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The name is a mouthful but I promise you these muffins live up to it.

Coconut Banana Mango Muffins
Cook time: about an hour (I set a timer and didn’t hear it go off… My kitchen timer and I are working through some things. I’m pretty sure my muffins were about 15 minutes over cooked (burnt) when I finally rescued them from my oven’s fiery throws. The fact that only half of these remain today despite their browned tops is testament to how good these things are. You might play it safe and check them after 45 min.)
Yields 12 muffins


1.5  c gluten-free all-purpose baking flour
1/4 c coconut flour (If you don’t have either of these just substitute white or wheat AP flour)
3/4 c organic cane sugar
1/4 c unsweetened, dried, shredded coconut + 2 tbsp reserved for topping muffins
2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp (sea) salt

2 tbsp flax meal (+ 6 tbsp hot water, combined to form 2 “flax eggs”)
2 ripe bananas
1 ripe Champagne mango (or 1/2 ripe regular mango)

1 tbsp vanilla extract
1/2 c unsweetened almond milk
Splash water, if needed when combining batter


This recipe comes together really quickly if you prep a few things first. First things first, preheat your over to 350 degrees Fahrenheit. And grease your muffin tins.

Check. Next, combine the ground flax meal with 6 tablespoons hot water, stir, and allow to set (which they need to do, so I always do this at the very beginning of a recipe). Flax eggs are essential in vegan baking and also contain the highest amount of omega-3 fatty acids from a vegetarian source. Flax meal is rich in Vitamin E and B complex and contains protein. Not too shabby.

Now, peel your bananas and mango and remove the pit. Add both to your food processor and pulse until you reach the consistency of apple sauce.

Or, if you prefer chunks of mango in your muffins, puree the bananas separately and just chop up your mango finely. I chose to do the latter in this recipe but next time I’d like to try pureeing the two together.

This is actually a Champagne mango, known in our house as a “champango”. Speaking of… I bet these would be delicious with champagne. Mango Bellinis, anyone? Ok, let’s not get ahead of ourselves here.

Next, in a large bowl combine all dry ingredients, except for sugar (flours, coconut, baking powder, cinnamon and salt).

I like whisking my dry ingredients together to get everything distributed well. That way, I’m not tempted to over stir the batter (resulting in tough muffins) when I combine the wet and dry ingredients.

Now let’s combine our wet ingredients in a medium bowl. To your banana/mango mixture (or just banana if you kept mango separate) add sugar, flax eggs and vanilla.

Add almond milk and whisk to combine. Add wet ingredients to dry and mix until just combined (try not to over mix!) Fold in mango at this point if you didn’t add it earlier. Now, this batter will be quite thick, probably thicker than you’re used to if you don’t often bake vegan. If you’re having trouble getting all the dry ingredients to combine, add a tiny splash of water. But if you don’t need it, don’t add it. Again, it will be thick.

Pour muffin batter into 12 well greased muffin tins and sprinkle tops with a little extra coconut. Pop into the oven for about one hour.

Once tested with a toothpick, remove from oven and turn over onto rack to cool for 10-15 minutes.

Best served hot with butter (or soy free Earth Balance.)

The best part about these muffins is they are actually quite good for you! Instead of oil, eggs and a bunch of sugar, these muffins rely more on the natural sugars in the fruit (about 2 cups in the whole recipe) to sweeten them and the bananas also work double duty in the place of a fat like butter or oil. Furthermore, using a gluten-free flour like the one I used (Bob’s Red Mill) is an additional nutritional punch (+ fiber) because the flour is made primarily from garbanzo and fava beans. These muffins have about 160 calories a piece and have only 1.7 grams of fat per serving.