Recipe and images courtesy of Nourishing Amy (@nourishing.amy on Instagram)

These muffins are so perfect for picnics as they are easy to grab and go, they travel well and are totally moreish and delicious. They are fruity and tropical thanks to the sweet, dried mango and coconut plus they have a delicious nutty top made from our new organic brazil nuts. Made from wholefoods, these Coconut Mango and Brazil Nut Muffins are naturally vegan, easily GF and have so much flavour.

Makes 12

Time: 10 minutes prep + 15 minutes baking + cooling time


For the muffins:

  • 1 tbsp ground linseed + 3 tbsp water
  • 180ml plant-based milk
  • 1 tbsp lemon juice
  • 80g coconut sugar
  • 35g coconut oil, melted and cooled
  • 1 tsp vanilla essence
  • 210g spelt flour
  • 2 tsp baking powder
  • ½ tsp cinnamon
  • 40g almond flour
  • 20g desiccated coconut
  • A pinch of salt
  • 60g dried mango, chopped
  • 40g + 25g brazil nuts, chopped
  • 10g flaked coconut

For the Icing:

  • 60g icing sugar
  • 1-2 tbsp water



  1. Preheat the oven to 160Fan/180*C and line 12 muffin holes with cases.
  2. Stir together the ground linseed and water and leave for 5 minutes to thicken.
  3. Meanwhile, to a large mixing bowl, add the plant-based milk and lemon juice and leave for 5 minutes.
  4. Now pour in the coconut sugar, cooled melted coconut oil, vanilla and linseed gel and whisk to a smooth mix.
  5. Sift in the spelt flour, baking powder and cinnamon. Pour in the almond flour, desiccated coconut and salt and whisk to a smooth, thick batter.
  6. Fold in the chopped mango and 40g of chopped brazil nuts and use an ice cream scoop or large spoon to divide the batter between the 12 cases. Top with the extra 25g chopped brazil nuts and the flaked coconut.
  7. Bake for 15-17 minutes or until golden and an inserted skewer comes out clean. Cool for a moment then remove from the tin to cool fully on a wire rack.
  8. Stir together the icing sugar and water and drizzle over the muffins before eating. Store in an airtight container for 3-5 days or freeze for 1 month.