Mango Coconut Mini Muffin Bites
These bite-sized muffins bring together the rich, mellow aroma of coconut milk with sweet bursts of fresh fruit. Using coconut oil alongside full-fat coconut milk gives the crumb a tender, moist texture without needing dairy or eggs. They bake quickly in a mini muffin tin, making them an approachable little treat whenever ripe mangoes are on the counter.
Why this one works
- Naturally dairy-free and eggless crumb that stays soft and tender
- Fresh mango pieces add pockets of bright, juicy sweetness throughout
- Bakes in just 12 to 15 minutes for a quick snack
- Bite-sized portioning makes them easy to share or pack
What you’ll need
- 1 cup (200g) all-purpose flour Provides the structure; avoid overworking the batter to keep the crumb light.
- 1/2 cup (100g) granulated sugar Adds clean sweetness that balances the rich coconut base.
- 1/2 cup (125ml) full-fat coconut milk Shake or stir the can before measuring to ensure the cream and liquid are well blended.
- 1/2 cup (100g) finely diced fresh mango Dice the fruit finely so it distributes evenly across small mini muffin wells.
- 1/4 cup (60g) melted coconut oil Ensure it is fully liquefied and slightly cooled before mixing into the dry ingredients.
- 1 teaspoon (5g) baking powder Gives the mini muffins their gentle rise and airy texture.
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What to have nearby
- Mini muffin tin
- Medium mixing bowl
- Whisk
- Spatula or mixing spoon
Step-by-step instructions
The batter comes together in a single bowl with standard wet-to-dry mixing. Work gently when folding in the mango to keep the batter soft and avoid deflating the mix.
- 1Step 1
Preheat your oven to 350F (175C) and grease a mini muffin tin.
- 2Step 2
In a medium bowl, whisk together the flour, sugar, and baking powder.
- 3Step 3
Stir in the coconut milk, melted coconut oil, and diced mango until just combined.
- 4Step 4
Spoon the batter into the muffin tin, filling each cup about three-quarters full.
- 5Step 5
Bake for 12 to 15 minutes, or until a toothpick inserted into the center comes out clean.
- 6Step 6
Let cool slightly before serving.
ALSO GOOD: If these flavors sound good to you, Mango Coconut Breakfast Cookies is a natural one to save for next time.
A few things worth knowing
- Chop the mango into neat, tiny cubes so every mini muffin gets fruit without overflowing the cup.
- Mix just until the dry flour streaks disappear; overmixing can make the mini bites dense.
- Fill each mini muffin well consistently about three-quarters full for uniform baking and tidy tops.
- Check doneness at the 12-minute mark with a toothpick inserted in the center of a muffin.
Ways to make it your own
- Dust the cooled tops lightly with powdered sugar before serving.
- Sprinkle a pinch of unsweetened shredded coconut over the batter in the tins before baking for extra surface texture.
Serving suggestions
Serve these warm or at room temperature alongside a pot of hot green tea, iced tea, or a creamy latte for an afternoon pick-me-up.
Storage & reheating
Allow the muffins to cool completely before transferring to an airtight container. Keep in a cool, dry place, or refrigerate to preserve the fresh fruit pockets.
Nutrition notes
Nutrition is provided as a general estimate for the listed recipe. Brands, exact portions, and ingredient swaps can change the numbers.
Quick recipe answers
Can I use frozen mango instead of fresh?+
Fresh mango is specified, but if using frozen, thaw and thoroughly pat the fruit dry, then finely dice it before folding into the batter to avoid excess moisture.
How do I prevent the mini muffins from sticking to the tin?+
Grease every cup thoroughly with nonstick spray or a light wipe of coconut oil, paying close attention to the bottom corners of each well.
A batch of these mango coconut mini muffins is a simple way to enjoy tropical flavors in just a few straightforward steps.
Mango Coconut Mini Muffin Bites
Bake tropical mango coconut mini muffin bites made with fresh diced mango, full-fat coconut milk, and coconut oil. Quick, easy, and lightly sweet.
Ingredients
- 1 cup (200g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1/2 cup (125ml) full-fat coconut milk
- 1/2 cup (100g) finely diced fresh mango
- 1/4 cup (60g) melted coconut oil
- 1 teaspoon (5g) baking powder
Instructions
- Preheat your oven to 350F (175C) and grease a mini muffin tin.
- In a medium bowl, whisk together the flour, sugar, and baking powder.
- Stir in the coconut milk, melted coconut oil, and diced mango until just combined.
- Spoon the batter into the muffin tin, filling each cup about three-quarters full.
- Bake for 12 to 15 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool slightly before serving.
Nutrition
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