Mango and Coconut Wholemeal Muffins


These mango and coconut wholemeal muffins are loaded with mango flavour and are a treat added to lunch boxes.


  • 1 3/4 cups mango diced

  • 1 3/4 cup plain wholemeal flour

  • 1/3 cup desiccated coconut

  • 1/2 cup rapadura sugar

  • 3 tsp baking powder

  • 1 tsp baking soda

  • 2 eggs

  • 2/3 cup coconut oil

  • 1 cup nut milk (coconut, almond or dairy milk)

  • 1 tsp vanilla extract


  • 1 extra mango cut into slices

  • 1/4 shredded coconut


  1. Pre-heat the oven to 180°C

  2. Grease a 12 muffin hole tray and line each hole with a 15cm square piece of baking paper. The paper will stay put in the mould once they are filled.

  3. Combine the dry ingredients in a large mixing bowl and stir together. In another bowl, add the liquid ingredients except for the diced mango and lightly whisk to combine.

  4. Combine both bowls together until it has just come together, be careful not to overbeat the mixture otherwise, you will have dense muffins. Follow by gently stirring in the diced mango.

  5. Spoon the mixture into the prepared muffin tin to just above the top level. Add slices of the mango and a good pinch of the shredded coconut over the top.

  6. Bake in the oven for 25-30 minutes or until a skewer comes out clean when poked in. Take the tray out of the oven to cool down for 5-10 minutes before transferring the muffins to a wire cooling rack to cool down completely.

  7. Muffins are best served on the day they are baked, or these can be kept up to 3 days in the fridge.

Prep time: 15 - 20 minutes

Cook time: 25-30 minutes

Serve: 12 regular size muffins

Recipe, styling and photography by Bonnie Coumbe. Visit her site here & Instagram here.

Ingredients for Mango and Coconut Wholemeal Muffins


Golden Shore Baker Wholemeal Flour 1kg

$3.99 ea

Mckenzies Bi-Carb Soda 350g

$4.50 ea

CocoTribe Organic Virgin Coconut Oil 900g

$14.99 ea

CocoTribe Organic Virgin Coconut Oil 300g

$8.99 ea

Bobs Red Mill Baking Powder 397g

$10.00 ea