Description
Soft and tropical mango muffins topped with a lightly sweet coconut-lime streusel. These gluten-free muffins are moist, fragrant, and perfect for breakfast or a snack.
Ingredients
- 1/3 cup unsweetened shredded coconut
- 3 tablespoons flaxseed meal
- 2 teaspoons raw honey (or maple syrup)
- 2 tablespoons coconut oil, melted
- 2 teaspoons lime zest
- 1 cup fresh mango, peeled and chopped into cubes
- 3 eggs, room temperature
- 2 tablespoons coconut oil, melted
- 2 teaspoons lime juice
- 2 teaspoons vanilla extract
- 3 tablespoons raw honey (or maple syrup)
- 2 tablespoons flaxseed meal
- 1/3 cup (48 grams) coconut flour
- 1/4 teaspoon fine Himalayan salt
- 1/4 teaspoon baking soda
- 1/3 cup macadamia nuts, coarsely chopped (optional)
Instructions
- Preheat the oven to 350°F and line a standard muffin tin with 8 paper muffin cups.
- Make the coconut-lime streusel by mixing the shredded coconut, 3 tablespoons flaxseed meal, 2 teaspoons honey (or maple syrup), and 2 tablespoons melted coconut oil in a bowl until combined. Set aside.
- Add the chopped mango to a food processor or blender and puree until smooth and creamy.
- Add the eggs, coconut oil, lime juice, vanilla extract, and honey to the mango puree and pulse until well combined.
- Add the flaxseed meal, coconut flour, salt, and baking soda to the processor and blend until a smooth batter forms.
- If using, fold the chopped macadamia nuts into the batter with a spoon.
- Fill each muffin cup almost to the top with batter.
- Sprinkle the prepared coconut streusel evenly over the tops of the muffins.
- Bake for 10 minutes, then loosely cover the pan with aluminum foil and continue baking for another 15 minutes, or until a toothpick inserted in the center comes out clean.
- Place the pan on a wire rack to cool. Remove muffins from the pan and allow them to cool for another 5 minutes on the rack.
- Sprinkle lime zest over the muffins before serving.
Notes
- Maple syrup can be used instead of honey for a slightly different flavor.
- If fresh mango is unavailable, thawed frozen mango can be used and pureed.
- Store muffins in an airtight container in the refrigerator for up to 4 days.
- These muffins freeze well; thaw at room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210 kcal
- Sugar: 6 g
- Sodium: 140 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 70 mg
