Mango is a sweet and tangy fruit that we love to eat on it’s own, in baked goodies and sweet-savory sauces. This tender, moist muffin I came up with is decadent, satisfying and fueled with high-energy ingredients. I finally got my hands on a jumbo five pound bag of blanched almond flour, a gluten free ingredient I learned about from my friend Elana of Elana’s Pantry. She said it was great, her readers agree and it was time for me to try it too.
With my lower carb lifestyle and the constant need for energy sustainable foods, almond flour is a great choice. It is a protein and healthy fat power house. As much as I like a handful of almonds as a snack I would much rather have a muffin. All the benefits of the almonds are in the flour. They are simply ground up.
The tagline over at Elana’s blog says “Healthy Gluten Free Recipes.” Without a doubt her recipes are healthy, but also jam packed with delicious flavors. She combines whole foods with great attention to detail, also with amazing simplicity. She stays true the integrity of each and every ingredient. Her recipes are easy to follow and you don’t need a gazillion hard to find foods.
Elana and I met briefly last year in Boulder at the Food and Light Photography workshop. We were both very focused on learning new photography skills so did not get to talk much. Lately we have been chatting a lot. We could go on for hours talking about food, life, kids, business, everything. She has a wealth of knowledge about gluten free and the Paleo Diet, two things I want to learn more about.
Elana has written two cookbooks The Gluten Free Almond Flour Cookbook was her first. The new one is Gluten Free Cupcakes 50 Irresisitible Recipes. Both books are awesome. The cupcake book uses both almond flour and coconut flour. She keeps the ingredient lists short, healthy and simple. Whether or not you are gluten free these recipes can convince you how delicious a GF lifestyle can be. Elana and I share similar philosophies on sweets. No deprivation, whole foods, low carb and everything in moderation is the key to happiness & great fitness too.
Some of the muffins in this book are more indulgent then others, but there is a recipe to suit any occasion, whim or wish. There is no refined sugar and there are some vegan options. Elana has created “special occasion cupcakes” and what she calls “savory cupcakes” aka “muffins.” A neat thing is that she includes a sweetness rating for each recipe. This muffins I came up with would probably fit into her lightly sweetened category. They are not too sweet, but perfect with a glass of milk or a steamy latte.
- 1/2 cup (113 grams) very ripe Mango + 1/4 cup diced Mango for topping
- 1 cup (118 grams) blanched Almond Flour
- 1/4 cup (37 grams) Coconut Flour
- 1 teaspoon Baking Soda
- 1/4 teaspoon ground Ginger
- 1/4 teaspoon fine Sea Salt
- 2 large Eggs
- 1/2 cup (110 grams) unsweetened light Coconut Milk
- 3 droppers full English Toffee Stevia Drops or Vanilla Drops, adjust sweetness to taste
- 4 ounces (111 grams) light Whipped Cream Cheese
- Stevia, Honey, Maple Syrup to taste
- Preheat the oven to 350 degrees F with the rack in the middle. Line 9 muffin cups with paper liners. Purée 1/2 cup mango with one tablespoon water in a blender or food processor. In a medium bowl combine both flours, baking soda, ginger and salt. In another medium bowl whisk eggs, stir in coconut milk, stevia and mango purée. Combine dry in ingredients with the wet ingredients in one bowl. Mix together well. Taste batter and adjust sweetness if needed. Evenly distribute batter into muffin cups. Top each muffin with some diced mango. Bake for about 20-25 minutes, until a toothpick comes out virtually crumb free.
- Make a quick cream cheese frosting by combining your favorite natural sweetener with light whipped cream cheese. Pipe on or spread with a knife before serving.
- Ever notice how tricky it can be to cut a mango? My friend the Cookin' Canuck has a great tutorial to make this task simple.
- These muffins have a soft bread pudding like interior. They are wonderful heated up with some cream cheese, almond butter or peanut butter.
This giveaway is now closed. Thanks for your entires. Congrats to Liz from Liz Ashlee.
I am proud to offer a copy of this book to one friend of MarlaMeridith.com. All you need to do to enter is leave one comment or more on this post. To start tell me what is your favorite cupcake? For additional entries you can follow me on Twitter, Facebook, StumbleUpon and/or sign up for my email updates or RSS feed. Easy peasy. Just leave a separate comment per entry please. This giveaway is open to USA readers and will close on Friday, May 27th at midnight PST. Winner will be chosen at Random.org.
Gluten Free Muffin Recipe Links
- Blueberry Muffins Elana’s Pantry
- Healthy Pear Muffins Simply Gluten Free
- Matcha Green Tea Pistachio Muffins MarlaMeridith.com
- Peter Rabbit Carrot Muffin/Cupcakes MarlaMeridith.com
- Pineapple Coconut Muffins Gluten Free Goddess