These light and tender gluten-free Mango Coconut Muffins are made with a gluten-free flour blend. This mango muffin recipe is gluten-free, dairy-free, nut-free and can be made with your choice of sweetener!
You've heard that phrase before, "You'd never know it's gluten-free!" It certainly applies to this mango muffin recipe. With a moist crumb, a chewy texture and tiny chunks of fresh mango and plump raisins in every bite, these healthy gluten-free tropical mango muffins deliver.
This recipe can be made sugar-free if you like. I've tested it successfully with Lacanto Monkfruit sweetener. Using coconut oil or other light vegetable oil instead of melted butter keeps this recipe dairy-free as well.
Gluten-free, dairy-free, sugar-free and even nut-free, this mango coconut recipe is perfect for breakfast or morning coffee time for spring or summer mornings.
Ready to serve up some warm, fluffy freshly-baked muffins?
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🛒 Ingredients
- gluten-free flour blend with xanthan gum: I use Cup 4 Cup gluten-free flour or Bob's Red Mill 1 to 1 Baking Flour in this recipe.
- baking soda
- baking powder: gluten-free
- sea salt
- cinnamon
- grated apple
- lemon juice: add a brightness and prevents the apple from browning
- oil: melted coconut oil or other light vegetable oil
- sweetener: I use 0-calorie monkfruit sweetener. You can also use granulated sugar or coconut sugar.
- eggs
- pure vanilla extract
- mangoes: you'll need two.
- raisins: golden or Thompson seedless
- shredded coconut
🔪 Instructions
- Preheat the oven to 350°F. Line a 12-cavity muffin tin with paper liners. Gluten-free baked goods tend to stick, so it's important to line your muffin tin.
- In a medium bowl, combine the gluten-free flour blend, baking soda, baking powder, sea salt and cinnamon.
- Slice the cheeks from the mangoes, then score them. Add the fruit of one mango to a blender and process until smooth. Very finely score the second mango (see the photo above) and set aside.
- Grate the apple, then add to a large bowl with the oil, sweetener, eggs, lemon juice, vanilla and mango purée. Whisk until thoroughly combined.
- Add the wet ingredients to the dry ingredients, then quickly stir in the finely diced mango and the shredded coconut. Stir until just combined and no more bits of flour remain. The baking soda will start to react right away.
- Use a large cookie scoop or spoon to divide the batter evenly in the muffin tins.
- Bake at 350°F. for 22-25 minutes or until a toothpick inserted comes out clean or almost clean. Remove from the oven, let stand for 5 - 10 minutes before removing to a cooling rack.
👍🏼 Helpful Tips
Scoring the mango with the skin on makes it easy to remove. Score one of them in large pieces and purée in a blender, and score the second one finely. When you're ready to add the mango pieces to the batter, simply run your knife along the skin under the pieces straight into the batter.
❓Can I use frozen mango in this mango muffin recipe?
You can use fresh or frozen mango in this recipe. While I have not tested it using frozen mango chunks, I recommend thawing and draining them thoroughly first. You will need two cups. Purée one cup, then finely chop the second cup.
🥭How do I choose a mango?
Check by firmness, not by colour. Give it a very gentle squeeze. If it's ripe, it will give slightly. Colour is not an indication of ripeness.
Ripen mangoes on the counter as you would an avocado. To speed up ripening, put it in a brown paper bag for a day or two. You can read more about how to choose a mango in this article.
🥭What variety of mango is best for this recipe?
As long as your mango is ripe, the variety doesn't matter. I used Ataulfo mangoes because they are in season now and I like their natural sweetness.
🔁 Possible Variations
You can add finely chopped pecan or macadamia nuts to make these a tropical mango muffin if you don't need these to be nut-free.
If you don't like coconut, you can leave it out. Even though coconut is technically a seed, some people who are allergic to nuts can't tolerate coconut either.
🥶 Storage and Reheating Instructions
These gluten-free mango muffins will stay fresh when stored in a covered container at room temperature for a few days.
For longer storage, wrap them individually and store in a covered container, or line a container with a sheet of paper towel and freeze for up to 3 months.
Thaw at room temperature, then cover with a tea towel or paper towel and reheat for a few seconds in the microwave.
🍽 Serving suggestions
You can serve with butter or dairy-free spread if you like, but these muffins really don't need it. With little chunks of mango and plump raisins, these muffins are moist and delicious.
❤️If you like this tropical mango coconut recipe, please leave a comment and a rating. I love hearing when you've made one of my recipes!
Recipe
Gluten-Free Mango Coconut Muffin
Ingredients
- 2 cups gluten-free flour blend, with xanthan gum *see note
- 2 tsp baking soda
- 1 tsp gluten-free baking powder
- ½ tsp sea salt
- 2 tsp ground cinnamon
- ½ cup grated apple
- 1 tsp lemon juice
- ½ cup coconut oil, melted or other vegetable oil
- 1 cup granulated sweetener, granulated sugar, coconut sugar, or Monkfruit sweetener
- 2 large eggs
- 1 tsp pure vanilla extract
- 2 medium mangoes see notes
- ½ cup organic raisins
- ½ cup unsweetened shredded coconut
Instructions
- Preheat the oven to 350°F. Line a 12-cavity muffin tin with paper liners. Gluten-free baked goods tend to stick, so it's important to line your muffin tin.
- In a medium bowl, combine the gluten-free flour blend, baking soda, baking powder, sea salt and cinnamon.
- Slice the cheeks from the mangoes, then score them. Add the fruit of one mango to a blender and process until smooth. Very finely score the second mango and set aside.
- Grate the apple, then add to a large bowl with the oil, sweetener, eggs, lemon juice, vanilla and mango purée. Whisk until thoroughly combined.
- Add the wet ingredients to the dry ingredients, then quickly stir in the finely diced mango and the shredded coconut. Stir until just combined and no more bits of flour remain. The baking soda will start to react right away.
- Use a large cookie scoop or spoon to divide the batter evenly in the muffin tins.
- Bake at 350°F. for 22-25 minutes or until a toothpick inserted comes out clean or almost clean. Remove from the oven, let stand for 5 - 10 minutes before removing to a cooling rack.
Marnie says
Delicious! I chose this recipe because it didn't need any special flours. You're right. You'd never know it was gluten-free. These muffins are moist and sweet! Will be making these again.
Flavour & Savour says
Happy to hear that, Marnie!
Elly says
Love these! The mango really adds lots of natural sweetness.