Today I’m bringing you a little taste of my tropical Hawaiian life. I’m using fresh mangoes, coconut and limes to make these flavorful Mango Muffins topped with a sweet Coconut-Lime Streusel.
Before I tell you more about these muffins, I’d like to meet you all in person and chat with you. I thought it would be great to jump on Periscope to not only meet you, but also to answer any questions you guys have about Paleo baking.
If you haven’t heard of Periscope, it’s an app owned by Twitter that you can download to your mobile phone that allows you to broadcast or watch live streaming videos. You can ask questions during the broadcast, send hearts by tapping the screen, and it’s a great way for us to connect and chat live.
Download the app to your phone, then search for LivingHealthyWithChocolate to find me. Hit the follow button and you’ll be notified when I go live. Email me your questions so I know in advance what you guys would like to discuss during our chat. I plan on going live soon, so please send me your questions now.
OK so now let me tell you about these Mango muffins. Mangoes are in season here in Hawaii and the tree in my backyard is loaded with mangoes! Here’s my husband Chuck picking some for me to make these muffins.
Together with the fresh limes and coconut from my neighbor’s trees, these mango muffins came to life! They are super moist and full of tropical Hawaiian flavors 🙂
The muffins are made by first pureeing the fresh mangoes and then forming a batter by mixing eggs, coconut flour, coconut oil and flaxseed meal. To season it, I added the juice of a fresh lime, some vanilla extract, honey and salt. Making them is super simple and you just need to pulse everything in the food processor or blender.
To give it some crunch (which I love in all baked goods) I added a handful of macadamia nuts (very Hawaiian 🙂 ). Adding the nuts to your muffins is optional and you can also replace it with any other nuts of your choice, or skip the nuts all together to keep this recipe nut-free.
Topping these mango muffins is a sweet coconut-lime streusel. This streusel adds a great texture while also enhancing the coconut and lime flavor. It also makes the muffins look really pretty 🙂
So as you can see, these muffins are grain-free, gluten-free, dairy-free, refined sugar-free, and nut-free (omitting the macadamia nuts). They’re full of healthy fats and are an awesome Paleo summer treat.
I think you’ll really enjoy them if you make them, because here in my house I had several friends who are not Paleo licking their fingers after trying these.
Give this recipe a try and lets connect on Periscope very soon. Please don’t forget to email me your questions about Paleo baking/cooking so I can answer them for you during our chat on Periscope. Talk soon!
Mango Muffins with Coconut-Lime Streusel (Paleo, Gluten-free)
Ingredients
Coconut-Lime Streusel:
- 1/3 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:
- 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
- 1/3 cup 48 grams coconut flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/3 cup macadamia nuts, coarsely chopped (optional)
Instructions
Coconut-Lime Streusel:
- Preheat oven to 350°F 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.
Recipe Notes
My Cookbooks
How to make Crackers with Cassava flour – Pizza Crackers (Vegan, Paleo)
Chocolate Acai Bowl (without banana) (Vegan & Paleo)
Raw, No-bake BROWNIES (without dates) (Vegan & Paleo)
How to Cut Cauliflower Into Florets and Make Cauliflower Rice
Pumpkin Hot Chocolate with Homemade Almond/Coconut Milk
Absolutely awesome.. Thank you so much.! Paleo banking is sometimes a challenge.. But you mastered it.. 🙂
This means a lot to me Franzi, thank you so much 🙂
How many calories?
How did you take the mango pit out so beautifully? The photo is perfect. I make a mess of it every time.
I usually just cut on each side first. You can see how I do it in the video from my Mango Chia Pudding recipe: https://livinghealthywithchocolate.com/desserts/chocolate-mango-chia-pudding-gluten-free-dairy-free-paleo-7596/
I am diabetic and would nutritional values added, or at least sugar and carbs, if possible.
Hi Pat, I usually don’t calculate the nutrition facts of my recipes. Writing, testing, photographing and filming recipes takes a very long time and I ask that my readers help me and do this if possible. I hope you understand. You can calculate this using an online calculator like this one. Please share the numbers with me if you do this.
Do you have a nutritional information breakdown? Thank you for sharing this recipe it looks delicious.
Hi Selena, I usually don’t calculate the nutrition facts of my recipes. Writing, testing, photographing and filming recipes takes a very long time and I ask that my readers help me and do this if possible. I hope you understand. You can calculate this using an online calculator like this one. Please share the numbers with me if you do this.
These look great. Can I use defrosted frozen mango in place of fresh? Thanks!
Hi Paula, thanks for the message. You can use frozen mangos but be sure to defrost it and remove the access moisture. The frozen fruit usually adds more moisture so you may want to add an extra tablespoon of coconut flour to compensate. Please let me know how it goes if you try it.
Could you use lemon instead of lime? Don’t like to change anyone’s recipe, but no car today and I have lemons here no limes :(.
Nancy
Hi Nance, lemons work well too. Since it’s milder in flavor, you could add 1 tablespoon of juice instead.
thanks for your quick reply
I made these muffins and froze part of the batch. I shared the previously frozen muffins with my parents and they commented on how light and fluffy they were for being gluten free. They ate the remainder of the muffins -didn’t even save one for me, so needless to say, they were a hit. And bonus points for freezing well! Thank you for sharing the great recipe!
HI Susie, thank you for your feedback! I am so happy you and your parents like the muffins 🙂
I am so going to try these this weekend! I have been following the Fast Metabolism Diet and have changed my eating habits considerably. It doesn’t call for honey, but I am at a place where I feel this small amount of honey will not make or break my success. Thanks for the recipe!!
🙂 Thank you Johnnie! Please let me know how it turns out and share a photo of your muffins here in the comments 🙂
I can’t wait to try this out! I’ve loved everything from your site, and I’m grateful for your blog! I currently can’t have flax, I’m considering using hemp instead. Could you recommend a substitute?
Thank You
Thank you for your kind words Amy 🙂
I used flaxseed meal in this recipe to take away a bit of the coconut taste so it tastes more like a traditional mango muffin. You don’t have to add it to this recipe. I haven’t tried using hemp, but it may work and taste good. Please let me know how it turns out.
Oh, that mango tree in your backyard!!! That is so not fair. 😉 I can only imagine how they must taste being tree-ripened as opposed to having them shipped to us and having them ripen sitting on my counter. But then I suppose that is how it is with your pineapples etc., as well. So lucky for you. 🙂
I’m excited to make this recipe though — hopefully really soon. It looks wonderful!
Thanks also for the tip on buying parchment paper muffin liners — I didn’t know there was such a thing available. Getting some tomorrow. 🙂
Thank you Sue 🙂 I hope you like the muffins when you make them! Please share a photo here if you can so I can see your muffins 🙂