Breakfast on an Island   Leave a comment

Here’s a recipe I put together this morning for breakfast.  I hope it takes you away to the beach!


Mango Coconut Muffins


2 medium bananas, mashed

1/4 cup olive oil

1/4 cup sugar

1 egg

1/2 tsp. almond extract

7 oz. whole fat canned coconut milk

1/2 cup Monin brand (or other brand) mango fruit puree

2 cups flour

1 tsp. baking powder

1 tsp. sea salt

3/4 cup toasted flaked sweetened coconut

1/2 cup chopped cashews


Mash the bananas and then add the oil and sugar, mix well.  Stir in the egg and the almond extract.  Stir in the coconut milk and the mango puree.

Add the flour, baking powder and salt.  Then stir in the coconut and the cashews.  Bake in lined muffin tins for 20 minutes in a 350 oven.  Cool and enjoy.  Makes about 15 or 16 muffins.

You could probably add some crushed pineapple for even more of the islands, but I don’t think it’s necessary.  The mango puree and bananas make it pretty sweet so you may not need any extra sugar.

If you haven’t toasted coconut before, spread it out on a thin layer on a cookie sheet.  Bake at 350 for about 5 minutes, checking every couple minutes until it is lightly toasted.  Don’t leave it unsupervised because once it starts toasting, it toasts (and burns) quickly.

Posted May 9, 2019 by swanatbagend in recipes

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