Mango Muffins

These delightful mango muffins combine the sweetness of ripe mangoes with a hint of coconut and a touch of lime zest, creating a tropical escape in every bite. The muffins are moist and fluffy, perfect for breakfast or as a snack. This recipe respects traditional baking principles while introducing creative elements for a refreshing twist.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsweetened shredded coconut
• 1 cup ripe mango, diced
• 1/2 cup plain yogurt
• 1/4 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon lime zest
• 1 tablespoon lime juice

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, salt, and shredded coconut.
3. In another bowl, whisk together the yogurt, vegetable oil, eggs, vanilla extract, lime zest, and lime juice until smooth.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the diced mango.
5. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.