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coconut mango mini muffins on a wooden board with coconut and mango in the background
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Coconut Mango Mini Muffins

A healthy snack that is sweet and satisfying and can be eaten on-the-go!
Course Brunch, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Servings 24 mini muffins
Author Jillian Schneider

Equipment

  • mixing bowls
  • whisk
  • mini muffin tin

Ingredients

  • 3 scoops plant based protein powder
  • 1 cup coconut flour or almond flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • pinch kosher salt
  • 3 eggs whisked
  • 2 tbsp coconut oil melted
  • ¾ cup unsweetend vanilla almond milk
  • 2 tbsp pure maple syrup or pure honey
  • ½ cup frozen mango pulse in blender until smooth
  • ½ cup coconut yogurt or plain greek yogurt
  • unsweetened coconut flakes for topping
  • coconut oil or avocado oil

Instructions

  • Preheat oven to 350°. Spray a 24 cup mini muffin tin with cooking spray and set aside.
  • Mix all dry ingredients together using a whisk until well blended.
  • In a separate mixing bowl combine all wet ingredients together using a whisk until well blended.
  • Add wet ingredients to dry ingredients and mix until smooth.
  • Scoop out mixture into prepared mini muffin tins and top with coconut flakes.
  • Bake for 20 to 25 minutes or until toothpick comes out clean.
  • Enjoy!

Notes

Store in an airtight container in fridge for up to 5 days.  Serving size is 3!
 
What can my kids do?
Measure out all ingredients and help whisk.  Top each mini muffin with coconut flakes!