I'm putting my go-to oatmeal muffin base recipe to good use again with these Coconut Mango Muffins! They're full of flavor and texture with chunks of juicy mango, coconut, steel-cut oats and chocolate chunks. They're dairy-free and sweetened with just maple syrup and dark chocolate. My trick of soaking the oats in milk overnight keeps these muffins soft and moist. And, if you can't find fresh mango, no worries. Frozen mango chunks work well in this recipe!
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*This post was originally published in May 2018. It has been updated with new photos and text, including helpful tips for readers and a few adjustments to the recipe.
Table of contents
Ingredients
- Mango - A full cup of chopped mango adds a fresh and sweet tropical flavor to these muffins. It also adds extra moisture.
- Coconut - I used unsweetened medium desiccated coconut, but you can also use shredded for added texture.
- Oats - The recipe calls for steel-cut oats for a hearty and nutty texture, but you can easily swap in rolled oats.
- Nut milk - To keep these muffins dairy-free, I used unsweetened almond milk, but you can use another type of non-dairy milk.
- Cocoa - Unsweetened Dutch-processed cocoa adds a rich chocolate flavor to these muffins.
- Dark chocolate - Chunks of dark chocolate pair with the cocoa for a double chocolate treat. Opt for dairy-free chocolate to keep these muffins dairy-free.
- Flour - I used whole wheat flour to keep these muffins a little more wholesome.
- Extra virgin olive oil - For some added moisture.
- Maple syrup - For added sweetness.
- Vanilla - I used real vanilla extract instead of artificial.
- Egg - To provide structure for the muffins and a tender crumb.
- Baking soda - For leavening.
- Salt - To enhance the flavor of the other ingredients.
How to make mango coconut muffins
- Soak your steel-cut oats in almond milk overnight.
- Once the oats are soaked, add them to a large bowl along with the maple syrup, oil, egg and vanilla. Stir or whisk until combined.
- In a small bowl, whisk or sift together the flour, cocoa, baking soda and salt.
- Add the dry ingredients to the wet mixture and stir until combined.
- Fold in the mango, chocolate and coconut.
- Divide the batter into a 12-cavity greased muffin pan.
- Bake on 425F for 15-17 minutes, or until a toothpick inserted into a muffin comes out clean.
Storage and freezing tips
- How do you store these mango muffins? They should be stored in an airtight container at room temperature.
- How long will they last? If stored properly, they should last for 2-3 days.
- Can you freeze them? Yes. Just arrange the muffins in a single layer in an airtight container and freeze for up to 3 months. Defrost at room temperature before enjoying.
Frequently asked questions
Yes. Since this recipe calls for steel-cut oats, soaking them overnight (or for at least 5-6 hours) gives the oats time to absorb the milk and soften.
Absolutely. If you're short on time, you can use old fashioned rolled oats or quick cooking oats and soak them for just 30-60 minutes.
Yes. When I can't find fresh mango, I use frozen mango for this recipe. Just let the mango defrost first before adding it to the muffin batter. You may also need to cut it into smaller pieces if the mango is frozen in larger chunks or slices.
I haven't tested this muffin recipe with dried mango. While it would likely work, the muffins may turn out a bit dry. Fresh or frozen mango adds moisture to the muffins that would be missing if you used dried mango.
Make sure your dark chocolate chunks are vegan and substitute a flax egg for the egg.
Additional recipe tips and substitutions
- Make sure your mango is cut into small pieces so there is enough to disperse throughout the muffin batter. Larger chunks will also affect how well the muffins bake.
- These muffins are not overly sweet, so if you prefer a sweeter muffin, try substituting sweetened coconut for unsweetened.
- While I used chocolate chunks, feel free to use chocolate chips, mini chocolate chips or chopped dark chocolate.
- If you don't need these muffins to be dairy-free, you can substitute dairy milk for the almond milk.
- For an extra coconut flavor, use coconut milk (the carton, not the can) and top the muffins with coconut chips before baking.
- You can make six jumbo muffins from this recipe. Just increase the bake time to 23-25 minutes.
- Darker pans tend to brown muffins, cakes and cookies faster than lighter pans. I made this recipe in a darker muffin pan and the muffins were fully baked by 15 minutes. If your pan is lighter in color, such as aluminum, it may take another minute or two for the muffins to fully bake.
More overnight oatmeal muffin recipes
- Cranberry Orange Oatmeal Muffins
- Healthy Banana Nut Muffins
- Blackberry Lemon Oatmeal Muffins
- Blueberry Vanilla Oatmeal Muffins
- Banana Blackberry Oatmeal Muffins
If you make this recipe, I'd love to hear what you think in the comments below!
