Gluten-Free Coconut Mango Muffins
These Gluten-Free Coconut Mango Muffins were the result of a good friend bringing me fresh mangos. There’s nothing like a juicy mango in the middle of summer. When you have too many to eat before they go bad, these muffins are a sure way to make use of them. Accompanied by coconut, they’re the perfect tropical treat!
Coconut is in these muffins in 3 ways – coconut milk, coconut flakes, and coconut palm sugar. If you haven’t tried coconut palm sugar, you should! It doesn’t have a strong coconut flavor and is considered better for you than traditional white sugar. I use organic coconut palm sugar from Wholesome. I do sprinkle these with cane sugar at the end, but it’s raw, which helps give it a nice texture.
If you’re in the mood for baking but still want something summery, these are what you’re looking for!
- ¾ cup full-fat canned coconut milk (shake the can, then measure)
- 2 teaspoons fresh lime juice
- 2 cup gluten free all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher or fine sea salt
- ¾ cup Wholesome Organic Coconut Palm Sugar
- 1 large egg , lightly beaten
- ¼ cup grapeseed , coconut, or vegetable oil
- 1 teaspoon pure vanilla extract
- 2 fresh mangos , peeled, pitted, and diced
- ½ cup toasted coconut flakes
- 2 tablespoons Wholesome Raw Cane Turbinado Sugar
Preheat the oven to 350 degrees. Line a standard 12 cup muffin pan with cupcake liners.
Combine the coconut milk and lime juice and let sit for 5 minutes.
In a mixing bowl, whisk together the flour, baking powder, and salt. In another mixing bowl, combine the coconut milk mixture, coconut sugar, egg, oil, and vanilla and mix well. Add the wet ingredients to the dry and mix well. Fold in the diced mangos.
Divide the mixture evenly among the prepared muffin tins. Top with the toasted coconut and raw sugar. Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes then transfer to a wire rack to finish cooling.
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