Healthy Gluten Free Mango Muffins
These lovely muffins have a tropical flavor featuring mangos and coconut. Gluten free flour and coconut sugar make them a healthier choice than most muffins. Theyre perfect for company or holiday breakfasts.
These lovely muffins have a tropical flavor featuring mangos and coconut. Gluten free flour and coconut sugar make them a healthier choice than most muffins. Theyre perfect for company or holiday breakfasts.
- 1 large egg
- 1 tsp. vanilla extract
- 1 cup coconut
- 1 1/2 cups cup4cup gluten free flour ((or use 1 1/2 cups reg
- 1/2 cup coconut sugar (or use regular sugar)
- 2 tsp. aluminum free baking powder
- 1/2 tsp. pink himalayan sea salt
- 3 large over-ripe bananas (mashed)
- 1/2 cup unsalted butter melted (1 stick)
- 1/4 cup 2% milk (cream or half-and-half)
- 2 cups mangos (diced)
- 1 1/2 cups chopped pecans (divided use)
- up to 1 cup additional diced mango for topping (i
- Carbohydrate 1.09737166752978 g
- Cholesterol 37.978333350539 mg
- Fat 10.325456675045 g
- Fiber 0.60000000050721 g
- Protein 0.826843333589024 g
- Saturated Fat 6.97186400578448 g
- Serving Size 1 1 Serving (21g)
- Sodium 8.23950000200743 mg
- Sugar 0.497371667022571 g
- Trans Fat 0.740501667233826 g
- Calories 98 calories
Step-by-step
- Grease 12 extra large muffin tins with coconut oil.
- Preheat oven to 425°.
- Melt butter.
- Add coconut sugar, baking powder, salt, bananas, egg, vanilla and milk in a large mixing bowl and mix with a whisk.
- Its okay to leave some of the lumps from the bananas.
- Add GF flour, 2 cups mangos, coconut and 1 cup pecans.
- Stir gently with a wooden spoon just until combined.
- Dont overmix the batter.
- Spoon batter evenly into each greased muffin tin.
- Sprinkle additional diced mangos and remaining pecans over top of muffins.
- Bake at 425° for 5 minutes.
- Adjust temperature to 350°.
- Continue baking an additional 15-19 minutes or until a toothpick inserted in center comes out clean.
- Cool.
- Yield: 12 extra large muffins or about 14-16 regular sized muffins.
Healthy Gluten-Free Mango Muffins: A Tropical Treat for Any Occasion
As a busy working mom, finding time to bake is a luxury, not a given. But when I do find a spare moment in my jam-packed schedule, I crave something both delicious and satisfying – something that tastes like a mini-vacation on a plate. That's where these healthy gluten-free mango muffins come in. These aren't your average, overly-sweet, dense muffins. These are light, fluffy, bursting with the sunshiney flavor of mango, and subtly sweet thanks to coconut sugar. They're a perfect blend of indulgence and health consciousness, making them a guilt-free treat I can enjoy without derailing my healthy lifestyle.
The beauty of this recipe lies in its simplicity. It's incredibly easy to whip up, even on a hectic weekday morning. The ingredients are readily available at most grocery stores, and the whole process takes less than an hour, from start to finish. The addition of gluten-free flour ensures that even those with dietary restrictions can indulge in this tropical delight. And let's not forget the coconut! It adds a delightful richness and subtle sweetness that perfectly complements the tangy mango. The result? A muffin that's both moist and flavorful, with a pleasant texture that isn't too crumbly or dense. It’s a true testament to the power of simple ingredients and smart baking techniques.
I often make a double batch on the weekends and freeze half for busy mornings. It's such a convenient way to grab a quick and nutritious breakfast on-the-go, knowing that I'm starting my day with something wholesome and delicious. These muffins are also a fantastic addition to any brunch or potluck. Their vibrant color and tropical aroma always draw compliments, and the taste is sure to impress even the most discerning palates. They're a delightful treat for friends and family, and a perfect way to bring a touch of sunshine to any gathering.
Beyond their deliciousness, these muffins have a special place in my heart because they represent a small act of self-care in my busy life. They’re a reminder to slow down, enjoy the process of baking, and savor the fruits of my labor (literally!). The sweet aroma filling my kitchen as they bake is a delightful sensory experience that instantly calms my mind and uplifts my spirit. In a world that constantly demands our attention, these muffins offer a moment of simple pleasure, a little slice of tropical paradise in my otherwise hectic day. And that's something I truly cherish.
Tips and Variations:
- For a sweeter muffin: Increase the coconut sugar to ¾ cup.
- Add some spice: A dash of cinnamon or nutmeg would pair beautifully with the mango.
- Get creative with nuts: Walnuts or macadamia nuts would also be delicious additions.
- Make it vegan: Replace the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water).
- Storage: Store leftover muffins in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.
I hope you enjoy these delightful and healthy gluten-free mango muffins as much as I do. They're the perfect treat for any occasion, from a quiet morning at home to a lively gathering with friends and family. Happy baking!
