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 :)

Course Snack

Cuisine American

Keyword coconut, healthy muffins, mango, tropical

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings muffins

Calories 154kcal

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