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Magnificent Mango Almond Coconut Muffins… Todd’s Recipe

July 10, 2018 1

We’ve been asked by quite a few people to share the recipe for Todd’s Mango Muffins… so here it is!

With a special #ShoutOut to #TeamAdrienne!!

When you can’t be at Hotel el Mono Feliz… you can still have a delicious taste of the tropics.


First Stage Ingredients:

1 cup all-purpose flour
1 cup whole wheat flour
3 teaspoons baking powder
1/4 teaspoon salt

Second Stage Ingredients:

1 1/4 cups almond milk
1/4 cup avocado oil
3/4 cup raw sugar
2 tsp vanilla extract
1 tsp apple cider vinegar

Third Stage Ingredients

1 1/2 cups diced mangoes
1/2 cup slivered almonds (or chopped… or walnuts… )
1/4 cup dehydrated coconut (unsweetened)


  1. Preheat oven at 400F. Prepare a 6 LARGE muffin tin… or 12 medium tin… with paper muffin cups or spray with non stick.
  2. In a medium size bowl stir together the ingredients listed in Second Stage and set aside.
  3. In another large bowl sift together the First Stage ingredients.
  4. Pour the wet ingredients into the flour mix and stir until just combined. Add the the Thirds Stage Ingredients, but don’t mix it much. Just combine.
  5. Fill the muffin tins to about 1/4 inch from the top… very nearly full.
  6. Bake for about 21-26 minutes or until a toothpick inserted in the centre of the oven comes out clean. Mine are usually done in 24.25 minutes.
  7. Remove from the oven and place on a wire rack to cool for about 5 minutes before removing the muffins from the muffin tin. After 5 minutes remove the muffins from the pan and let it cool completely before storing in an air tight container.

Eat within 3 days… like they’re going to last that long.

NOTE: The mini muffins in the picture are just a little something special with extra batter. Cook them about 10 minutes less… but check to see that they’re done the same way.




One comment

  • Adge

    July 11, 2018 at 2:07 am

    Team Adrienne!!! She sounds awesome!! Seriously these muffins were awesome!! And so are you!! ❤️❤️

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