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📖 Recipe
Coconut Mango Muffins (with Dark Chocolate)
Ingredients
- 1 cup steel-cut oats
- 1 cup unsweetened almond milk
- ¼ cup maple syrup
- ¼ cup extra virgin olive oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour
- 2 tablespoons unsweetened cocoa, Dutch-processed
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup chopped mango, fresh or frozen
- ½ cup dairy-free dark chocolate chunks
- ⅓ cup unsweetened coconut, medium desiccated
Instructions
- In a small bowl, stir together the oats and almond milk. Cover and refrigerate overnight, or for at least 5-6 hours.
- Preheat oven to 425F and grease a 12-cavity muffin pan.
- Add the soaked oats to a large bowl along with the maple syrup, oil, egg and vanilla. Stir or whisk until combined.
- In a small bowl, whisk or sift together the flour, cocoa, baking soda and salt.
- Add the dry ingredients to the wet mixture and stir until combined.
- Gently fold in the mango, chocolate chunks and coconut.
- Using an ice cream scoop, divide the batter into the muffin pan.
- Bake for 15-17 minutes, or until a toothpick inserted into the muffins comes out clean.
- Remove from oven and let rest for 5 minutes before transferring to a wire rack to cool completely.
- Store the muffins in an airtight container at room temperature for 2-3 days, or freeze for up to 3 months.
Notes
- If you're short on time, you can use rolled oats or quick cooking oats and soak them for just 30-60 minutes.
- If you're using frozen mango, just let it defrost first before adding it to the muffin batter. You may also need to cut it into smaller pieces if the mango is frozen in larger chunks or slices.
- Make sure your mango is cut into small pieces so there is enough to disperse throughout the muffin batter.
- While I used dairy-free dark chocolate chunks, feel free to use chocolate chips, mini chocolate chips or chopped dark chocolate.
- To make these muffins vegan, make sure your dark chocolate is vegan and use a flax egg as a replacement for the egg.
- Total time in the recipe card includes time for the oats to soak.
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Nutrition Facts per Serving
Disclaimer
Nutrition information is an estimate only and will vary depending on the substitutions made and the brands used.
Did you make this recipe or have any questions?
I love reading your comments and addressing your questions, so please leave your comments and ratings or questions below!
Gale says
Sounds great, want To try these but can I use buckwheat flour?
Leanne says
Hi Gale. I haven't tested these muffins with buckwheat flour, but I don't recommend substituting it for the whole wheat flour in this recipe. If you're looking for a muffin recipe with buckwheat flour, I have a raspberry muffin recipe that uses both almond flour and buckwheat flour (https://www.crumbtopbaking.com/raspberry-lemon-chia-buckwheat-muffins/).
JT says
Very creative, delicious blend of flavors. Great healthy ingredients too. Wonderful recipe, thank you.
Leanne says
Thank you!
JT says
To mention a couple of suggestions to consider, from my tested version:
- replace olive oil with coconut oil. (seems basic, not only because coconut oil tends to give good results as a butter replacement, but also the muffins are already based on coconut flavor.)
- add something to help lighten/raise the muffins. either a bit of baking powder, or (as I did myself) by adding some cream of tartar and increasing the baking soda a bit.
The rest was pretty much as the recipe is written, except flax instead of egg to keep it vegan. The muffins were delicious and a big hit, and work for either breakfast or dessert. 🙂
Leanne says
Thanks for sharing your substitutions. I'm happy you enjoyed the muffins!
Sri says
Hi, want to try these right away! Can I replace:
Coconut sugar with brown sugar or normal sugar? If yes, how much?
Almond milk with normal milk?
And is that 1 cup equals 250 ml?
Thanks for any help.🙂
Leanne says
Hi Sri. Thanks for your questions. You can substitute an equal amount of brown sugar for coconut sugar in these muffins. And replacing the almond milk with dairy milk works too. And yes, 1 cup equals 250 ml. Hope you enjoy them. Please let me know what you think if you make them.
Lil says
First time I've ever commented on a recipe but these turned out so good and were so easy to make. Thanks for posting. I substituted dark brown sugar for the coconut sugar and mini semi-sweet chocolate chips for the cacao and the chocolate chunks. Dropped some off to my daughter and her boyfriend. Received text message later in the day, "Best muffins ever." I will definitely try some of your other recipes.
Leanne says
Thank you so much Lil for leaving a comment and letting me know how they turned out! That totally made my day! I'm so happy that you and your daughter and her boyfriend liked them!
Ann says
I love this combination of flavors Leanne! Tropical and chocolatey! Those big chocolate chunks make me so happy. I've never tried soaking oats before and this sounds like the recipe to try it with :).
Leanne says
Thank you Ann! I love the tropical vibe of these muffins! And of course, you can't go wrong with chocolate chunks! I hope you get to try this recipe!