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Mabel Maes Vegan Mango Coconut Muffins (Gluten Free Optional!)

Your new favorite morning treat and/or healthier mid-day indulgence has arrived and it is bright, fresh and perfect for spring! These soft, chewy mango coconut muffins are sweetened and enriched with our biodynamic Mango + Carrot + Banana + Pear baby food, the perfect baking addition thanks to its smooth texture and sweet and satisfying flavor. The muffins were created specifically for our community by our favorite local bakery on the move, Mabel Maes Bakery!
Mabel Maes is a Charleston-based bakery (available for delivery and pick up) that specializes in decadent yet wholesome treats without any added junk to satisfy your sweet tooth naturally. Make the easy, flavorful recipe this week because very little beats a warm muffin first thing in the morning -- especially when it's packed with carotenes, vitamins and minerals, and toddler approved.

MANGO COCONUT MUFFINS
Makes: 9 muffins
Bake time: 18-20 min
1/2 cup White Leaf Provisions Biodynamic baby food in "Mango & Carrot & Banana & Pear", at room temp
1/2 cup full fat coconut milk, at room temp
1/4 cup melted unrefined coconut oil
1/4 cup water, at room temp
2 tsp fresh lime juice
1 tsp vanilla
2 cups flour: 1 cup white all purpose flour & 1 cup whole wheat flour OR 2 cups all purpose gluten-free flour
1/2 cup raw organic cane sugar, plus more for sprinkling
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine sea salt
1/2 tsp ginger powder
1 cup finely diced fresh, ripe mango
1/2 cup unsweetened desiccated coconut
Directions:
-Preheat oven to 425 (Note: half way through baking, we drop temp to 350, so get ready!)
-Line a muffin tin with 9 paper liners
-In a medium bowl, combine all wet ingredients except for diced mango (White Leaf Provisions Biodynamic baby food in "Mango & Carrot & Banana & Pear", coconut milk. water, coconut oil, lime juice & vanilla.) Make sure all ingredients are at room temp or coconut oil will solidify. Mix well.
-In a large bowl, combine dry ingredients (flour, sugar, baking powder, baking soda, sea salt & ginger.) Whisk very well to combine. Make it a dance & have some fun with it. 
-Create a hole in the center of dry ingredients & pour wet ingredients in. Using a wooden spoon or spatula, mix wet & dry together until just combined & no dry flour spots appear. Don't over mix! Muffins are sensitive. Some clumps are ok.
-Fold in diced mango.
-Fill muffin-lined tins to the brim with batter. Trust us, they won't overflow! This is how you get a nice muffin top & not a cupcake-like muffin.
-Generously sprinkle with coconut like you're on a tropical vacation.
-Bake at 425 for 10 minutes until risen & golden brown.
-Drop temp to 350 & bake 8-10 more minutes until a toothpick inserted in the center comes out clean.
-Take muffins out of oven & sprinkle with raw, organic cane sugar. 
-Let cool in pan for 10 minutes.
-Remove from pan & continue cooling on a wire rack.
About Mabel Maes
We believe natural, minimally refined ingredients are what our bodies & minds need to be our best. We also believe that a healthy, well-lived life includes dessert, so we stripped out the bleached & refined ingredients from classic recipes, added some whimsy & voila! We create delightfully wholesome treats for everyone; from those with food sensitivities to new mums trying to increase their milk production healthily. Dairy free, gluten free & vegan options all available. Made to order. Find them on Instagram here! 
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