Cinco de Mayo has come and gone, yet I’m still craving festive tropical flavors. I whipped up these muffins Friday night so Greg and I would have a healthy portable breakfast for our busy weekend.
Saturday began with a Cinco de Mayo parade in Oak Cliff. While we walked around, enjoying the festivities, we snacked on these healthy gluten free muffins which kept us full the entire morning. We then joined our friends at Tacopalooza for some live music, cold beer and a late lunch of tacos. After enjoying most of the day under the hot Texas sun, we swung by school for a late afternoon dip in the pool.
Sunday we were back to the normal grind of things, and Greg had to spend much of his day working at school. Before he headed off I threw a few of these muffins his way which he greatly appreciated. A long day of work is never as productive on an empty stomach.
I really enjoy the tropical flavors in these muffins. The banana and mango add a lot of natural sweetness which allowed me to ease up on the agave nectar. The coconut flour and butter added to the wonderful tropical taste while the lime juice and zest gave them some kick.
I used shredded coconut, rolled oats and pistachios to give the muffins some texture but you could use any nut of your choice. Using apple sauce, bananas, and a flax egg reduced the fat of these muffins greatly, making them a healthy option for breakfast. They are also vegan and gluten free so anyone can enjoy them.
I topped my muffins with pineapple preserves and toasted coconut, but they’re great on their own as well. The only thing that would make these hearty muffins better would be eating them with a sunny ocean view. A girl can dream.
Did you all have a fun Cinco de Mayo? Tell me about it!
Mango Lime Muffins
- 2 ripe bananas
- 1 flax egg (or two egg whites)
- 4 tbsp. apple sauce
- 1 tsp. lime juice
- 1 tsp. lime zest
- 1 tsp. agave
- 2 tsp. coconut butter (optional)
- 1 tsp. vanilla
- ½ cup rice flour
- 3 tbsp. coconut flour
- ½ cup rolled oats
- ¼ tsp. ground ginger
- ¼ tsp. baking soda
- pinch of salt
- ¼ cup mango, finely chopped
- 2 tbsp. shredded coconut
- ¼ cup pistachios
Preheat oven to 375. Grease a muffin tin with cooking spray, set aside.
In a large bowl, sift together rice flour, coconut flour, ground ginger, baking soda and salt. Stir in the old fashioned oats. Set aside.
In the bowl of a food processor, combine bananas, flax egg, apple sauce, lime juice and zest, agave, coconut butter and vanilla extract. Pulse until smooth.
Fold the processed mixture into the bowl of dry ingredients and mix until just combined. Stir the mango, shredded coconut and pistachios into the batter.
Divide the batter between six muffin tin moulds. Bake for 25-30 minutes until the tops begin to brown.
Cool for 5 minutes and then transfer to a cooling rack to cool completely.
Yield 6 muffins