Mango Coconut Crumble Muffins
Try this Mango Coconut Crumble Muffins recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1/2 teaspoon salt
- 3/4 cup all-purpose flour
- 1/2 cup white sugar
- 2 teaspoons baking powder
- 1/4 cup brown sugar
- 2 tablespoons unsweetened shredded coconut
- 1/4 cup light brown sugar
- 1/3 up coconut oil
- 1/4 cup unsweetened shredded coconut
- 3/4 cup white whole wheat flour
- 1 large banana mashed (about 1/3 cup)
- 1/3 up non-dairy milk (i used almond-coconut)
- 1 cup fresh mango (peeled cored, and diced into chunks)
- 1/3 up white whole wheat flour
- 3 tablespoons solid coconut oil
- Carbohydrate 36.3036066927919 g
- Cholesterol 0.544444443339853 mg
- Fat 0.332849583186883 g
- Fiber 0.589673621780897 g
- Protein 2.68628819453366 g
- Saturated Fat 0.108347360975112 g
- Serving Size 1 1 muffin (55g)
- Sodium 117.664972324025 mg
- Sugar 35.713933071011 g
- Trans Fat 0.076628888908317 g
- Calories 158 calories
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.
