Mango, Coconut and Blackberry Muffins

  • Preparation 25 MIN
    Cooking 25 MIN
  • Servings 12
  • Freezes
Breakfast and snack time crumble with excitement when these mango, blackberry and coconut-milk muffins hit the table.






  1. In a bowl, combine all the ingredients until crumbly. Set aside


  1. With the rack in the middle position, preheat the oven to 350°F (180°C). Line 12 muffin cups with paper or silicone liners.
  2. In another bowl, combine the flour, coconut, wheat germ and baking powder.
  3. In a third bowl, whisk together the sugar, coconut milk, oil and egg. Stir in the dry ingredients until just moistened, then gently fold in the mango and blackberries. Divide the batter among the muffin cups and sprinkle each with 2 tsp of the topping.
  4. Bake for 25 minutes or until a toothpick inserted into the centre of the muffins comes out clean. Let cool on a wire rack.
  5. The muffins are best consumed the day of, but they will keep for 2 days. Delicious with mango butter (see recipe).

Good with...

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.