Tropical island morning muffin
I first had a mango and coconut muffin in Mauritius on honeymoon, and absolutely loved them. When I got back I developed my own recipe and since Zahara has started eating solids I have further adapted this to add a few more nutrients and remove the refined sugar, to be honest the new Zahara version are just as yummy that I eat them and don’t make the original these days! That’s another perk of taking forward the blw challenge you really do start eating healthier than before. I use these as a quick on the go breakfast or morning snack, I tend to break the muffin up into pieces and pop it in a sandwich bag which she holds and eats at her own pace in the pushchair. That’s a great tip – sandwich bags are far easier for little ones to hold and eat from on the go than containers, so don’t bother buying one of those toddler snack pot things. The muffins are super moist from the yogurt, filling due to the oats and have the yummy flavours of coconut and mango. I topped with sesame and sunflower seeds, but that’s optional. Finally, they are freezable so ideal for a batch cook (I tend to do double quantities). Interesting fact – the Mauritius passport stamp is a dodo – the extinct flightless bird was endemic to the island – worth a visit just for the stamp alone (add white sand beaches, turquoise water, amazing wildlife, great lux resorts and your sold!).
Makes 8 muffins
Ingredients
90g rolled oats
120g plain flour
1 ½ tsp baking powder
½ tsp bicarbonate soda
2 tbsp desiccated coconut unsweetened
140g fresh mango chopped finely coated with 1 tbsp desiccated coconut and 1tbsp plain flour
1 egg
240ml plain natural yogurt (if you want extra coconut flavour use coconut yogurt)
60ml whole milk (any type milk will work)
2 tbsp honey (if under 1 use 1tbsp agave nectar or 1 tsp sugar or omit sweetener entirely)
¼ tsp vanilla extract
1 tsp black sesame seeds and 2 tsp sunflower seeds to top (optional)
Method
1. Put all dry ingredients in bowl and mix.
2. Beat egg in a separate bowl until frothy. Add yogurt, milk and sweetener and beat until combined.
3. Pour wet ingredients into dry and gently fold until well combined.
4. Gently fold in the mango (the flour/coconut coating will help the mango stay in all the muffin instead of sinking to the bottom).
5. Fill 8 muffin cases to the top with the mixture (I use silicon cases as they are amazing!). Sprinkle and gently press the seeds, if using, on top of each muffin.
6. Pop muffins in preheated 180C fan oven for 20-25 mins, check they are cooked by using a skewer and checking it comes out clean – they should bounce back when pressed and have a golden-brown colour.
Tips
I use these as a quick on the go breakfast or morning snack, I tend to break the muffin up into pieces and pop it in a sandwich bag which she holds and eats at her own pace in the pushchair. That’s a great tip – sandwich bags are far easier for little ones to hold and eat from on the go than containers, so don’t bother buying one of those toddler snack pot things.They are freezable so ideal for a batch cook (I tend to do double quantities).
Facts
The Mauritius passport stamp is a dodo – the extinct flightless bird was endemic to the island – worth a visit just for the stamp alone (add white sand beaches, turquoise water, amazing wildlife, great lux resorts and your sold!).
Makes 8 muffins
Ingredients
90g rolled oats
120g plain flour
1 ½ tsp baking powder
½ tsp bicarbonate soda
2 tbsp desiccated coconut unsweetened
140g fresh mango chopped finely coated with 1 tbsp desiccated coconut and 1tbsp plain flour
1 egg
240ml plain natural yogurt (if you want extra coconut flavour use coconut yogurt)
60ml whole milk (any type milk will work)
2 tbsp honey (if under 1 use 1tbsp agave nectar or 1 tsp sugar or omit sweetener entirely)
¼ tsp vanilla extract
1 tsp black sesame seeds and 2 tsp sunflower seeds to top (optional)
Method
1. Put all dry ingredients in bowl and mix.
2. Beat egg in a separate bowl until frothy. Add yogurt, milk and sweetener and beat until combined.
3. Pour wet ingredients into dry and gently fold until well combined.
4. Gently fold in the mango (the flour/coconut coating will help the mango stay in all the muffin instead of sinking to the bottom).
5. Fill 8 muffin cases to the top with the mixture (I use silicon cases as they are amazing!). Sprinkle and gently press the seeds, if using, on top of each muffin.
6. Pop muffins in preheated 180C fan oven for 20-25 mins, check they are cooked by using a skewer and checking it comes out clean – they should bounce back when pressed and have a golden-brown colour.
Tips
I use these as a quick on the go breakfast or morning snack, I tend to break the muffin up into pieces and pop it in a sandwich bag which she holds and eats at her own pace in the pushchair. That’s a great tip – sandwich bags are far easier for little ones to hold and eat from on the go than containers, so don’t bother buying one of those toddler snack pot things.They are freezable so ideal for a batch cook (I tend to do double quantities).
Facts
The Mauritius passport stamp is a dodo – the extinct flightless bird was endemic to the island – worth a visit just for the stamp alone (add white sand beaches, turquoise water, amazing wildlife, great lux resorts and your sold!).