Gluten-Free Coconut Mango Muffins
Updated Feb 15, 2021, Published Aug 25, 2019
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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
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
- Preheat the oven to 350 degrees. Line a standard 12 cup muffin pan with cupcake liners.
- Combine the coconut milk and lime juice and let sit for 5 minutes.
- 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.
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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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?
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.
Did you use the full fat canned coconut milk? If so, did you include the watery part?
Hi Ruth,
Yes, full-fat canned coconut milk. Shake to incorporate the watery part with the creamy part, then measure the amount.
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!
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!
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?
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!
Can I use frozen mango?
Hi Debra,
Yes, you can. Use 2 cups frozen mango, thawed.
Does the all purpose gluten free flour contain xanthan gum or the equivalent?
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.).