Bakerita · by Rachel Conners
Mango Coconut Crumble Muffins
NUTRITION · PER SERVING35M COOK
CAL 14%·PRO 6%
CARBS 37G54% OF CAL
3G FIBER12G OTHER22G TOTAL SUGAR
FAT 13G45% OF CAL
11G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender muffins with fresh mango and a crumbly topping, made with coconut sugar and banana for moisture. Easy to make and good for breakfast or an afternoon treat.
dessertbaked good🥧 baking dish🔥 ovendairy freeveganvegetarian
View the full recipe on Bakerita →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- ¾ cup all-purpose flour
- ¾ cup white whole wheat flour
- ¾ cup coconut sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- ⅓ cup coconut oil
- 1 large banana (mashed (about ⅓ cup))
- ½ cup non-dairy milk (I used almond-coconut)
- 1 cup diced fresh mango (about 1 large mango peeled, cored, and diced into chunks)
- ¼ cup unsweetened (shredded coconut)
- ¼ cup coconut sugar
- ⅓ cup white whole wheat flour
- 2 tablespoons unsweetened (shredded coconut)
- 3 tablespoons solid coconut oil
At a glance
PER SERVING · TIME 35M
CAL 14%·PRO 6%
CARBS 37G54% OF CAL
3G FIBER12G OTHER22G TOTAL SUGAR
FAT 13G45% OF CAL
11G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 97mg
- Total sugar
- 22g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 160mg
- Calcium
- 7mg
- Iron
- 0.70mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 97MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.