Mango Coconut Oat Muffins Recipe

On a Sunday, we love making something hearty and filling that will last into the weekdays. These muffins are great to grab and go for a busy morning. Pick up any ingredients you don’t have during the week and bake these up over the weekend. Bonus: the house will smell amazing!

Mango Coconut Oat Muffins

1/2 cup virgin coconut oil
3/4 cup all-purpose flour
3/4 cup oat flour
1/2 cup old-fashioned rolled oats
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
1/2 cup unsweetened wide-flake coconut
1 cup full fat sour cream, room temperature
1/3 cup granulated sugar
1 large egg, room temperature
1 teaspoon lemon zest
1 vanilla bean, split
1 cup diced mango (from 2 Ataulfo mangoes)
1/4 cup sweetened shredded coconut, for top

Preheat oven to 375°F. Grease 10 muffin cups with butter. In a small saucepan, warm coconut oil just until it just barely melts. Set aside. In a medium bowl, whisk together both flours, oats, baking powder, and salt. Stir in 1/2 cup of the unsweetened coconut. In a separate medium bowl, whisk together sour cream, sugar, egg, lemon zest, and liquified coconut oil. Scrape the insides of the vanilla bean into the mixture and whisk well. Add the wet mixture to the dry ingredients and stir until just combined. Add diced mango and gently fold until combined. Divide batter among prepared muffin cups then sprinkle the tops with 1/4 cup of the sweetened coconut, about 1 teaspoon on each. Bake until a toothpick or tester inserted into the center comes out clean, 23-25 minutes. Transfer muffins to a rack and let cool. If covered at room temperature, muffins will be good for 2-3 days. Makes 10 large muffins.

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