It’s a rare day when I actually bake with mango. It has always been one of my favorite fruits and once I start I can’t stop! It’s so delicious fresh why even bother cooking with it? Of course because just about anything with mango in it is going to be super tasty! Champagne mangoes were on sale $5 for $5, so I bought enough to eat raw and to make a few treats with.
One afternoon while hanging with the kids we all made mango bread and mango muffins. It’s ridiculous how messy it is baking with kids, but also too much fun! My mango bread I decided not to share. The recipe needs a little tweaking. But it was still pretty tasty being our ‘dessert’ bread full of mini chocolate chips. On the other hand, these muffins hit the spot for a gluten free ‘less desserty’ treat. I used both almond flour and coconut flour as the base. I pureed the mango with the intention to keep these muffins from drying out. I added in coconut milk and coconut oil. I find coconut flour does really well when coconut oil is added to the mix. And lastly I seasoned with ground ginger for a little zing.
It’s important to note these muffins resemble a ‘custardy’ texture. I enjoy this texture when making gluten free baked goods. Baking with coconut flour can be a tricky game but I’ve learned to include lots of liquid and eggs. The mango flavor held through all the coconut and we loved the taste. Not too sweet. The kids were quite happy with these, Cash couldn’t get enough and had a little freak out once I cut him off.
Coconut Mango Muffins, makes 12
- 3/4 cup mango puree, 1-2 mangos
- 1/4 cup chopped mango
- 3 large eggs
- 1/2 cup canned coconut milk
- 2 1/2 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
- 1 2/1 cups finely ground almond meal
- 1/4 cup coconut flour
- 1/4 cup coconut sugar
- 1/2 teaspoon ginger
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons shredded coconut
- Preheat oven to 350.
- Lightly beat eggs in a mixing bowl. Add mango puree, coconut milk, coconut oil, and vanilla. Mix well. If you do not have coconut oil you can use coconut milk instead, 2/3 cup coconut milk.
- In another bowl mix the almond flour, coconut flour, coconut sugar, ginger, baking soda, and salt.
- Add the wet ingredients to the dry and incorporate thoroughly.
- Line a muffin tin with 12 liners. I like to spray them with coconut oil to help keep the batter from sticking. If you use foil liners this is not necessary.
- Evenly fill each muffin liner with the batter, 2/3 full.
- Top the batter with a few pieces of mango and a sprinkling of the shredded coconut.
- Bake 20-25 minutes until a toothpick comes out just about clean.