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Dried Mango and Coconut Muffins

Bits of dried mango add bursts of sweet flavor to these light and tender muffins. Buttermilk keeps the texture moist and subtle hints of coconut and star anise add interest.
These muffins are best the day they're made because they have a very low fat content. To keep them longer, store in an airtight container for up to 2 days. For best results, reheat in the oven at 325 degrees F until warm, or microwave for 10 seconds.

12 Servings


1 cup

unbleached all-purpose flour

½ cup

packed light brown sugar

½ cup

shredded unsweetened coconut

1 tsp

baking powder

½ tsp


½ tsp

ground star anise

1 cup

lowfat buttermilk



¼ cup

canola oil

1 tsp

pure coconut extract

1 cup

diced Earthbound Farm Organic Dried Mangos (about 3 - 1/2 ounces)


Position a rack in the middle of the oven and preheat to 375 degrees F.  Line a standard muffin tin with paper cupcake liners or grease the individual cups.

Combine the flour, sugar, coconut, baking powder, baking sugar, salt, and star anise in a large bowl and whisk to blend.

In another small bowl, whisk together the buttermilk, eggs, oil, and coconut extract.

Add the buttermilk mixture to the bowl with the dry ingredients and stir until partly combined. Add the mango pieces and stir just until the batter is blended. Don't overmix the batter or the muffins will be tough.

Bake until the muffins are set and lightly golden, 15 to 20 minutes. Transfer the muffin pan to a wire rack and let the muffins cool in the pan for 5 minutes, then turn them out to finish cooling on the rack.

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