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The inside of a mango muffin to show the soft and moist texture.
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Mango Muffins (gluten-free + paleo)

Soft gluten-free mango muffins made with almond flour, honey, and sweet ripe mango. These paleo-friendly muffins are moist, lightly sweet, and perfect for breakfasts or snacks.
Course Dessert, Snack
Cuisine Gluten-free, Paleo
Keyword Mango Muffins, Paleo Muffins, gluten-free mango muffins
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12
Calories 225kcal
Author Jamie

Ingredients

  • 1½ cups Almond Flour (150 grams )
  • ½ cup Tapioca Flour (60 grams )
  • 1 teaspoon Baking Soda
  • ¼ teaspoon salt
  • ¾ cup mashed or pureed mango* (225 grams)
  • ½ cup coconut oil , soft or melted but not hot (100 grams)
  • ⅓ cup honey (100 grams)
  • 3 large eggs
  • ½ teaspoon Vanilla extract

Instructions

  • Prep: Preheat the oven to 350 degrees F and lightly grease or line one 12-cup muffin tin.
  • Dry Ingredients: In a large mixing bowl, add the almond flour, tapioca flour, baking soda, and salt. Whisk together well.
    1½ cups Almond Flour, ½ cup Tapioca Flour, 1 teaspoon Baking Soda, ¼ teaspoon salt
  • Wet Ingredients: To the bowl of dry ingredients, add the mango, coconut oil, honey, eggs, and vanilla extract. Mix well.
    ½ cup coconut oil, ⅓ cup honey, 3 large eggs, ½ teaspoon Vanilla extract, ¾ cup mashed or pureed mango*
  • Bake: Portion the batter into the cups of a standard muffin tin until each cup is about ¾ full. 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).
  • Cool: Allow to cool for 10 minutes before removing the muffins from the tin. Enjoy! We like them best plain or with coconut butter.

Notes

Be careful not to overcook.
See the blog post for the mango varieties that I use, mango preparation, ingredient notes and substitutions, and expert tips.
*Mango: Mash the mango with a fork or make a puree using a food processor. If using frozen mango chunks, thaw completely before making a mash or puree.
Storage: Store leftover gluten-free mango muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for 5-7 days.

Nutrition

Calories: 225kcal | Carbohydrates: 17g | Protein: 5g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 158mg | Potassium: 41mg | Fiber: 2g | Sugar: 10g | Vitamin A: 179IU | Vitamin C: 4mg | Calcium: 38mg | Iron: 1mg