This Tropical Mango Muffins easy healthy recipe for breakfast or snacks has mango, almonds, lime, coconut, and can be made gluten-free and dairy-free.
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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!!
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.
Hope you enjoy!
Tropical Mango Muffins
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
- 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.
- 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.
- In a separate bowl, beat egg whites until peaks form. Fold into muffin batter.
- 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:
Alex says
These taste amazing and so moist, thank you!!
Lisa Huff says
So glad you enjoyed, thank you!
Melody says
About the Mango Muffins: Why use only the whites of the eggs and not the whole eggs?
Lisa Huff says
The whole eggs are used in the recipe, just separately.
Janet says
I’ll have to make these while we’re in the Philippines; we eat fresh mangos every day!
Lisa Huff says
Fresh mangos every day? Oh my goodness, my kids would be so jealous! They LOVE mangos right now!
Kirsten says
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!
Lisa Huff says
Hi Kirsten, they definitely should not be flat. Not sure what happened but I’d guess it’s the higher altitude. Unfortunately, I’m not the best person to give baking advice for higher altitudes and these muffins aren’t a typical flour recipe. There are some great tips on this site… http://www.kingarthurflour.com/recipe/high-altitude-baking.html
darlene says
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
Lisa Huff says
Ohhh I’m so jealous that you have mango trees!!! Hope you enjoy the muffins!
Michelle @ The Complete Savorist says
These look perfectly tropical and delightful. If I made them now, I just might get over the winter dull-drums.
sippitysup says
I am all about the mango right now. I am getting ready for a trip to Hawaii and this recipe is going in my luggage! GREG
Lisa Huff says
Wow, Hawaii?? I’m SO jealous! Have a wonderful trip and eat lots of great food for me! :)
Cathy W says
These do look good! Mangoes are my new favorite fruit. :)
Lisa Huff says
Mangoes are my new favorite fruit too Cathy! I can’t seem to get enough! :)
Jersey Girl Cooks says
Yum! I can always use another muffin recipe for kids breakfasts too.
Lisa Huff says
Thanks Lisa!
Ashley says
These sound delicious! You have me craving mango like crazy lately! haha Can’t wait until good fresh mango is back in the stores by us!
Lisa Huff says
Wow, I’m surprised you can’t get mangoes right now. They are all over the place by us in CT. Hopefully soon!
Angela says
OK, I will be trying these! Right up my alley.
Deborah says
Oooh, these sound perfect!! And thanks for the link love!
Lisa Huff says
Thanks! Happy to link! :)
NaanBread says
I can only imagine how delicious will the combination of almond, coconut and mango! I will have to try this…
Lisa Huff says
Thanks, hope you enjoy!
Katia says
I’ll try to make those, they look delicious, thank you!
Lisa Huff says
Hope you enjoy! :)