Name: Mango and Coconut Muffins recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12
Ingredients: 1 cup wholemeal plain flour; 1 cup wholemeal self-raising flour; 1/2 cup coconut sugar; 2 eggs; 1/2 cup light milk; 1/2 cup low-fat mango fruit yoghurt; 1/4 cup coconut oil; 2 tsp coconut essence; 1 mango thinly sliced; 1 mango cubed; 1 tbs desiccated coconut

by Australia's Best Recipes Team Last updated on 07/15/2019

A healthy lunch box snack that your kids will love. These quick muffins are also low fat and low sugar. - Australia's Best Recipes Team

Ingredients

1 cup wholemeal plain flour
1 cup wholemeal self-raising flour
1/2 cup coconut sugar
2 eggs
1/2 cup light milk
1/2 cup low-fat mango fruit yoghurt
1/4 cup coconut oil
2 tsp coconut essence
1 mango thinly sliced
1 mango cubed
1 tbs desiccated coconut

Method

Step 1

Preheat oven to 190C or 170C fan-force. Lightly spray a 12 hole muffin pan with oil.
Step 2

Combine flours and sugar in a large bowl.
Step 3

Whisk eggs, milk, yoghurt, coconut oil and essence in a large bowl until combined.
Step 4

Stir egg mixture into flour mixture until just combined - be careful not to over-mix. Stir through chopped mango.
Step 5

Divide batter between muffin holes. Top with sliced mango and sprinkle with dessicated coconut.
Step 6

Bake for 22 minutes or until golden and a skewer inserted in centre comes out clean. Cool in muffin pan for 5 minutes. Transfer to a wire rack to cool or enjoy warm.