Mix Up Your Morning With These Coconut Mango Muffins

Mix up your morning routine with a fresh and fluffy, tropical batch of Coconut Mango Muffins! These Coconut Mango Muffins are easy to make ahead, and perfect for your weekday breakfast, or even a weekend brunch (with a mimosa bar, of course).

I love to layer these muffins with freshly diced mango, then top with batter and shredded coconut. After baking, I like to toss extra coconut shreds on top for an extra pop of color!

These flavors come together for one tasty breakfast bite, with little effort!

Coconut Mango Muffins

Makes 12


  • 1¾ cup all-purpose flour
  • 1½ tsp baking powder
  • ¾ cup sugar
  • 1 cup mango, cut into bite-sized cubes
  • 2 large eggs
  • ⅓ cup melted coconut oil
  • ¾ cup buttermilk, room temperature
  • 1 tsp vanilla extract
  • ½ cup coconut flakes


  1. Preheat your oven to 350 F. Line a muffin tin with baking cups.
  2. In a large bowl, sift together the flour, baking powder and sugar. In another bowl, whisk together all of the wet ingredients until well blended.
  3. Gently combine the dry and wet ingredients.
  4. Evenly divide the diced mango between each muffin cup. Spoon batter into each muffin cup, over diced mango, about ⅔ full.
  5. Sprinkle 2 tbsp shredded coconut, to each muffin.
  6. Bake for 15-20 minutes, or until a toothpick comes out clean when inserted.
  7. Cool for 10 minutes inside the tin. Transfer to a wire rack to finish cooling. Top with additional coconut flakes, if desired.
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