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Tropical Mango Muffins

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Tropical Mango Muffins - easy gluten free breakfast recipe | SnappyGourmet.com

Tropical Mango Muffins, an easy gluten-free recipe for you today. I’ve been trying to come up with quick and easy breakfast recipes for the kids and I.  Mornings are always so crazy around here!  So I came up with this recipe for Tropical Mango Muffins that I’ve been making in big batches and freezing.  Instead of flour, they use almond flour and also have fresh mango, unsweetened coconut, honey, and lime juice. They are lower carb, gluten-free, and can also be made dairy-free.  The best part is that these muffins will fill you up for hours!!

Tropical Mango Muffins | Snappy Gourmet

Unfortunately, I didn’t take any “prep” pictures because I’ve been making these at night.  Sorry!  But they’re easy to put together.  The recipe makes about 3 dozen for me but your yield will vary a bit depending on the size of your mini muffin pan.  I have several different mini muffin pans and one is quite bigger than the others.

If you’ve never used almond flour, give it a try!  I used Bob’s Red Mill Almond Meal/Flour.  You can find it in most large grocery stores, health stores, and online.  Instead of regular milk, I used So Delicious Unsweetened Coconut Milk. which you can also find in most large grocery stores and elsewhere.

Tropical Mango Muffins | Snappy Gourmet

Hope you enjoy!

Tropical Mango Muffins | Snappy Gourmet

5 from 4 votes
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Tropical Mango Muffins

Easy mini muffins that are great for breakfast or snacks. They are gluten-free and can also be made dairy-free.
Course Breakfast
Cuisine American
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Yield 3 dozen
Author Lisa Huff - Snappy Gourmet

Ingredients

  • 2 cups (224 grams) almond flour
  • 1/4 cup unsweetened finely flaked coconut
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/3 cup unsweetened coconut milk
  • 3 eggs whites & yolks separated
  • 2 tablespoons honey
  • 2 tablespoons melted unsalted butter (or fave type of oil)
  • 1 tablespoon lime juice
  • 1/2 cup finely chopped fresh mango

Instructions

  1. Preheat oven to 350 degrees F. Spray a mini muffin pan(s) with nonstick spray, brush with melted butter or shortening, or line with paper liners.
  2. In a large bowl, mix together almond flour, coconut, baking soda, and salt. Stir in coconut milk, egg yolks, honey, melted butter (or oil), lime juice, and mango until just combined.
  3. In a separate bowl, beat egg whites until peaks form. Fold into muffin batter.
  4. Spoon batter into muffin pan(s). Bake for 12-15 minutes or until golden brown and inserted toothpick comes out clean.

Recipe Notes

SNAPPY TIPS: Make a big batch of these muffins and freeze them in large resealable bags. Pop a few out the night before for breakfast.

SNAPPY SUBSTITUTIONS: Canned mango can be substituted for fresh, but drain well.

GLUTEN-FREE: This recipe is gluten-free however check specific brands of ingredients to verify.

DAIRY-FREE: This recipe can be made dairy free by substituting oil for butter in the recipe. Check specific brands of other ingredients.

More mango recipes you may enjoy:

Check out these other Snappy Gourmet posts:

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Comments

  10. I’ve been looking for a recipe for mango muffins….this sounds great!! I have two mango trees in my backyard that are overflowing (I live in the florida keys) everybody should be able to get them, this year was a jumbo bumper crop all over the state

    Reply

  11. Hi Lisa~
    I tried these today and they came out flat. I live in Denver so we definitely have the altitude issue. Do you think I need to add something to get them to look more like yours? I followed everything else to the T. Thanks!

    Reply

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