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Healthy Gluten Free Mango Muffins | Can't Stay Out of the Kitchen | these amazing #mango #muffins use #glutenfree flour & coconut sugar. They're a fantastic alternative to regular muffins. Great for a #holiday #breakfast like #MothersDay or #FathersDay, too.

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.
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Prep Time 20 minutes
Cook Time 24 minutes
Total Time 44 minutes
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
  

  • 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
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