2tablespoonsmelted unsalted butter(or fave type of oil)
1/2cupfinely chopped fresh mango
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.
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.