Ingredients
- 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
Recipe Description
These Mango Coconut Crumble Muffins are super soft, tender and full of tropical flavor! These vegan and dairy-free muffins use coconut oil, coconut flakes, and fresh diced mango for a treat that will make you feel like you’re on vacation. Make a batch of these muffins and enjoy for breakfast all week.
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