These coconut mango muffins are so fluffy and moist with no added sugars, making them a great choice for younger babes! These muffins are packed with vitamin C, vitamin A, fiber, folate, B vitamins, and healthy fats, which are especially important to support healthy brain 🧠 and eye 👁 development in littles. These make the perfect breakfast or snack! They are so easy to make and great to freeze for later. Source: Instagram/ itsthecardamom
Easy/Medium to prepare
undefined min prep
adjustable below
per serving
Egg, WheatIntroduce one at a time.
Preheat your oven to 350
Purée the frozen mango using a blender or food processor (you may need to microwave the mango for a minute or so to make it soft prior to blending it), which should yield about 2 cups of purée and set aside
In a large bowl whisk together the flour, baking soda, cinnamon, and salt
In a separate bowl combine the mango purée and beaten egg
Add the coconut oil to the dry mixture and stir then add in the wet ingredients and mix until everything is just combined
Pour the batter into a greased muffin tin and sprinkle the tops with shredded coconut
Bake for 15-20 mins until the edges are golden brown and the tops of the muffins spring back when lightly touched
Remove from the oven, let cool, serve, and enjoy!
Per serving, calculated from USDA data for the ingredients above.
General associations for these ingredients, not claims about this recipe.
Estimated · 8 servings per recipe
Amount per serving
Calories
28
% Daily Value*
Estimated from USDA ingredient data. %DV uses the adult 2,000-calorie reference — children’s needs differ.