MANGO MUFFINS WITH COCONUT LIME STREUSAL - GLUTEN FREE

MANGO MUFFINS WITH COCONUT LIME STREUSAL - GLUTEN FREE

By livinghealthywithchocolate.com

Makes 8 muffins

Coconut-Lime Streusel:

30g/⅓ cup unsweetened shredded coconut

3 tablespoons flaxseed meal

2 teaspoons raw honey or maple syrup

2 tablespoons coconut oil, melted

2 teaspoons lime zest

Mango Muffin:

200g/1 cup fresh mango, peeled and chopped into cubes

3 eggs, room temperature

2 tablespoons coconut oil, melted

2 teaspoons lime juice

2 teaspoons vanilla extract

3 tablespoons raw honey or maple syrup

2 tablespoons flaxseed meal

⅓ cup (48 grams) coconut flour

¼ teaspoon salt

¼ teaspoon baking soda

⅓ cup macadamia nuts, coarsely chopped (optional)

Coconut-Lime Streusel:

Preheat oven to 350°F/175C and line a standard muffin tin with 8 paper muffin cups.  Begin by making the Coconut-Lime Streusel. In a bowl, add all the ingredients listed except for the lime zest. Mix with a spoon or your hands to combine everything together. Set aside.  

Mango Muffins:

Puree the mangoes in a food processor or blender until creamy.  Add the eggs, coconut oil, lime juice, vanilla extract, and honey to the processor and pulse to combine everything with the pureed mango.  Add the dry ingredients (flaxseed meal, coconut flour, salt, and baking soda) to the processor and process until the batter is formed.  Optional - mix the macadamia nuts into the batter with a spoon.  Fill each muffin cup almost to the top with the batter. Then using your hands, sprinkle the Coconut-Lime Streusel on top of each muffin.  Bake muffins uncovered for 10 minutes, then place a piece of aluminum foil over the top of the pan and bake for an additional 15 minutes, or until a toothpick inserted into the center comes out clean.  Set the pan on a wire rack to cool, then remove muffins from the pan and let them cool for another 5 minutes on the rack before serving.  Sprinkle lime zest on top of each muffin and serve.