Mangos are the most widely eaten fruit in the world, and they taste delicious in these muffins—but they need to be sufficiently ripe. The easiest way to tell if it’s ready is to smell the stem end. If it smells sweet and fruity, it is ready to be peeled and pitted. If it has no aroma, it needs another day or two to ripen up.
• 2 cups blanched almond flour
• 2 teaspoons baking soda
• 1/2 teaspoon sea salt
• 2 large eggs
• 1/2 cup coconut oil, melted
• 1/4 cup pure honey
• 1/2 cup unsweetened almond milk
• 1 ripe mango, pitted, peeled, and finely chopped
• 1/4 cup unsweetened coconut, shredded
1. Preheat oven to 350 degrees F.
2. In a large bowl, combine the almond flour, baking soda, and salt. Set aside.
3. In a mixing bowl, beat the eggs with the coconut oil, honey, and almond milk until light and smooth. Pour into the flour mixture, and stir until well combined. Fold in the finely chopped mango.
4. Line a muffin tin with liners, and fill each cup 2/3 full of batter. Sprinkle the coconut on top of the muffins.
5. Bake for 12–14 minutes, until tops are golden brown and coconut is lightly toasted. Once cooled, loosen the muffins with a knife and serve.
6. Store any leftovers in an airtight container for up to 3 days. You can freeze these for weeks in a freezer bag for serving anytime.
7. Makes 1 dozen muffins.
