Gluten-Free Coconut Mango Muffins

Gluten-Free Coconut Mango Muffins

These Gluten-Free Coconut Mango Muffins were the result of a good friend bringing me fresh mangos. There’s nothing like a juicy mango in the middle of summer. When you have too many to eat before they go bad, these muffins are a sure way to make use of them. Accompanied by coconut, they’re the perfect tropical treat!

Coconut is in these muffins in 3 ways – coconut milk, coconut flakes, and coconut palm sugar. If you haven’t tried coconut palm sugar, you should! It doesn’t have a strong coconut flavor and is considered better for you than traditional white sugar. I use organic coconut palm sugar from Wholesome. I do sprinkle these with cane sugar at the end, but it’s raw, which helps give it a nice texture.

If you’re in the mood for baking but still want something summery, these are what you’re looking for!

Gluten-Free Coconut Mango Muffins Recipe

4 from 18 votes
Gluten-Free Coconut Mango Muffins
Gluten-Free Coconut Mango Muffins
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 
Course: Breakfast, Dessert
Servings: 12 muffins
Calories: 222 kcal
Author: Carol Kicinski
Ingredients
  • ¾ cup full-fat canned coconut milk (shake the can, then measure)
  • 2 teaspoons fresh lime juice
  • 2 cup gluten free all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon kosher or fine sea salt
  • ¾ cup Wholesome Organic Coconut Palm Sugar
  • 1 large egg , lightly beaten
  • ¼ cup grapeseed , coconut, or vegetable oil
  • 1 teaspoon pure vanilla extract
  • 2 fresh mangos , peeled, pitted, and diced
  • ½ cup toasted coconut flakes
  • 2 tablespoons Wholesome Raw Cane Turbinado Sugar
Instructions
  1. Preheat the oven to 350 degrees. Line a standard 12 cup muffin pan with cupcake liners.
  2. Combine the coconut milk and lime juice and let sit for 5 minutes.
  3. In a mixing bowl, whisk together the flour, baking powder, and salt. In another mixing bowl, combine the coconut milk mixture, coconut sugar, egg, oil, and vanilla and mix well. Add the wet ingredients to the dry and mix well. Fold in the diced mangos.
  4. Divide the mixture evenly among the prepared muffin tins. Top with the toasted coconut and raw sugar. Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes then transfer to a wire rack to finish cooling.
Nutrition Facts
Gluten-Free Coconut Mango Muffins
Amount Per Serving
Calories 222 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g25%
Cholesterol 13mg4%
Sodium 125mg5%
Potassium 168mg5%
Carbohydrates 31g10%
Fiber 3g12%
Sugar 13g14%
Protein 3g6%
Vitamin A 315IU6%
Vitamin C 10.4mg13%
Calcium 51mg5%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Coconut Coconut Milk Coconut Sugar Mango Muffins Summer Wholesome Sweeteners
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  1. Anne McCracken
    June 7, 2020

    What kind of coconut milk would you use? There are the thick canned ones or thinner ones and coconut milk in tetra containers that are the consistency’ of regular milk. I imagine it would make a difference what kind is used in the recipe?

    1. Carol Kicinski
      June 8, 2020

      Hi Anne,
      I used canned coconut milk. You could try the other kind but as you said, it’s thinner, so it might not work quite as anticipated.

      1. Ruth Hollander
        June 25, 2020

        Did you use the full fat canned coconut milk? If so, did you include the watery part?

        1. Carol Kicinski
          June 26, 2020

          Hi Ruth,

          Yes, full-fat canned coconut milk. Shake to incorporate the watery part with the creamy part, then measure the amount.

  2. Cindy
    June 25, 2020

    Hello Carol,
    I am wondering what the closest measure of mango would be, please. Mangoes vary greatly in size and yield, so I am concerned about results…

    Also, can the eggs be replaced?

    Thank you very much!

    1. Carol Kicinski
      June 26, 2020

      Hi Cindy,

      Approximately 2 cups on the mango. And although I haven’t tried an egg substitute, yes, this should work with a flax egg or other egg replacer like Ener-G.

      Hope you enjoy these!

  3. Kathy
    June 25, 2020

    These sound wonderful. I have an egg allergy… can I substitute the egg with flax meal and water? Will this work for this recipe? Or do you know what other substitute would work better?

    1. Carol Kicinski
      June 26, 2020

      Hi Kathy,
      I haven’t tried any egg substitutes with this recipe but yes, either the flax egg or perhaps a packaged egg substitute, like Ener-G egg replacer, should work.

      Let me know if you try it and if so, how it goes!

  4. Debra Gerken
    June 25, 2020

    Can I use frozen mango?

    1. Carol Kicinski
      June 26, 2020

      Hi Debra,
      Yes, you can. Use 2 cups frozen mango, thawed.

  5. BJM
    June 26, 2020

    Does the all purpose gluten free flour contain xanthan gum or the equivalent?

    1. Carol Kicinski
      June 26, 2020

      Yes, I always use my own gluten-free all-purpose flour blend, which does contain xanthan gum. You can use something else that still maintains the properties of an all-purpose blend even if it doesn’t specifically use xanthan gum (some might use guar gum, etc.).

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