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Mango Coconut Crumble Muffins (Vegan)

Mango Coconut Crumble Muffins | Vegan, whole wheat, and they use coconut oil! (from Bakerita.com) 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).

Mango Coconut Crumble Muffins | Vegan, whole wheat, and they use coconut oil! (from Bakerita.com) These muffins take my typically messy favorite, mango, and turn it into a super portable, way-less-mess muffin. A vegan and whole wheat muffin none the less!

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.

Enjoy!

Mango Coconut Crumble Muffins | Vegan, whole wheat, and they use coconut oil! (from Bakerita.com)

Mango Coconut Crumble Muffins

Yield: 12 muffins

Ingredients

    For the muffins
  • 3/4 cup all-purpose flour
  • 3/4 cup white whole wheat flour
  • 1/4 cup light brown sugar
  • 1/2 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup coconut oil
  • 1 large banana, mashed (about 1/3 cup)
  • 1/3 cup non-dairy milk (I used almond-coconut)
  • 1 cup fresh mango (peeled, cored, and diced into chunks)
  • 1/4 cup unsweetened, shredded coconut
  • For the crumb topping
  • 1/4 cup brown sugar
  • 1/3 cup white whole wheat flour
  • 2 tablespoons unsweetened, shredded coconut
  • 3 tablespoons solid coconut oil

Instructions

  1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
  2. 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 3/4 full.
  3. 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.
  4. Bake for 20 to 25 minutes in the preheated oven, or until a toothpick comes out clean.
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Comments

  1. I was sort of a picky eater as a kid too but now not so much. And I’d love one of these muffins!

  2. Yum, I love a muffin with a good crumble! :)

  3. I have a weakness for crumb toppings and these are calling my name. :D Great post!

  4. I have a recipe for vegan banana muffins with coconut oil! Your addition of mango sounds wonderful. I am a huge mango fan!

  5. Beautiful muffins!!!
    I like to eat all my foods the messy way, too. Especially fruit. It just tastes better!
    Loving the coconut oil streusel!

  6. What a satisfying muffin! Mango, banana and coconut are such a scrumptious combination!

  7. Wow you were quite the child! I wish I learned to enjoy artichokes at a much younger age. Anyways, this recipe looks delicious; anytime egg is substituted out, I’m intrigued!

  8. Love the mango-coconut combo!

  9. These look fabulous!

  10. What a great combo, can’t wait to try these

  11. I’ve never made anything vegan, but these I really must try! They look delicious!

  12. I think you can read my mind : ) I was just thinking the other day that I wanted to make a loaf with mango and coconut! These muffins sound great! And I do love a good crumb topping : )

  13. These look great! I am going to try these this week. I love strawberry and mango together.

  14. I made them and my fiance said they were the best muffins I ever made. I added about 3/4 cup of soymilk instead of 1/4 because the batter was too dry. Thanks for the great idea!

  15. These are scrumptious! I followed the recipe just as written, other than using 3/4c almond milk instead of the 1/3c. Oh and I also threw in 2tsp vanilla. The muffins turned out perfectly moist and the mango is SUCH a great addition. I didn’t make a crumble topping, just sprinkled the tops with coconut sugar before baking. My family was over the moon about them! I considered taking a few to share at work…but decided to keep them for the fam ;) Will definitely make again!

  16. These are scrumptious! I followed the recipe just as written, other than using 3/4c almond milk instead of the 1/3c. Oh and I also threw in 2tsp vanilla. The muffins turned out perfectly moist and the mango is SUCH a great addition. I didn’t make a crumble topping, just sprinkled the tops with coconut sugar before baking. My family was over the moon about them! I considered taking a few to share at work…but decided to keep them for the fam ;) Will definitely make again, Thanks!

Trackbacks

  1. […] kitchen quickly.      Cook Time: 45 min Yield: 1 dozen muffins Recipe: Inspired by The Bakerita       Muffins 1 1/2 cups whole wheat pastry flour.  1/2 cup brown sugar […]

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