Mango Coconut & Lime Muffins

Time: 30 min  Serves: 12

Ingredients

• 25 g freeze-dried mango, chopped
• 2 cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ⅓–½ cup brown sugar
• ⅓ cup coconut oil, melted
• 2 large eggs
• ¾ cup coconut milk
• ¼ cup plain yogurt
• 1 tsp vanilla extract
• ½ cup shredded coconut
• Zest of 1 lime

Method

1. Heat oven to 190°C. Line a 12-cup muffin tin.

2. Whisk flour, baking powder, baking soda, salt and sugar.

3. Whisk coconut oil, eggs, coconut milk, yogurt, vanilla and zest separately.

4. Combine until just incorporated.

5. Fold in mango and coconut.

6. Fill cases ¾ full.

7. Bake 18–22 minutes until golden.

8. Cool 5 minutes, then transfer to a rack.

Notes

• Avoid overmixing; the batter should remain slightly textured.
• Freeze-dried fruit absorbs moisture — a slightly looser batter is ideal.