When I think of Mango and Coconut, I think of tropical paradise. I was excited when mangoes went on sale last week and couldn’t resist buying a few to enjoy some tropical goodness as the fall weather sets in. For those who love tropical fruits, you would love this muffin for its exotic juicy and tangy mango goodness paired with the nutty flavour of coconut. This is a gluten-free, dairy-free, egg-free and refined sugar-free muffin for all to enjoy.

Mango Puree

Ingredients:

  •  1 riped Mango (skinned and chopped into pieces)
  • 1/4 cup Agave Nectar
  • 2 tablespoons Lemon Juice
Directions:
  1. Combine all the ingredients in a food processor and pulse it for 2 minutes or until smooth. Set aside.
Mango Coconut Muffins
Ingredients:
  • 100 grams Dried Mango
  • 1 1/4 cups All Purpose Gluten-Free Flour
  • 1/4 cup Coconut Flour
  • 2 teaspoons Baking Power
  • 2 teaspoons Baking Soda
  • 1 teaspoon Xantham Gum
  • 1/2 teaspoon Salt
  • 1 tablespoon Ground Cinnamon
  • 1/2 cup Grapeseed Oil
  • 1 cup Mango Puree
  • 2/3 cup Agave Nectar
  • 2/3 cup Non-Dairy Milk (Rice/Almond/Soy Milk)
  • 1 tablespoon Pure Vanilla Extract
  • 1/4 cup Unsweetened Shredded Coconut
Directions:
  1. Preheat oven to 325 F degrees. Line a standard 12-cup muffin tray with paper liners.
  2. Submerge dried mango into a bowl of hot water. Let soak for 30 minutes. Remove and drain pieces, squeezing out as much water as possible. Chop the rehydrated mango into small chunks.
  3. In a mixing bowl, combine the flours, baking power, baking soda, xantham gum, salt and cinnamon.
  4. Add the oil, mango puree, agave nectar, non-dairy milk, vanilla extract into the dry ingredients and stir until the batter is smooth.
  5. Stir in the rehydrated mango and shredded coconut and ensure that they are well distributed in the batter.
  6. Scoop 1/3 cup batter into each prepared paper liner.
  7. Bake muffins on centre rack for 24 minutes. Rotate the tray 180 degrees after 15 minutes.
  8. Check for doneness by inserting a toothpick in the centre and it should come out clean.
  9. Let muffins stand in tin for 15 minutes before transferring them to a wire rack to cool completely.
  10. Store muffins in an airtight container at room temperature for up to 3 days.