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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Table of Contents
*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.
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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If you make this recipe, please leave a review and rating below to let me know what you think. If you have a question, drop that below too!
📖 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!
MDIVADOMESTICA says
Mmmmm..... Muffins & they have dark chocolate in them as well! Okay breakfast or a snack seriously can not be this good, but it is! I am going to make these & also make sure that my family doesn't end up eating them all up before I have a chance to try them. The first part will be the easiest. Wish me luck!
Leanne says
Haha! Good luck! Let me know what you think if you make them!
heather (delicious not gorgeous) says
these look so good! and hope you had a good time at efc- it looked pretty cool from what i saw (:
Leanne says
Thanks Heather! The conference was awesome! It was so fun sharing some highlights on Instagram Stories. Have a great weekend!
Lily {Gastro Senses} says
I don’t think these muffins would have a chance to get cold. Oh my, they look amazing and I can smell the mango!! I’ve got to make them!!
Leanne says
Thank you Lily! I've definitely enjoyed a few of these warm, right out of the oven! I hope you like them as much as we do!
Nicole | What She Ate says
These would make such a nice, hearty breakfast. You can't go wrong with mango and coconut!
Leanne says
Thanks Nicole! They really make a filling breakfast or snack! Happy weekend!
Lillian Tse says
I love having both mango and chocolate in my muffins! I have to admit that I don't love coconut as much...mainly because hubby doesn't love it. BUT I can certainly see if it will work out. I am looking for more breakfast muffins so this would fit the bill nicely!
Leanne says
Thanks Lillian! I add coconut to most of my baked goods, but you could totally make these muffins without the coconut. Hope you get a chance to give them a try!
Gabby G says
Definitely making this, that looks so good! Love the healthy ingredients too.
Leanne says
Thanks Gabby! I hope you like them!
Nicoletta @sugarlovespices says
Hope you enjoyed the conference, Leanne! These muffins are not only absolutely delicious but also clean eating! What else could you want? I love the wholesome ingredients in here and the fruit combo is awesome!
Leanne says
Thank you Nicoletta! I always like to keep the muffins I make wholesome and clean eating. Glad you like the combo of ingredients!
Mary Ann | The Beach House Kitchen says
Hope you had a great time at the conference Leanne! You'll have to let us know! Love these muffins! Perfect start to the week! Love the tropical flavors!
Leanne says
Thanks Mary Ann! It was a great conference! So glad I went. I just wish I had some of these muffins for the long plane ride! 😉
Kelsie | the itsy-bitsy kitchen says
I will never have enough ways to enjoy mango. It's easily one of my favorite fruits. These sound incredible, Leanne!
Leanne says
Thanks Kelsie! We eat a lot of mango in our house. I buy it frozen and add it to smoothies and muffins all the time!
annie@ciaochowbambina says
Bringing all the goodness with this one! Coconut Mango is a favorite flavor combo of mine!! These are spectacular!
Leanne says
Thanks Annie! Glad you like the combo!
Christina says
Cool about the conference! Were you excited to see any speaker in particular? Any favorite speakers who blew you away? Hope you had a fun and knowledgeable time! I adore coconut mango combo flavors but don't believe I've tried them together in muffin form. They sound fantastic and look incredible 🙂
Leanne says
Thanks Christina! I was excited to meet other bloggers, and all of the speakers were so informative, covering topics from Instagram and Pinterest to food photography and editing. I'm so glad I went! Have a great weekend!
Jen says
Ive never had mango in muffin before! Thanks for the awesome inspiration! I love this.
Leanne says
Thanks Jen! Mango in muffins is definitely worth a try! Hope you get to make them!
[email protected] says
Enjoy the rest of the conference! These look like yummy muffins
Leanne says
Thanks Patrick! Happy weekend!
Dawn - Girl Heart Food says
I love muffins too and love that I can prepare in advance so less to do on the day of if brunchin'! We are actually having a mother's day brunch this weekend so looking forward to that! I'm all about all things coconut...and, well, chocolate so these are definitely up my alley. Have lots of fun at the conference and eat lots of good food (I'm sure you will 😉 ).
Leanne says
Thanks Dawn! It was a great conference! Hope you had a lovely Mother's Day weekend!
Lisa | Tiny Kitchen Capers says
There’s so much to love about these muffins I don’t even know where to begin! The mango, the coconut, and those big chunkc of chocolate! Yum!!
Leanne says
Thanks so much Lisa! I can't make a muffin without adding chocolate chunks! 😉