Go Back
Email Link
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
Tropical Mango-Coconut Quinoa Muffins
Studded with fresh mangos and flaked coconut, these muffins are a welcome escape to the tropics. I've loaded them with quinoa too - using toasted quinoa flour and quinoa flakes to truly turn them into quinoa muffins :)
Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
mins
Course:
Snack
Cuisine:
American
Keyword:
coconut, healthy muffins, mango, tropical
Servings:
12
muffins
Calories:
154
kcal
Author:
Alyssa
Ingredients
1/3
cup
sorghum flour
1/3
cup
toasted quinoa flour
see notes on why and how to toast quinoa flour
1/3
cup
tapioca flour
2/3
cup
quinoa flakes
1/3
shredded coconut
1/2
cup
coconut sugar
or other granulated sugar
1
teaspoon
baking powder
1/2
teaspoon
baking soda
1/4
teaspoon
salt
1/8
teaspoon
xanthan/guar gum
1
cup
banana
mashed (about 2 medium bananas)
2/3
cup
coconut milk
1
egg
2
tablespoons
light flavored oil
1
mango
diced
Instructions
Preheat oven to 375 degrees F. Line a 12-cup muffin tin with paper liners or spray with cooking spray.
Whisk together dry ingredients in large mixing bowl. Set aside.
In a small mixing bowl, beat together banana, milk, egg and oil. Add to dry and mix until smooth. Fold in diced mangos.
Spoon batter into muffin tins, filling ¾ full. Bake on center rack for 25 - 30 minutes, until a toothpick inserted into the center comes out clean.
Remove from oven, let cool for 3 - 5 minutes in the pan. Transfer to a wire rack and let cool completely.
Enjoy!
Nutrition
Calories:
154
kcal
|
Carbohydrates:
24
g
|
Protein:
2
g
|
Fat:
6
g
|
Saturated Fat:
2
g
|
Cholesterol:
13
mg
|
Sodium:
116
mg
|
Potassium:
166
mg
|
Fiber:
1
g
|
Sugar:
8
g
|
Vitamin A:
180
IU
|
Vitamin C:
6.8
mg
|
Calcium:
22
mg
|
Iron:
1.1
mg