Coconut Mango Muffins

Prep Time

45

Minutes

Cook Time

45

Minutes

Difficulty

Easy

Serves Up To

12

Servings


Ingredients

  • 1 tablespoon ground flaxseed
  • 3 tablespoons water
  • 2 teaspoons fresh lime juice
  • ¾ cup Almond Breeze Coconutmilk Original (at room temperature)
  • 2 cups spelt flour (or white/wheat mix)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ½ cup cane sugar
  • 2 tablespoons sugar for the topping
  • ¼ cup melted coconut oil
  • 1 teaspoon vanilla
  • 1 cup finely diced ripe mango
  • ½ to ¾ cup unsweetened coconut flakes

Directions

  1. 1

    Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners.

  2. 2

    Combine the ground flaxseed and water and set aside to thicken. Stir the lime juice into the almond coconut milk and set aside.

  3. 3

    In a large bowl, combine the flour, baking powder, salt, cinnamon and ½ cup of sugar. In a medium bowl, whisk together the flaxseed mixture, almond milk/lime juice mixture, coconut oil and vanilla.

  4. 4

    Pour the wet ingredients into the bowl of dry ingredients and stir until just combined. Do not overmix. Fold in the diced mango.

  5. 5

    Evenly divide the batter into the muffin cups, filling each about three-quarters full. Sprinkle with the coconut flakes and bake for 15 to 20 minutes, or until a toothpick inserted comes out clean.

  6. 6

    If desired, sprinkle lightly with the remaining sugar and finely chopped toasted coconut almonds for added crunch.


Notes

1 egg can be substituted in place of the flax + water mixture.

Courtesy of: Love and Lemons

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