Gluten Free Living – 2016
Okay, I know you’re used to hyperbole, but Healthy Gluten Free Mango Muffins were my favorite out of a group of four different types of muffins I made back in early March. Probably because I loaded these down with coconut, it made them even richer than all the others. Granted the Gluten Free Chocolate Chip Banana Muffins were a fan favorite at a local coffee shop in the town next to ours, and my Healthy Gluten Free Banana Blueberry Muffins are terrific in their own right.
Even my Healthy Gluten Free Strawberry Banana Muffins were a huge success. I also enjoyed the ones I made with blackberries. But this batch had to have been my favorite of all. I know it’s because of the coconut, but quite frankly, I don’t make a lot of stuff with mangos and I really enjoyed them in muffin form.
I was shopping at Kroger around the first of March and I found several tubs of pre-cut mangos for sale. Yes! I’m not big on cutting mangos, although I know they make a mango peeler that’s supposed to be pretty cool. I actually have to be careful not to eat too many fresh mangos at a time or I can have an allergic reaction and start swelling.
I love mangos, especially the smaller champagne or ataulfo mangos. I can sit and eat three or four of them at once! So when I saw pre-cut mangos on sale, I knew I had to snatch them up right away and figure out some way to use them. Muffins seemed to be the perfect fit.
Particularly ones that are healthy, made with clean-eating ingredients, and gluten free. I used honey instead of sugar, and gluten free baking and pancake mix instead of flour. Overripe bananas are the best for this recipe, and along with mangos and coconut, they sweeten the muffins (along with the honey). Additionally, I added chopped pecans to provide a little crunch. They were extraordinarily good.
Give Healthy Gluten Free Mango Muffins a go the next time you want a delicious muffin for breakfast, but prefer a clean-eating, healthier option instead of one filled with syrups and sugar. You’ll be glad you did.
Healthy Gluten Free Mango Muffins have a tropical flair with bananas, mangos and coconut!
I packed these tasty muffins with a lot of mangos.
This healthy, clean-eating recipe will have you going back for more!
Here’s what I did.
I used these ingredients.
Melt butter. Add to a mixing bowl with mashed bananas, egg, honey, baking soda, salt, vanilla and half-and-half.
Whisk ingredients until combined. It’s okay to leave clumps from the bananas.
Add gluten free flour, diced mangos, coconut and diced pecans.
Stir ingredients with a wooden spoon to combine.
Spoon batter into greased muffin tins almost to the top. Press additional diced pecans into the top, and if desired, add a few pieces of diced mango on each muffin as well.
Bake at 425 for 5 minutes. Reduce heat to 350 and continue baking an additional 15-19 minutes, or until a toothpick inserted in center comes out clean.
Allow to sit in muffin tins 5-10 minutes. Remove to wire racks to cool.
Healthy Gluten Free Mango Muffins have great texture and taste.
Serve these for your next holiday breakfast!
Here’s the recipe.
HEALTHY GLUTEN FREE MANGO MUFFINS
(My own concoction)
- 2 1/2 cups [url href=”http://www.pamelasproducts.com/products/baking-mixes/pamelas-baking-pancake-mix/” target=”_blank”]Pamela’s gluten free baking and pancake mix[/url]
- 2/3 cup raw honey
- 2 tsp. aluminum free baking powder
- ½ tsp. pink Himalayan sea salt
- 3 large over-ripe bananas, mashed
- 1 large egg
- ½ cup (1 stick) Land O’ Lakes unsalted butter, melted
- 1 tsp. vanilla
- ¼ cup half-and-half, cream or milk
- 2 cups mangos, diced
- 1 cup coconut
- 1 ½ cups chopped pecans, divided use
- up to 1 cup additional diced mango for topping, if desired
- Grease 12 extra large muffin tins with coconut oil.
- Preheat oven to 425°.
- Melt butter.
- Add honey, baking powder, salt, bananas, egg, vanilla and half-and-half in a large mixing bowl and mix with a whisk.
- It’s okay to leave some of the lumps from the bananas.
- Add flour, 2 cups mangos, coconut and 1 cup pecans.
- Stir gently with a wooden spoon just until combined.
- Don’t overmix the batter.
- Spoon batter evenly into each greased muffin tin.
- Sprinkle additional diced mangos and remaining pecans over top of muffins.
- Bake at 425° for 5 minutes.
- Adjust temperature to 350°.
- Continue baking an additional 15-19 minutes or until a toothpick inserted in center comes out clean.
- Yield: 12 extra large muffins or about 14-16 regular sized muffins.
Healthy Gluten Free Mango Muffins make great afternoon snacks for the kids!
If you enjoy mangos and coconut, you’ll love these muffins.
You may also enjoy these delicious recipes!
You may find these items helpful for making this recipe.
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