 12 mins
- Category: Muffins
- Method: Baking
- Cuisine: Australian
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I love this recipe but would probably like to swap out the brown sugar so I could feed it to my 8mth old for breakfast… any suggestions on a substitute suitable for this?? I have heaps of pureed fruit packets that he refuses to eat could I use half a cup of one of those instead?
Hi lovely. Honestly the pureed mango adds heaps of sweetness to the batter, so feel free to leave out the brown sugar completely…but if you want to pop in half a cup of pureed fruit that will help too! Happy baking. Report back, I’d love to know how they go xxx
Great! I will definitely give them a go! Have just had a huge baking day from your blog… sweet potato and maple loaf, lemon and raspberry loaf, banana and date loaf, hot chicken cakes, impossible pie… Mr 8mths loves it when I cook your recipes for him!
When you freeze leftover muffins, how to you serve them back up again and still preserve the texture & flavor?
Is there any substitute I can use for the spelt flour? Just don’t have any and would like to use what I have first! I assume using frozen mango pieces (defrosted of course) would have the same result?
Defrosted mango would be beautiful. And if you don’t have spelt flour – wholemeal will work beautifully too! X
How long to cook if I made this into a cake??
At least 30-40 minutes lovely. x
Nice recipe, very moist. Took way longer than 15 minutes (more like 22-25) and I split the batter into 18 muffins. Did you have your oven on a fan-forced setting or similar?
So happy you enjoyed the muffins! And thanks so much for leaving a rating! My oven was set to fan-forced, and preheated. Hope that helps. Thanks again Ben!