Gluten Free Living – 2016

Healthy Gluten Free Mango Muffins are divine! They combine the best of healthy with the best of flavor and texture! They’re filled with a ton of ataulfo mangos, bananas, coconut and pecans. Every bite is so mouthwatering you will be drooling over every bite.

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I have made these muffins many, many times trying to get the correct texture, allowing for the muffins to raise enough and yet not be tough. Working with gluten free flour is a real adventure. Certainly all gluten free flours are NOT equal! Cup4Cup is probably one of the better gluten free flours on the market these days. The flavor is good and you don’t have to add extra flour to make up for the deficiency in texture versus wheat flour.

I originally tried to make these muffins with honey. However, that makes the muffins too heavy so they sink too much in the middle. This time I used a coconut sugar which worked perfectly. So as a result of reducing the flour back to the original amount (1 1/2 cups) and substituting coconut sugar for the honey, the muffins turned out wonderfully. They were lighter and fluffier instead of heavy and tough – which is what you really want in a homemade muffin

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 coconut sugar instead of regular sugar, and gluten free flour. Overripe bananas are the best for this recipe, and along with mangos and coconut, they sweeten the muffins (along with the coconut sugar). 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.

When I initially published this recipe in May 2016, the muffins were okay but a little heavier than I would have liked. I remade this recipe (March 2018) and the recipe turned out light, fluffy and so incredibly delicious. The muffins turned out so much better than I snapped a few pictures of them. These muffins freeze really well so you can pull one out and snap it in the microwave for breakfast or a snack. Yum.

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. I used Cup4Cup GF flour and coconut sugar to replace regular flour and sugar.

Melt butter. Add to a mixing bowl with mashed bananas, egg, coconut sugar, baking soda, salt and vanilla.

Add milk.

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 and everyone will swoon!

Here’s the recipe.

HEALTHY GLUTEN FREE MANGO MUFFINS

(My own concoction)

Healthy Gluten Free Mango Muffins

Teresa Ambra

These lovely muffins have a tropical flavor featuring mangos and coconut. Gluten free flour and coconut sugar make them a healthier choice than most muffins. They're perfect for company or holiday breakfasts.

No ratings yet

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 24 minutes mins

Total Time 44 minutes mins

Course Breads, Rolls and Muffins, Breakfast

Cuisine American

Servings 12

Calories 314 kcal

Equipment

• 1 12-tin regular muffin pan
• 1 large mixing bowl
• 1 whisk
• 1 wooden spoon
• 1 sharp knife to cut and pare mangos
• measuring cups
• measuring spoons
• 1 nut chopper if nuts are not previously chopped

Ingredients

  

1x2x3x

• 1 1/2 cups Cup4Cup Gluten free flour (or use 1 1/2 cups regular flour)
• 1/2 cup coconut sugar or use regular sugar
• 2 tsp. aluminum free baking powder
• 1/2 tsp. pink Himalayan sea salt
• 3 large over-ripe bananas mashed
• 1 large egg
• 1/2 cup unsalted butter melted, (1 stick)
• 1 tsp. vanilla extract
• 1/4 cup 2% milk cream or half-and-half
• 2 cups mangos peeled and diced
• 1 cup coconut
• 1 1/2 cups pecans chopped, (measure after chopping) divided use
• 1 cup mango diced, for topping, if desired

Instructions

 

• Grease 12 extra large muffin tins with coconut oil.
• Preheat oven to 425°.
• Melt butter.
• Add coconut sugar, baking powder, salt, bananas, egg, vanilla and milk in a large mixing bowl and mix with a whisk.
• It’s okay to leave some of the lumps from the bananas.
• Add GF 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.
• Cool.
• Yield: 12 extra large muffins or about 14-16 regular sized muffins.

Notes

NOTE: The secret to having muffins that raise perfectly every time is to start the baking at a high temperature (425°), and then lower the temperature to 350° after 5 minutes. This allows the muffins to raise properly. If you bake muffins at a steady 350° for the whole length of baking time, they will usually be flat on top.

 

NOTE: My personal preference is to use a gluten free flour that is not Pamela's Baking Mix. I used Cup4Cup which provided great texture so the muffins turned out light and fluffy,

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 314kcalCarbohydrates: 34gProtein: 4gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 36mgSodium: 169mgPotassium: 281mgFiber: 5gSugar: 16gVitamin A: 739IUVitamin C: 18mgCalcium: 97mgIron: 1mg

Keyword breakfast, brunch, gluten free, mangos, muffins

Tried this recipe?Let us know how it was!

Healthy Gluten Free Mango Muffins make great afternoon snacks for the kids!

If you enjoy mangos and coconut, you’ll love these muffins.

Every bite of these Healthy Gluten Free Mango Muffins is mouthwatering.

You may also enjoy these delicious recipes!

Healthy Gluten Free Banana Blueberry Muffins

Healthy Gluten Free Strawberry Banana Muffins

Gluten Free Banana Chocolate Chip Muffins

Healthy Gluten Free Mango Muffins

Teresa Ambra

These lovely muffins have a tropical flavor featuring mangos and coconut. Gluten free flour and coconut sugar make them a healthier choice than most muffins. They’re perfect for company or holiday breakfasts.

No ratings yet

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 24 minutes mins

Total Time 44 minutes mins

Course Breads, Rolls and Muffins, Breakfast

Cuisine American

Servings 12

Calories 314 kcal

Equipment

• 1 12-tin regular muffin pan
• 1 large mixing bowl
• 1 whisk
• 1 wooden spoon
• 1 sharp knife to cut and pare mangos
• measuring cups
• measuring spoons
• 1 nut chopper if nuts are not previously chopped

Ingredients

  

1x2x3x

• 1 1/2 cups Cup4Cup Gluten free flour (or use 1 1/2 cups regular flour)
• 1/2 cup coconut sugar or use regular sugar
• 2 tsp. aluminum free baking powder
• 1/2 tsp. pink Himalayan sea salt
• 3 large over-ripe bananas mashed
• 1 large egg
• 1/2 cup unsalted butter melted, (1 stick)
• 1 tsp. vanilla extract
• 1/4 cup 2% milk cream or half-and-half
• 2 cups mangos peeled and diced
• 1 cup coconut
• 1 1/2 cups pecans chopped, (measure after chopping) divided use
• 1 cup mango diced, for topping, if desired

Instructions

 

• Grease 12 extra large muffin tins with coconut oil.
• Preheat oven to 425°.
• Melt butter.
• Add coconut sugar, baking powder, salt, bananas, egg, vanilla and milk in a large mixing bowl and mix with a whisk.
• It’s okay to leave some of the lumps from the bananas.
• Add GF 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.
• Cool.
• Yield: 12 extra large muffins or about 14-16 regular sized muffins.

Notes

NOTE: The secret to having muffins that raise perfectly every time is to start the baking at a high temperature (425°), and then lower the temperature to 350° after 5 minutes. This allows the muffins to raise properly. If you bake muffins at a steady 350° for the whole length of baking time, they will usually be flat on top.

 

NOTE: My personal preference is to use a gluten free flour that is not Pamela’s Baking Mix. I used Cup4Cup which provided great texture so the muffins turned out light and fluffy,

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 314kcalCarbohydrates: 34gProtein: 4gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 36mgSodium: 169mgPotassium: 281mgFiber: 5gSugar: 16gVitamin A: 739IUVitamin C: 18mgCalcium: 97mgIron: 1mg

Keyword breakfast, brunch, gluten free, mangos, muffins

Tried this recipe?Let us know how it was!