These eggless mango coconut muffins are so fluffy, moist, and with beautiful crumbs. They are so good in taste and flavour. Both mango and coconut flavour with the goodness of walnut is a treat for all.
When mangoes are in season, please make use of them. As I always said in my previous blog posts, I love to incorporate seasonal fruits into my baking.
My followers know my love for seasonal fruits and how I incorporate them into my cooking and baking. You can look condiments and baked goodies category for all the recipes.
I have a fail-proof Eggless Butterless Mango Cake recipe on the blog. I’ve followed the same recipe with the addition of sweetened coconut flakes and slight changes in the proportion of the quantity of the ingredients. Adding coconut flakes takes this cake recipe to the next level. Guys, try this simple recipe, and my word will never fail.
Ingredients need for The best Eggless Mango coconut muffins
The measurements are given below in the recipe card. There are two tabs. One is the US cup, and the other is Metric measurements. Do click the tab according to your preference.
- alphonso mango
- sweetened coconut flakes (store bought)
- caster sugar
- oil (flavourless oil)
- milk
- baking powder
- baking soda
Variations
- I used Alphonso mangoes for this recipe. You can use any sweet pulpy mangoes without fibres.
- Store-bought tinned mango pulp is also advisable.
- You can substitute whole wheat flour or 1:1 all-purpose flour and whole wheat flour. It is purely optional.
- I use store-bought sweetened coconut flakes. You can use freshly grated coconut mixed with sugar.
- I have used flavourless oil. You can use butter for more richness.
- I didn’t use any flavours in the cake as I wanted to taste the mango and coconut flavour in the muffins. But using a little vanilla extract is purely your choice.
- If you are a great fan of nuts, mix any nuts of your choice. Mix in when mixing the muffin batter. I topped a walnut on top to have a nutty crunch with the muffin.
Let’s see the step-by-step preparation of The best easy eggless mango coconut muffins.
Firstly take one medium-sized Alphonso mangoes and scoop the pulp. In a blender, run the mango pulp to a smooth puree.
To the mango puree, add oil.
Now, add full fat milk to the mango puree mixture.
Gently mix the wet ingredients in a wire whisk until it is well combined. Meanwhile, preheat the oven to 180 C.
Sift all-purpose flour, baking powder, baking soda, and a pinch of salt into the wet mixture.
To it add the caster sugar and sweetened coconut flakes.
Gently mix the flour and sugar into the mango and coconut mixture with a spatula. Do not over-mix the batter. Mix until everything combines well.
In a muffin tray, place the paper cup. Fill ¾ of the muffin batter, and top with a walnut.
Bake it at 180 C for 15 to 17 minutes or until inserted skewer comes out clean. Every oven is different, so have an eye after 12 minutes.
Let it cool completely before serving with a cup of coffee or pack as a snack on the kid’s tiffin box.
Some mango recipes to try
How to store Best easy eggless mango coconut muffins?
You can bake it in big batches and store it in the refrigerator. Just wrap the muffins with cling film and freeze them. It stays good for a month. Thaw the muffins to room temperature and microwave for a minute before serving.
More Cake and muffins recipes to try
The best apple cinnamon muffins
Mama’s(Amma’s) Old Fashioned Butter Cake
Basic Vanilla Cake/Easy Vanilla Cake
Eggless Butterless Chocolate Cake
Eggless Whole Wheat Black Grape Cake
Red Velvet Cake With Sugar Glaze Frosting
Notes
Do not use fibrous mangoes. Adjust sugar level according to the sweetness of the fruit. Also, do not over-mix the muffin batter, as the muffin results in a dense and chewy side.
I hope you like the recipe! If you like it, rate the recipe and write your feedback which means a lot to me. I always love to hear from you guys and respond as soon as possible. Happy Baking!
The Best Easy Mango Coconut Muffins
Equipment
Ingredients
- 1¼ cup all-purpose flour
- ½ cup mango puree
- ½ cup caster sugar
- ⅓ cup oil (flavourless oil)
- ½ cup milk
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 2 pinch salt
- ½ cup sweetened coconut flakes
Instructions
- Firstly take one medium-sized Alphonso mangoes and scoop the pulp. In a blender, run the mango pulp to a smooth puree.
- To the mango puree, add oil.
- Now, add full fat milk to the mango puree mixture.
- Gently mix the wet ingredients in a wire whisk until it is well combined. Meanwhile, preheat the oven to 180 C.
- Sift all-purpose flour, baking powder, baking soda, and a pinch of salt into the wet mixture.
- To it add the caster sugar and sweetened coconut flakes.
- Gently mix the flour and sugar into the mango and coconut mixture with a spatula. Do not over-mix the batter. Mix until everything combines well.
- In a muffin tray, place the paper cup. Fill ¾ of the muffin batter, and top with a walnut.
- Bake it at 180 C for 15 to 17 minutes or until inserted skewer comes out clean. Every oven is different, so have an eye after 12 minutes.
- Let it cool completely before serving with a cup of coffee or pack as a snack on the kid’s tiffin box.
Notes
Nutrition
Leander Fernandes
Truly outstanding
JAYANTHY
Thank you so much!