Mango-Ginger Muffins

The idea of a mango flavored muffin might sound a bit exotic to some people but they really aren't. Mangoes are readily available, inexpensive and reaching their peak in sweetness from now through next month. These little gems are simple to prepare, have a slightly dense but tender texture and a rich mango flavor that is enhanced by ginger and orange. The beautiful pale golden-orange color will delight your eyes before these wonderful morsels reach your mouth. I hope you enjoy.

Mango-Ginger Muffins

Ingredients:

Dry:

1 cup almond flour

2/3 cup coconut flour

2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

Wet:

1 cup sliced mango
2 tsp. fresh ginger root, grated

1 Tbsp. orange zest, grated
2 eggs

1/2 cup sour cream

2 Tbsp. unsalted butter, melted

1 tsp. vanilla extract

3/4 cup Splenda

1 Tbsp. molasses


2 Tbsp. pistachio nuts, chopped (optional)

Butter spray

Preheat oven to 375'

Whisk together the dry ingredients in a large bowl until well combined. Puree the mango, ginger root and orange zest in a blender until smooth. Pour into another bowl and add the rest of the wet ingredients. Blend well. Add the wet ingredients to the dry and stir well to incorporate all of the ingredients. Lightly coat a 24 count mini muffin pan with butter spray and place about one heaping tablespoon of the muffin batter into each compartment. Top with a few chopped pistachio nuts if desired. Bake for 15 to 17 minutes and are golden brown or until an inserted toothpick comes out clean. Cool the muffins in the pan for about 10 minutes, remove and then finish cooling on a rack.

Nutrition Facts

24 Servings

Amount Per Serving

Calories 76.1
Total Fat 5.3 g
Saturated Fat 1.8 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.9 g
Cholesterol 22.4 mg
Sodium 99.5 mg
Potassium 42.8 mg
Total Carbohydrate 6.5 g
Dietary Fiber 2.0 g
Sugars 1.7 g
Protein 2.3 g