Monday, November 10, 2014

Grain-Free Mango & Lime Muffins

The things we do for our kids. I'm currently doing a nutritional reboot, which means no "paleo" baked goodies for me. My eleven-year old daughter, however, is developing a budding love for baking.

She literally begged to help create a treat together, and I couldn't resist. So we came up with these and I didn't even lick the batter. I honestly had no idea if I had sweetened them enough or how they'd turn out, leaving it all to my mini chef's perspective.

The other curve ball? She requested something with her two favorite fruit flavors: mango and something citrus. I used frozen defrosted mango chunks here, but obviously fresh would be delicious as well.

To make things pretty I did whir up a little stevia in my Nutribullet to create "powdered sugar," mixing it with a little lime zest. These would be perfectly delicious without the topping, however.

They baked up perfectly and both of my kids gave them double thumbs up. I can't wait to try them myself! In the meantime I hope you enjoy this treat my tween helped concoct.

Grain-Free Mango & Lime Muffins

1 cup chopped mango
juice of 1/2 lime
3 eggs
1 tsp. vanilla extract
1/4 cup melted coconut oil
1/3 cup palm sugar
1 cup almond flour
2 tsp. baking powder

Preheat oven to 350.

Combine mango, lime juice, eggs, vanilla and coconut oil in a high-speed blender or food processor.

Depending on the capacity of your appliance, you can add in the sugar, flour and baking powder and process again until smooth. If that doesn't work, pour the liquid ingredients into a large bowl and stir in the remaining dry ingredients.

Pour batter 3/4 full into greased or lined muffin cups. Bake for 20 minutes or until a toothpick inserted into the center comes out clean.

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