In an attempt to bring some consistency to my blog, I’m transferring some old recipes from their own pages into blog posts. Bear with me while I get this all sorted out. Perhaps they will inspire you (or maybe me) to try these old recipes out!
The following recipe was originally posted on May 26, 2010
What do you do when you have a few stalks of rhubarb in your fridge and a case of mangoes you bought on sale? Make muffins of course! These moist muffins are flecked with jewel toned bits of tart pink rhubarb and sweet juicy mango. The coconut adds a taste of the tropics to make a satisfying afternoon snack, or part of a healthy breakfast.
Rhubarb Mango Coconut Muffins
makes 12 large muffins
- 2 tbsp ground flax seed
- 1 cup milk (I used 1%)
- 2 cups whole wheat flour
- 1/3 cup wheat germ
- 2/3 cup brown sugar
- 1/2 cup shredded coconut
- 1 tbsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cup rhubarb, sliced
- 1 mango, diced
- 1/4 cup coconut oil, melted
- 1/2 cup Greek yogurt (I used non-fat)
- 1 tsp vanilla
- extra shredded coconut (optional)
- Preheat oven to 400 degrees F. Spray muffin tin with oil or cooking spray (or use muffin liners).
- Combine flax seed and milk and set aside.
- Combine whole wheat flour, wheat germ, brown sugar, coconut, baking powder, baking soda, and salt in a large bowl until blended. Add rhubarb and mango, and coat with dry mixture.
- Add coconut oil, Greek yogurt, and vanilla to flax seed and milk mixture, stirring to combine.
- Add the wet ingredients to the dry, and mix until just combined – some lumps are okay.
- Divide mixture between muffin tins. Top with extra shredded coconut if desired.
- Bake 15 – 18 min, or until golden brown.
Can be easily veganized by substituting non-dairy milk and yogurt