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Coconut Mango Blueberry Muffins

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Mango + Blueberry + Coconut = I’m IN!!
This delicious powerhouse combo works beautifully in these muffins. What’s extra awesome, is that they are minimal ingredient and made simply with all, easy-to-find, whole food ingredients. My son’s first reaction should have been one of those funny-crazy kid youtube videos, because he was so excited about how good they were, that he had us all busting a gut in the kitchen over it. I haven’t met a kid yet who wasn’t pretty stoked on mangoes and blueberries, so these ones should be an easy sell 

If you feel like going the extra mile with this recipe, make your own almond flour by simply grinding up your favourite almonds in a dry food processor until a fine meal is formed.

Nutritional Tip: Store your almonds (and all nuts & flours) in your fridge, they will last longer and stay fresh. Once a nut gets too old, the oils start to turn. These rancid oils are at the root of many health struggles, including inflammation, cancer, atherosclerosis, Alzheimer’s, and many other damaging health conditions. Take good care of your nuts, my friends 

Print

Coconut Mango Blueberry Muffins

Yield: 12

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Ingredients

  • 1 1/4 cups almond meal

  • 1/4 cup coconut flour

  • 1/2 tsp baking soda

  • 1/2 tsp baking powder

  • 1/2 tsp good quality salt

  • 2 eggs

  • 1/3 cup maple syrup

  • 1/4 cup coconut oil, melted

  • 2 tsp vanilla

  • 1/4 cup fresh lemon juice (1-2 lemons)

  • 2 Tbsp lemon zest (2 lemons)

  • 2 Tbsp chia seeds

  • 1/2 cup shredded, unsweetened coconut

  • 1/2 cup blueberries, fresh or frozen

  • 1/2 cup fresh mango, diced small

Instructions

  1. Preheat oven to 350F.

  2. In a large bowl, whisk together almond meal, coconut flour, baking soda, and salt. Set aside.

  3. In a medium bowl, whisk together egg, maple syrup, coconut oil, vanilla, lemon juice and zest. Stir in chia seeds and allow to set a few minutes.

  4. Pour wet ingredients into your large bowl with the flour mixture and stir until just combined (do not over-mix). Fold in shredded coconut and fruit.

  5. Distribute evenly among your lined muffin pan. Bake 25 minutes or until slightly browned and an inserted toothpick comes out clean. Cool for at least 30 minutes before serving (they will need time to set and will otherwise be crumbly). Enjoy!