Thursday, June 21, 2018

Gluten-Free Mango Coconut Muffins

We have had a very busy first week of summer vacation so far.  My toddler has been a bit on the wild side and keeping me very busy (here's to hoping he'll mellow out).  There's such a striking difference between my kiddos right now.  My sweet 7-year old will sit with a book and my boy (he's 2) will jump on the sofa instead.  Never a dull moment.

Lets talk about these muffins though!  I had a little break after dinner so I decided to try out this recipe that I had been thinking about.  As the weather gets (and stays) warmer, I try to incorporate new fruits into my baking like mangoes.  These mango coconut muffins taste like summer and are bursting with flavor.  I pureed the fruit because fruit chunks would be a recipe for disaster with my crew.

Here's the recipe I used:
1.5 cups almond flour
0.5 cups coconut flour
1 scoop Naturade pea protein powder
1/4 cup unsweetened coconut flakes (more for decorating)
1 tsp baking soda
1/4 tsp salt
1 cup pureed mango (about 2 mangoes)
1 cup unsweetened almond milk
2 egg whites
1 tsp vanilla
Preheat the oven to 350F.  Use spray oil to grease a muffin pan.  Puree two mangoes (I used my Ninja blender) and add the rest of the wet ingredients.  Mix well.  In a separate bowl, combine the dry ingredients.  Mix the wet and dry ingredients together.  Fill the muffin tins about 3/4 of the way up.  This mix is enough for 8 muffins.  Bake the muffins at 350F for 30 minutes.

These muffins are naturally sweetened with the mango.  They are high in protein and have a good amount of fiber and fat in them.  They will be a great day to start your summer day!  If you are in a rush, you can always pack one to go and enjoy it with your coffee on your ride to work.

I hope you enjoy these muffins as much as we do.  Thank you for reading!

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