Coconut Mango Muffins
Cook Time:
45
Minutes
Difficulty:
Easy
Serves Up To:
12
Servings
Nutrition Information
No nutritional info available at this time
Ingredients
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- 2 teaspoons fresh lime juice
- ¾ cup Almond Breeze Unsweetened Original Almondmilk Coconutmilk (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
Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners.
- 2
Combine the ground flaxseed and water and set aside to thicken. Stir the lime juice into the Almond Breeze Unsweetened Original Almondmilk Coconutmilk and set aside.
- 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
Pour the wet ingredients into the bowl of dry ingredients and stir until just combined. Do not overmix. Fold in the diced mango.
- 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
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.
Made with these products:
Notes
1 egg can be substituted in place of the flax + water mixture.
Courtesy of: Love and Lemons
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