Mini Mango Coconut Muffins

When a friend gave me some mangoes, I decided to make the Mango Bread Muffins that Nat posted, with just a few tweaks.

The dry ingredients (2 c flour, 2 t baking soda, 1 c sugar, 2 t cinnamon) and wet ingredients (3 eggs, 1 t vanilla extract, 1 block melted butter, 1/4 c oil) I kept the same, but instead of 4 c chopped mangoes, I used 2 c, and added 1/2 c shredded coconut.

After filling up mini muffin tins, I sprinkled more shredded coconut on top.  I baked the mini muffins at 350 degrees Fahrenheit for approximately 10 minutes.

I also made regular muffins, baking them for approximately 20-25 minutes.

My kids loved them.  They're great for snacking, or even breakfast!