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Mango Coconut Muffins

Spending time in Kauai and the Hawaiian Islands while writing my Kate Grace novels, I came up with the idea for The Plumeria Café, which my character Kate frequents. My Mango Coconut Muffins are inspired by the Islands and “Living Aloha.” They’re made with some wonderful ingredients we associate with Hawaii – mango, coconut, and macadamia nuts.

**Kona Morning Photo by Maryann Ridini Spencer**

Mango Coconut Muffins

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Ingredients Method Notes

Ingredients

2 c. flour
1 tsp. baking soda
4 tsp. Stevia or Xylitol granules to taste
1/2 tsp. salt
2 tsp. lemon extract
1 c. unsweetened apple sauce
1 zest of one lemon
1 c. Greek yogurt (plain) or Cashew or Coconut yogurt
2 T. coconut oil
2 eggs (regular or Vegan)
1/2 c. coconut flakes
1/2 c. Macadamia nut pieces
1 T. lemon juice
1.5 c. mango (diced, fresh or frozen)

Method

Preheat oven to 400 Degrees F
Grease a muffin tin with coconut oil and flour
Combine all the ingredients in a large bowl folding in the mango in last.
Bake muffins at 400 Degrees F for 6 minutes (for muffins to rise high)
After 6 minutes, reduce the oven heat to 350 Degrees F and bake for another 35-30 minutes approximately.
Cool the muffins in the tin.
Serve muffins immediately or store in the fridge. Be sure to let muffins get to room temperature before serving.