Mango & Coconut Muffins

Ingredients

• 1 cup mango, diced (fresh or frozen)
• 1 ripe banana, mashed
• 2 eggs
• 1 cup rolled oats
• 1/2 cup whole wheat flour
• 1/4 cup unsweetened shredded coconut
• 2 tbsp coconut oil, melted
• 1 tsp baking powder
• 1 tsp vanilla extract

Method

1. 01

   Preheat oven to 350°F (175°C) and grease a mini muffin tin or line with paper liners.

2. 02

   Dice 1 cup of fresh or thawed frozen mango into small pieces. Set aside about 1/4 cup for topping.

3. 03

   In a bowl, whisk together 2 eggs, 1 mashed ripe banana, 2 tbsp melted coconut oil, and 1 tsp vanilla extract.

4. 04

   Stir in 1 cup rolled oats, 1/2 cup whole wheat flour, 1/4 cup unsweetened shredded coconut, and 1 tsp baking powder. Fold in the diced mango gently.

5. 05

   Spoon batter into the muffin tin, top each with a small piece of mango, and bake for 18–20 minutes. Cool before serving.

How to offer

Offer as whole mini muffins for self-feeding. The tropical combination of mango and coconut introduces exciting new flavors. Moist texture is perfect for 9-month-olds.

Storage

Refrigerate in an airtight container for up to 4 days. Freeze for up to 2 months.

Nutrition note

High in vitamins C and A. Also rich in fiber and antioxidants.

Nutrition information is general guidance, not medical advice. Read our nutrition disclaimer