aotr34   April 5, 2016   Comments Off on
Tropical Mango Muffins (Gluten-Free, Sugar-Free)


These are my daughter’s favorite muffins and I bake them whenever she is home from college. You can use fresh or frozen mango. Sometimes I add dried cranberries too. Feel free to play with the recipe and add your favorites.


Servings: 12 | Prep time: 10 min | Cook time: 25 min

INGREDIENTS


2 cups almond flour
1/4 cup coconut flour
1/4 cup unsweetened flaked coconut
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 beaten eggs
1/2 cup orange juice
1/3 cup honey
2 ounces canola oil
1 teaspoon vanilla extract
1 cup chopped mango

DIRECTIONS

Preheat oven to 350˚ F. Line a muffin tin with paper inserts.
Mix the almond flour, coconut flour, coconut, baking powder, baking soda, and salt in a large bowl.
Mix the eggs, orange juice, honey, canola oil, and vanilla extract in a medium bowl.
Stir the wet ingredients into the dry ingredients until thoroughly mixed.
Gently fold in the cut up mango. Spoon the batter into individual muffin cups. Bake 20 - 25 minutes or until golden brown.

Tropical Mango Muffins (Gluten-Free, Sugar-Free)



2 cups almond flour
1/4 cup coconut flour
1/4 cup unsweetened flaked coconut
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 beaten eggs
1/2 cup orange juice
1/3 cup honey
2 ounces canola oil
1 teaspoon vanilla extract
1 cup chopped mango