Friday, September 30, 2011
Morning Mango Muffins
Confession: I am a terrible breakfast eater.
Yes, I know. Breakfast is the most important meal of the day. I try, I really do. But I'm just not hungry in the morning. Needless to say, my blood sugar the rest of my day is pretty screwy. So I'm trying to be better.
My first step is to always have something in the house I know I will eat. Unfortunately, it's harder than it sounds. I don't eat cereal and I have texture and dairy issues with yogurt. I can't eat too much fruit as it spikes my blood pressure too high. I've been trying to make things I can eat...muffins, breakfast bars, power bars, etc.
This means you'll be seeing a lot a breakfast posts on here. All healthier versions than what you can buy anywhere; most of them grain-free, egg-free, vegan and dairy free.
This recipe is based on a gluten-filled recipe I found at Alisa Cooks. I'm a huge fan of her website because she cooks dairy-free.
Now, these muffins are full of good fiber and natural sweeteners. They are dairy free with a vegan option and they can be modified to include whatever fruit puree you like!
Morning Mango Muffins
Modified from Marvelous Honey Mango Muffins at Alisa Cooks
1/2 cup almond flour
3/4 cup oat flour
3/4 cup sorghum flour
1 tsp basking soda
1/2 tsp sea salt
1/2 tsp cinnamon
1 1/2 cups mango puree
1/2 cup agave plus 1 tablespoon (set aside for later)
1/4 cup coconut oil, liquefied
2 eggs - either large organic or chia/flax for vegan
1 1/2 tsp vanilla
1/2 cup mango, diced
Pre-heat oven to 350 degrees.
If using chia eggs, combine ground chia/flax with warm water and let sit for 5 minutes.
In a bowl, combine together almond flour, oat flour, sorghum flour, baking soda, salt and cinnamon.
In a separate bowl combine fruit puree, agave, oil, eggs and vanilla. Add the dry ingredients in two parts. Stir together just so dry ingredients are incorporated. Fold in diced mango.
Fill cups 3/4 full. Bake 25-30 minutes for regular, 40-45 for jumbo. Muffins will be browned and a toothpick inserted in the middle will come out clean.
Remove from the oven and drizzle the tablespoon of agave over the tops of the hot muffins. Let them cool for 15 minutes in the pan and them remove muffins to finish cooling completely.
Store in an air tight container, freeze if necessary.