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Mango Pineapple Muffins

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Mango Pineapple Muffins

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All the cravings of something sweet without the guilt! These Mango Pineapple Muffins are perfect for satisfying those sweet cravings we have every now and then.

Mangoes and pineapples are nutrient rich fruits that also have a natural sweetness to them, making them the perfect dessert alternative for those on a diet. Packed with essential nutrients, vitamins and minerals these tropical fruits help keep your skin, hair and overall health in check.

Ingredients:

200 grams almond flour

50 grams oat flour

2tsp cinnamon powder

1/2 tsp freshly grated nutmeg

1/2 tsp baking powder

1/2 tsp baking soda

1/4tsp Himalayan pink salt or fine grain seal salt

30 grams coconut sugar

Juice and zest of 1 lemon

3 organic eggs

3 organic mangoes, preferably Alphonso (pureed)

60 ml organic extra virgin coconut oil

1/4 pineapple, diced

Instructions:

Preheat the oven to 170 degrees.

Lightly grease the muffin tin with coconut oil, preferably silicon moulds as they do not require greasing.

Marinate the pineapple in lemon juice, cinnamon, nutmeg and lemon zest. Set aside.

In a medium bowl, combine the almond flour, oat flour, baking power, baking soda and salt.

In a large bowl, whisk together the eggs and sugar for 5 minutes.

Add the coconut oil and whisk for another 1 to 2 minutes.

Fold in the flour mixture to large bowl, being careful not to over-mix.

Add the pureed mango, whisking slowly.

Add the pineapple marinate to the bowl, saving a few pieces to add as toppings.

Spoon the batter into the prepared muffin tin, filling each well three quarters full.

Add pineapple chunks on top.

Bake for 20 to 25 minutes. A toothpick inserted into the centre of the muffin should come out clean.

Cool the muffins in the mould for 10 to 15 minutes before removing them.






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