Gluten Free Mango Muffins: High Protein and Paleo!

Mango Muffins 1

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These Paleo and Gluten-Free Mango Muffins are a tasty treat for summer or anytime you need a sunny pick-me-up! With mango, almond flour, and honey, they are a healthier alternative to traditional muffins and a totally unique snack.


Units Scale
  • 1 1/2 cups (150 grams) Almond Flour
  • 1/2 cup (60 grams) Tapioca Flour
  • 1 tsp Baking Soda
  • 1/4 tsp salt
  • 1/2 tsp Vanilla extract
  • 3/4 cup (225 grams) mashed or pureed mango
  • 1/2 cup (100 grams) coconut oil, soft or melted but not hot
  • 1/3 cup (100 grams) honey
  • 3 eggs


  1. Preheat oven to 350 degrees F.
  2. Lightly grease one 12-cup muffin tin.
  3. In a medium-sized bowl, mash mango with a fork. Set aside. (a food processor can also be used for this step)
  4. In a large mixing bowl, add all dry ingredients.
  5. Whisk/stir well.
  6. Add all wet ingredients, including mashed/pureed mango.
  7. Mix well.
  8. Portion into muffin tins until each cup is about ¾ full.
  9. Bake for 20-25 minutes or until the tops are golden brown and a toothpick inserted in the center comes out clean (or with only dry crumbs attached).
  10. Allow to cool for 10 minutes before removing the muffins from the tin.
  11. Enjoy! We like them best plain or with coconut butter.


Be careful not to overcook.