I really don’t know what I did before I made these muffins.
I woke up slowly, the kind of morning when everything feels heavy and loud. I shuffled downstairs, collapsed on the carpet and groaned, “I can’t wake up. I will die if I wake up now!” Around that time I remembered brushing my fingers across a perfectly soft mango in the crisper drawer the day before — the one I’d declared I wasn’t going to bake with again. That squishy mango changed my mind instantly.
Mangos must be squishy to taste good. Fact.
The crisper drawer was a small disaster: a grapefruit hidden under apples, two pounds of lemons, three more mangos and two bunches of cilantro; a half-used bag of pre-cut celery opened two weeks earlier; and a semi-eaten orange abandoned in favor of frozen peanut butter cups. None of it deserved to be wasted, but the mango called the loudest.
If you drop by today, don’t come expecting fruit. But do come for muffins — I have plenty.
I pictured a tropical drink first: mango, coconut and banana blended into a frothy, rum-laced concoction, rimmed with sugar and garnished with lime and cherry. That fantasy quickly turned into reality-lite: muffins. They’re the next best thing, and honestly, sometimes conscience is overrated.
Mango Colada Muffins
Makes 14–16 muffins
- 1 cup whole wheat pastry flour
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon salt
- 1/4 cup butter, melted
- 1 egg
- 1 teaspoon vanilla extract
- 1 large ripe banana, mashed
- 2/3 cup chopped mango
- 1 cup lite coconut milk
- 1 cup shredded coconut
- Coarse sugar for garnish
Preheat the oven to 350°F (175°C). Line a muffin tin with liners.
In a large bowl, whisk together the whole wheat pastry flour, all-purpose flour, sugar, baking soda and salt.
In a blender or food processor, combine the mashed banana, egg, chopped mango, coconut milk, vanilla and melted butter. Pulse or blend until the mixture is mostly smooth but still has a few small mango pieces for texture.
Pour the wet mixture into the dry ingredients and stir just until combined. Fold in the shredded coconut.
Using an ice cream scoop or a 1/3-cup measure, divide the batter among the muffin liners. Sprinkle the tops with coarse sugar for a bit of crunch. Bake for about 15 minutes, or until a toothpick inserted into the center comes out clean and the muffins are set.
These muffins are a sunny, slightly tropical treat — they’d be delightful alongside coffee, or even crumbled over an icy drink for an extra-special happy hour touch. Either way, they’re an easy way to use ripe mango and enjoy a quick, bright bake.