These Mango Coconut Crumble Muffins are vegan, whole wheat, and use coconut oil for a perfectly light and delicious muffin.
I was a weird little kid. Not saying I’m normal now, but when I was really little, I think that I thought I was already old and wise. I would say the most ridiculous insightful things that my parents would always say I was an old soul because there was no way a four year old would say things like I did.
However, one of my weirder traits was my choice of foods. I was ridiculously picky and my main food groups consisted of bread and dessert (mainly chocolate based), but there were a couple fruits and veggies I liked. Not one to be a traditional kid, my favorites were pomegranates, artichokes, edamame, and mangos.
I would make such a mess eating all of these above, and always end up with food all over my face. My mom didn’t just give me the easy-to-eat versions of these things either. I would get towels stuffed around my neckline to cover my clothes and put outside to pick all the staining pomegranate seeds out of the fruit. I would eat artichoke leaves dipped in oil and lemon (which always got all over me), edamame was always eaten out of the pod (leaving the beans all over the floor), and mangos were always slurped out of the skin, leaving mango residue all over my face.
While these days I now love all the other fruits and veggies out there, I still love eating all of my original favorites too (always the messy way).
These muffins use a banana to replace the egg, something that totally seems like it wouldn’t work but actually does, really well! The only fat used is coconut oil, which helps keep the muffins light and fluffy, and gives just the slightest hint of coconut to the batter. The batter mixes up very thick, which is perfect for suspending the mango chucks and coconut shreds to allow for a chunk of mango in every bite.
And the crumble topping…well, is anything with a crumble topping ever bad?! This one forgoes butter and uses solid coconut oil instead, which if I’m being honest, I totally thought wasn’t going to work, but it did with flying colors. It makes the crumble even more coconutty, in the best way.
If you’re not a mango fan, I’m sure these would be great with any other fruit you wanted to try. Pineapple would be great in keeping with the tropical theme, but raspberries, strawberries, or anything else would be delicious too.
- ¾ cup all-purpose flour
- ¾ cup white whole wheat flour
- ¼ cup light brown sugar
- ½ cup white sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- ⅓ cup coconut oil
- 1 large banana, mashed (about ⅓ cup)
- ⅓ cup non-dairy milk (I used almond-coconut)
- 1 cup fresh mango (peeled, cored, and diced into chunks)
- ¼ cup unsweetened, shredded coconut
- ¼ cup brown sugar
- ⅓ cup white whole wheat flour
- 2 tablespoons unsweetened, shredded coconut
- 3 tablespoons solid coconut oil
- Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
- Combine flours, sugars, salt and baking powder. Add in milk, banana, and coconut oil and stir until just moistened. Fold in mango and coconut. Divide batter (it will be thick) between 12 muffin tins. They should be filled about ¾ full.
- Stir together the brown sugar, flour, and coconut for the crumb topping. With a fork, blend in the coconut oil until the mixture is crumbly and the coconut oil is in pea sized pieces. Divide crumble evenly on top of the muffins.
- Bake for 20 to 25 minutes in the preheated oven, or until a toothpick comes out clean.