• Mango Macadamia Muffin

    2 votes
    Mango Macadamia Muffin
    Prep: 30 min Cook: 35 min Servings: 12
    by Meghna Patel
    26 recipes
    Mango Macadamia Muffin is my tribute to my trip to Kauai. These are so light, fluffy, and tropical, healthy and delicious that there were gone in minutes.


    • 1 and 1/ 4 cup Fresh Mango Pulp
    • 2 Cups Whole Wheat Flour (I used Organic Whole Wheat Flour)
    • 3 Tbsp Chopped Macadamia Nuts
    • 4 Tbsp Shredded Sweetened Coconut
    • ½ Cup Sugar
    • 1 Tbsp Baking Powder
    • ½ Tsp Salt
    • ¼ Whole Cup Milk
    • ¼ Cup Oil ( I used light olive oil but vegetable, canola, or corn oil would be ok)
    • 2 large eggs, beaten (One whole and one egg white)
    • 1 Tbsp Pure Vanilla Extract


    1. 1. Preheat the oven to 400˚F.
    2. 2. Lightly grease 12 muffin cups or place liners in each muffin mold.
    3. 3. Peel, dice and puree 2-3 Mangoes to get 1and ¼ cups of puree. Number of mangos you will need will depend on the size.
    4. 4. Rough chop Macadamia Nuts.
    5. 5. In a mixing bowl, mix Flour, Sugar, Baking Powder, and Salt.
    6. 6. Mix Mango Puree, Milk, Eggs, Oil and Vanilla Extract in another mixing bowl.
    7. 7. Slowly pour liquid ingredients into dry ingredients. Mix with a whisk as you pour.
    8. 8. Once everything is well incorporated, add Macadamia Nuts and Shredded Coconut and fold them in without over mixing.
    9. 9. Spoon batter into Muffin tray.
    10. 10. Bake them for 30 minutes and check to see if the muffin has turn light pink or golden and fork/tooth pick comes out clean.
    11. 11. Take them out of the oven and let them sit for 5-10 minutes.

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