Mango & Lime Morning Muffins
Every week I post a sweet or savoury, healthy recipe.
This Recipe
Vegetarian | Gluten-Free | Grain-Free | Dairy-Free | Refined Sugar-Free
I was never a much of a muffin lover - didn't really grow up with them and felt that they were often too sugary or filling. (The one exception is chocolate muffins because I mean...how can you not love those!?)
However, healthy muffins are the golden solution for breakfast (or a quick snack) when you really don't have time to sit down and enjoy a proper meal. They're tasty, portable and (in this recipe) actually carry some nutrients without loads of sugar. Enjoy for breakfast on-the-goor as a workout snack!
"Wet" Ingredients
"Dry" Ingredients
Equipment
Steps
First pre-heat oven to 160C fan (350F.) Next, combine all wet ingredients in a food processor and blend well. Follow by adding in your dry ingredients (except for the lime zest and coconut flakes.) The best way to add the dry ingredients is to combine them first in a small bowl, lightly stir then add this dry mixture slowly to the wet one with the food processor turned on (so that it blends better.)
Next, pour the batter into a well-greased cupcake tin. However, your life will be even easier if you get the paper cupcake liners and stick those in...less grease and easy removal!
Lightly dust the zest + remaining coconut flakes over the tops of the muffins. This will give you a nice crunchy taste and some extra flavor.
Pop the muffins into the oven and cook for 15 minutes. After 15 minutes, check to see if a fork or toothpick can come out cleanly from the center. If it does, you can go ahead and remove the muffins. If it doesn't, allow for an extra 5 to 10 minutes.
When finished, leave the muffins to cool for a few minutes and then enjoy!
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