These healthy Gluten-Free Mango Muffins are a delicious and easy-to-make summer treat that is perfect for breakfast, brunch, or dessert. They are made with fresh ripe mangoes, which create a sweet and tropical flavor. By using a blend of oat + almond flour, these muffins are gluten-free and so tender! Are you looking for more quick and healthy breakfast recipes? Check out some of my favorites!Irresistible Banana Chocolate Chip MuffinsVegan + Gluten Free Banana Almond Breakfast CookiesGreek Egg Muffins
Ingredients
- 1 egg
- 1 large ripe mango, diced (about 1 ½ cups)
- 1 cup almond milk
- 2 tbsp maple syrup
- 2 tbsp melted coconut oil
- ¾ tsp almond extract
- 1 ½ cups oat flour
- ¾ cup almond flour
- ¼ cup shredded unsweetened coconut
- 1/3 cup coconut sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp ground ginger
- ½ tsp ground cinnamon
- ½ tsp sea salt
- optional: sugar in the raw for topping
Instructions
- Heat the oven to 350ºF. Grease a 12-cup muffin tin and set aside.
- In a small bowl, whisk together milk, maple syrup and coconut oil. Whisk in the egg. Add the diced mango and mash slightly.
- Add the dry ingredients directly into the bowl with the wet and fold gently just until combined
- Fill each muffin cup ¾ of the way.
- Top each muffin with a sprinkle of sugar in the raw.
- Bake on the center rack for 20-24 minutes until the center springs back when touched lightly or when a cake tester inserted into the center comes out clean.
- Cool in the muffin tin for 2 - 3 minutes, then transfer to a wire rack and cool completely or they will not set well and fall apart.
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