Toasted Coconut & Mango Muffins

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Once when I was young, I developed a false believe that I was allergic to mango. I ordered a mango smoothie on a road trip one day, and confused general car sickness with the mango concoction. Talk about jumping to conclusions. I swore off mango for years! It was one of those things I told everyone I was allergic to, and avoided at all costs. One day, I don’t know how or why, something mango was incorporated into what I was eating, and I didn’t die! And then I began to rekindle my love for mango! Yay! Because if I hadn’t, I wouldn’t have been inclined to make these delicious Toasted Coconut and Mango Muffins from Vegan Brunch. And what a shame that would have been…

Toasted Coconut & Mango Muffins
from Vegan Brunch, makes 12 muffins

1 1/4 cups unsweetened shredded coconut
1 1/4 cups almond milk (or any non-dairy milk)
1 teaspoon apple cider vinegar

1 3/4 cups white whole wheat flour
1/4 cup sugar
1/4 cup light brown sugar
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice

1/3 cup canola oil
2 teaspoon pure vanilla extract

2 cups diced fresh mango (or 3/4 cup chopped dried mango)
3-4 tablespoons crystallized (candied) ginger, chopped (optional)

1. Preheat the oven to 375 degrees F. Lightly grease a muffin tin.
2. First, toast the coconut. Preheat a large pan over medium-low heat. Pour in the coconut and, using a spatula, move it around slowly and consistently for about 4 minutes. The coconut should start browning almost immediately; if it doesn’t then turn the heat up a bit. Remove from heat when toasted (it should appear honey brown to dark chestnut in color).
3. Measure milk into a measuring cup and add vinegar. Set aside to curdle.
4. In a large bowl, mix together flour, sugar, salt, baking powder, nutmeg, and allspice. Create a well in the center and add the milk mixture, oil, and extracts. Mix together until just combined, then fold in toasted coconut and mango. Fill the muffin tin three-quarters of the way with batter and bake for 23 to 27 minutes, until a toothpick inserted through the center becomes clean. Let cool a bit until you can loosen the muffins and transfer them to cooling racks to cool the rest of the way.
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2 responses »

  1. Hi Kylie,I've been following your blog quietly for a long time now (i hate to admit that i read blogs….!) because we seem to appreciate the same things on opposite coasts. Today I made these muffies, substituting coconut oil for canola… i was inspired by some delicious fresh mangoes i bought the other day (unfortunately a rare find in rural Vermont). But, needless to say, the muffins are totally yummy and i've been snacking on them all day! They turned out nice and moist, but not too sticky… My housemates have been lurking around the kitchen for "no reason."Also on this rainy day, i've been cozying up with some springtime cinnamon-tumeric-ginger tea. So nice. I'll continue to follow your adventures, and in time hopefully relocate to your coast–but for now, just wanted to let you know the deliciousness is real!peace

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