Mango coconut muffins (gluten free, dairy free)

Adapted from Snappy Gourmet 

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Besides being completely smitten with mangos, I am equally obsessed with coconut, so when I saw this recipe I knew I had to try it. These muffins are great for breakfast or as an easy snack, and they freeze well (so stock up!). There is very little sugar involved (just a bit of honey), which I increased from the original recipe. I also added an entire chopped mango to the dough, as they add a little more sweetness and the extra bits of melted mango swirled throughout the dough are heavenly. There is no yeast involved, so these come together fast. They seem to be disappearing from the cooling rack just as fast… anyone else have a bread loving toddler at home?

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Here we go! Preheat oven to 350 degrees F. Spray a mini muffin pan(s) with nonstick spray, brush with melted butter or shortening, or line with paper liners. In a large bowl, mix together almond flour, coconut, baking soda, and salt.

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Stir in coconut milk, egg yolks, honey, melted butter (or oil), lime juice, and mango until just combined.

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In a separate bowl, beat egg whites until peaks form.

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Fold into muffin batter.

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Spoon batter into muffin pan(s).

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Bake for 12-15 minutes or until golden brown and inserted toothpick comes out clean.

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Yield: about 2 dozen mini muffins

Ingredients

2 cups almond flour

¼ cup unsweetened finely flaked coconut

½ teaspoon baking soda

⅛ teaspoon salt

⅓ cup unsweetened coconut milk

3 eggs, whites & yolks separated

4 tablespoons honey

2 tablespoons melted unsalted butter*

1 tablespoon freshly squeezed lime juice

1 finely chopped fresh mango

Directions

Preheat oven to 350 degrees F. Spray a mini muffin pan(s) with nonstick spray, brush with melted butter or shortening, or line with paper liners. In a large bowl, mix together almond flour, coconut, baking soda, and salt. Stir in coconut milk, egg yolks, honey, melted butter (or oil), lime juice, and mango until just combined. In a separate bowl, beat egg whites until peaks form. Fold into muffin batter. Spoon batter into muffin pan(s). Bake for 12-15 minutes or until golden brown and inserted toothpick comes out clean.

*Note: you can make these dairy free by using your favorite oil instead of butter. 

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Published by

girlkneadsbread

My adventures with bread and the deliciousness of life.

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