If you stumbled upon my Instagram story this weekend, you know I’m super excited to share this recipe with you today. Paleo, gluten-free, just all around healthy mango muffins that are perfect for summer! My weekend provided an abundance of fruit, so my daughter and I found ourselves in the kitchen working up a new paleo favorite.
Barbados is pretty infamous for its mangoes and coconuts. You can find mangoes in the grocery store almost year-round. And on any given day, while driving along the highway or busy roads, you’ll see locals with piles and piles of coconuts, ready to sell coconut milk to passing drivers. My next door neighbor has mango trees in her yard and was super nice to have brought several of the mangoes she picked over to me last weekend. I also had a few of the coconut guys stop by my place to cut down the coconuts from the palm trees in my yard. The trees are really high, so I’m grateful they’re always eager to help out. So now my kitchen was filled with mangoes and coconuts (although I gave most of the coconuts to the guys), and I had to find a way to use them before they all went bad – a vice with getting fresh fruit in the Caribbean. And voila, I found this amazing recipe from Adriana Harlan online.
I don’t bake often, but when I do I always double the recipe. Throw the rest in the fridge or freezer and I’m set for several weeks. And I’m happy to say that these muffins are perfect for that! An early morning tee time, dropping the kids to summer camp, or needing a quick snack before an office meeting, they are great for on-the-go. My favorite though is heating one just a bit in the microwave, filling my huge coffee cup, and sitting down in the morning to catch up on emails and the news.
My little helper hard at work;)
Filled with super ingredients like flaxseed, nuts, and coconut, they create this beautiful texture and are surprisingly filling!
- 2/3 cup unsweetened shredded coconut
- 6 tablespoons flaxseed meal
- 4 teaspoons raw honey
- 4 tablespoons coconut oil, melted
- 4 teaspoons lime zest, plus a little extra for garnish
- 2 cups fresh mango, peeled and chopped into cubes (about 5 mangoes)
- 6 eggs, room temperature
- 4 tablespoons coconut oil, melted
- 4 teaspoons lime juice
- 4 teaspoons vanilla extract
- 6 tablespoons raw honey
- 4 tablespoons flaxseed meal
- 2/3 cup coconut flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 2/3 cup pecans or walnuts, coarsely chopped (optional)
- Preheat oven to 350°F and line a standard muffin tin with 12 paper muffin cups. This will make two batches so set aside another 12 for later.
- In a bowl add all the ingredients, stir everything together to combine, and set aside.
- Puree the mangoes in a food processor or blender until creamy.
- Add the eggs, coconut oil, lime juice, vanilla extract, and honey to the processor and pulse to combine everything with the pureed mango.
- In a separate bowl, combine the dry ingredients (flaxseed, coconut flour, salt, and baking soda).
- Next, add the blended wet ingredients to the dry ingredients and mix thoroughly. I used a whisk, but a mixer would work well too. The batter will be thick (see picture above).
- Optional - fold the nuts into the batter with a spoon.
- Fill each muffin cup almost to the top with the batter. The muffins will rise as is, so you may need to smooth the top slightly for a more perfectly shaped muffin.
- Then sprinkle the set-aside crumble on top of each muffin.
- Place the left over batter and crumble in the fridge until this batch has cooked.
- Bake muffins uncovered for 10-15 minutes (depending on how crunchy you like your crumble), then place a piece of aluminum foil over the top of the pan and bake for an additional 15 minutes, or until a toothpick inserted into the center comes out clean.
- Set the pan on a wire rack to cool for a few minutes, then remove the muffins from the pan and let them cool for another 5 minutes on the rack.
- Place the other 12 muffin cups in the pan and repeat steps 6-10, excluding #8.
- Sprinkle the extra lime zest on the top of each muffin and serve or freeze.
- Paper, foil, parchment, or no muffin cups work well. With regular paper cups, you'll have a little muffin stick to the edges, but it's not too bad. Just wait until they are completely cooled before you dig in. If you don't use muffin cups, you'll want to lightly grease the pan or use a nonstick muffin pan.
- Have a little extra crumble leftover? Go ahead and place it in a separate muffin cup(s). It makes the best candy-like treat! But be careful, you'll need to remove them much sooner than the muffins (if you bake them together as I did), because they only need about 5 minutes to cook.
- To thaw, place the muffins in the fridge over night. You can warm them in the morning either in the oven on a low setting or in the microwave for about 30 seconds.
- If you freeze them, I suggest either not using a muffin cup or a foil muffin cup because the paper cups can get wet in the thawing process, making the muffins harder to remove.