Oh my goodness, if you’re as obsessed with tropical flavors as I am, you’re going to absolutely love these tropical mango coconut muffins! They’re light, fluffy, and bursting with the sweet essence of fresh mango and the creamy goodness of coconut. Trust me, the moment you take a bite, it feels like you’re on a sun-kissed beach, even if you’re just at home. Plus, these muffins are gluten-free and dairy-free, making them a perfect guilt-free indulgence for breakfast or a snack. I love how easy they are to whip up, and they fit beautifully into a healthy lifestyle without sacrificing flavor. Get ready to bring a little sunshine into your kitchen with this delightful recipe!
Ingredients List
- 1 cup gluten free flour
- 1/2 cup coconut flour
- 1/2 cup sugar
- 1/4 cup coconut oil, melted
- 1 cup mango, diced
- 1/2 cup coconut milk
- 2 eggs
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup shredded coconut
How to Prepare Tropical Mango Coconut Muffins Gluten Free Dairy Free
Preheat the Oven
First things first, let’s get that oven preheating to 350°F (175°C)! Preheating is super important because it ensures that your muffins will rise perfectly and bake evenly. You don’t want to rush this step; trust me, those golden muffins deserve it! While the oven warms up, you can gather all your ingredients and get ready to mix.
Mix the Dry Ingredients
In a large mixing bowl, combine the gluten free flour, coconut flour, sugar, baking powder, and salt. I love to whisk these together until everything’s blended nicely. This step is crucial because it ensures that the baking powder is evenly distributed, helping your muffins rise beautifully. Just a minute of whisking will do the trick!
Prepare the Wet Ingredients
In another bowl, crack those eggs and whisk them until they’re nice and frothy. Then, add in the melted coconut oil and creamy coconut milk. I’m telling you, the aroma of coconut at this stage is heavenly! Mix everything together until it’s smooth and well combined. You’ll want those wet ingredients to be perfectly blended before adding them to the dry mix.
Combine Wet and Dry Ingredients
Now, gently pour the wet mixture into the bowl with your dry ingredients. Here’s where the magic happens! Use a spatula to fold the two together—don’t overmix! You want everything just combined, so those muffins stay light and fluffy. It’s okay if there are a few small lumps; they’ll bake out beautifully!
Add Mango and Coconut
Next up, it’s time to fold in that delicious diced mango and shredded coconut. Be gentle while folding; you want to evenly distribute the fruit and coconut without crushing them. This is what brings that tropical vibe to your muffins! Just a few folds should do the trick, and then you’re ready to get baking.
Bake the Muffins
Pour the batter into a greased muffin tin, filling each cup about 3/4 full. Pop them in the oven and let them bake for 20-25 minutes, or until they’re golden brown on top. You’ll know they’re done when you can insert a toothpick and it comes out clean. Oh, the smell wafting through your kitchen will be irresistible—enjoy the anticipation!
Why You’ll Love This Recipe
- Quick to prepare—whip them up in just 15 minutes!
- Completely gluten-free and dairy-free, perfect for those with dietary restrictions.
- The tropical flavor of mango and coconut will transport you to a sunny paradise with every bite.
- Ideal for breakfast, snacks, or even a sweet treat any time of day.
- Light and fluffy texture that satisfies without weighing you down.
Tips for Success
To make these tropical mango coconut muffins truly shine, always use fresh, ripe mango for the best flavor and sweetness. If you can, let the diced mango sit with a sprinkle of sugar for a few minutes before adding it to the batter; it really enhances the sweetness! Keep an eye on your muffins towards the end of the baking time—ovens can vary, and you want them golden brown, not overdone. If you prefer a sweeter muffin, don’t hesitate to adjust the sugar to your taste. Trust me, these little tweaks make all the difference!
Nutritional Information
Each tropical mango coconut muffin is a delightful treat with approximately 180 calories. They contain about 10g of fat, including 8g of saturated fat, and provide 3g of protein. You’ll also find around 20g of carbohydrates and 2g of fiber in each muffin. Keep in mind, these values are estimates and can vary based on specific ingredients used. But hey, they’re delicious and guilt-free, so enjoy every bite!
FAQ Section
Can I substitute the gluten-free flour? Absolutely! You can use a 1:1 gluten-free baking blend, but make sure it contains xanthan gum for that perfect texture.
What if I don’t have coconut milk? No worries! Almond milk or any other dairy-free milk will work just fine, though it might slightly alter the flavor.
How do I store these muffins? Store your muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, pop them in the freezer—just thaw them overnight before enjoying!
Can I add other fruits? Definitely! Feel free to swap in pineapple, banana, or even blueberries for a fun twist. Just keep the ratios similar to the mango for best results.
Can I make these muffins vegan? Yes! You can replace the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water equals one egg) for a vegan-friendly option.
Storage & Reheating Instructions
To keep your tropical mango coconut muffins fresh, store them in an airtight container at room temperature for up to 3 days. If you have any leftovers (which is rare because they’re so delicious!), you can freeze them for longer storage. Just wrap each muffin tightly in plastic wrap or place them in a freezer bag, and they’ll stay good for about 2 months. When you’re ready to enjoy, simply thaw them overnight in the fridge. You can pop them in the microwave for a few seconds to warm them up, bringing back that fresh-baked goodness!
Tropical Mango Coconut Muffins Gluten Free Dairy Free Bliss
- Całkowity Czas: 40 minutes
- Ustępować: 12 muffins 1x
- Dieta: Bez Glutenu
Opis
Tropical mango coconut muffins that are gluten free and dairy free.
Składniki
- 1 cup gluten free flour
- 1/2 cup coconut flour
- 1/2 cup sugar
- 1/4 cup coconut oil, melted
- 1 cup mango, diced
- 1/2 cup coconut milk
- 2 eggs
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup shredded coconut
Instrukcje
- Preheat your oven to 350°F (175°C).
- In a bowl, mix gluten free flour, coconut flour, sugar, baking powder, and salt.
- In another bowl, whisk eggs, then add coconut oil and coconut milk.
- Combine wet and dry ingredients.
- Fold in diced mango and shredded coconut.
- Pour the batter into a greased muffin tin.
- Bake for 20-25 minutes or until golden.
- Let cool before serving.
Uwagi
- Store muffins in an airtight container.
- These muffins freeze well.
- Adjust sweetness to taste.
- Czas Przygotowania: 15 minutes
- Czas gotowania: 25 minutes
- Kategoria: Baking
- Sposób: Baking
- Kuchnia: Tropical
Zasilanie
- Wielkość porcji: 1 muffin
- Kalorie: 180
- Cukier: 8g
- Sód: 150mg
- Kwasy: 10g
- Nasycony tłuszcz: 8g
- Tłuszcze Nienasycone: 2g
- Tłuszcze trans: 0g
- Węglowodany: 20g
- Włókno: 2g
- Białko: 3g
- Cholesterol: 30mg
Słowa kluczowe: tropical mango coconut muffins gluten free dairy free
