Preheat the oven to 180C, fan forced.
Lightly grease and line a12 muffin hole pan.
Add yoghurt, oil, eggs and vanilla extract to an electric mixer, mix on medium to combine.
Add flour, nuts, coconut and sugar to the bowl, mix until just combined.
Slice mango cheeks and cube flesh. Remove as much flesh from the seed as possible and mash.
Fold mango through muffin batter, do not overmix.
Spoon batter evenly into muffin tray.
Bake them for 18 minutes or until golden and skewer comes out clean.
Allow to sit for 5 minutes, then turn onto a wire rack to cool.
These Mango Macadamia Muffins are super lunchbox-friendly. Simply wrap them individually and pop into the kids’ lunchboxes in the morning. They’ll be defrosted by lunch time, and as a bonus will keep everything else cool too!