I recently fell in looooove with dried mango; it’s my new favorite snack. It’s sweet and flavorful, and I can’t get enough. When I saw this recipe calling for the magic ingredient, I knew I had to try it. The mango pieces actually get really moist when you bake the muffins, so it’s like you get real pieces of mango throughout. The muffins are great for a quick snack or breakfast, especially when you bake a batch to freeze so you can pop one in the microwave at any time.
1 ripe banana
1 1/2 c almond milk
1/2 c melted coconut oil
2 tbsp flax seeds
1 c flour
3 tsp baking powder
1 c almond flour
1/2 c coconut sugar (can sub regular sugar)
pinch of salt
1/2 chopped dried mango
Preheat oven to 350 and line a muffin pan. Mash banana and mix with almond milk. Add flax seeds and coconut milk. Add dry ingredients and mix. Fill each tin (they don’t rise too much, so just evenly distributed into 12 holes). Remove muffins from pan and cool.
Tips/Things I Would Change:
- I would chop my mangos pretty coarsely because i like getting big globs throughout (maybe increase the amount too)
- I actually don’t think you need to line the pan, because the muffins popped clean out of the linings
- You can use frozen bananas in a pinch, just microwave them and drain the excess liquid
*I adapted this recipe from Gaz Oakley’s Plants Only Kitchen- Go check it out!!