Mango Coconut Muffins

• 1 cup whole wheat flour
• 1/2 cup all purpose flour
• 1/4 cup wheat germ (honey flavored)
• 1/2 cup sweetened shredded coconut
• 1/2 tsp salt
• 2 tsp baking powder
• 1/2 tsp freshly grated nutmeg
• 1/2 tsp cinnamon
• 1/3 cup agave
• 1/3 cup canola oil
• 1 egg
• 1/2 cup coconut milk
• 2 fresh mangoes, diced
• 1 tsp coconut extract

1. Preheat ovem to 350.
2. Line 2 muffin tins (6 muffins each pan) with parchment paper muffin cups or regular muffin papers.
3. You can also butter and flour the muffin tins so your muffins dont stick.
4. Mix all of the dry ingredients in a medium sized bowl.
5. Set aside.
6. Mix all of the wet ingredients in another medium sized bowl.
7. Fold in mangoes.
8. Slowly add wet ingredients into the dry ingredients and mix just enough to incorporate.
9. Try not to over mix.
10. For the topping, sprinkle each muffin with a little bit of turbanado sugar (for crunch), coconut and wheat germ.
11. Place in the oven and bake for 25 minutes.
12. Cool on a wire rack.
13. Enjoy!

whole wheat flour, flour, honey, coconut, salt, baking powder, nutmeg, cinnamon, agave, canola oil, egg, coconut milk, fresh mangoes, coconut

Taken from cookpad.com/us/recipes/367122-mango-coconut-muffins (may not work)