Gluten free almond mango muffins. The very first time I saw gluten free related items on a menu, I reacted quite poorly. I mean, really, no flour at all?
“Gross, it probably tastes like cardboard” I thought. I wasn’t about to lower my standards when it came to tasty, good food. No thank you!
But then one day I was out having lunch with a friend who was gluten intolerant and we decided to split a burger. I didn’t know what to expect from a gluten free bun but since I wasn’t hungry enough to get my own burger, I reluctantly agreed to give it a try. The bun wasn’t very chewy but had a pleasant, almost crumbly texture.
It was like eating a softer version of a scone. It was so delicious that I could have eaten it on its own. What happened the following week surprised me even more: I went back to that burger joint and ordered another gluten free burger. What?!! Who is this girl?
Was I surprised to discover that gluten free could mean delicious? Uh, yeah. That went against all my beliefs and it has since completely changed the way I look at gluten free food.
I am not gluten intolerant so there’s no specific need or reason I have to be cooking gluten free recipes. But sometimes substituting good old all-purpose flour for a gluten free alternative can yield pretty amazing results.
Such as these almond mango muffins made with ground almonds and hazelnut meal. De-lish. Picture mildly sweet, fruity and moist muffins with a nutty, crumbly texture. And since no flour is used, these muffins are not dense nor heavy.
They are the perfect mid afternoon snack that won’t put you in a food coma or give you a crazy sugar rush.
I used mango for these muffins but you can use any type of fruit for this recipe. However, since the texture of the muffin is very delicate and crumbly (it doesn’t hold together the same way it would with regular flour), I recommend dicing the fruit. I once tried with big chunks of fruit and it basically broke the muffins into pieces.
We still ate them but with the help of a spoon and sprinkled the rest onto vanilla ice cream (which was actually very yummy).
Serve these almond mango muffins topped with a little whipped cream and fresh slices of mango, at a birthday party topped with deco Pocky sticks or with nothing else but a refreshing glass of Thai iced tea.
These Almond Mango Muffins are moist, light and crumbly. They are the perfect afternoon pick me up or healthy breakfast!
- 2 large eggs
- 1/4 cup grapeseed oil
- 1/4 cup extra virgin olive oil
- 1/4 cup soy milk
- 1 teaspoon vanilla extract
- 1/2 cup confectioners sugar (powdered sugar)
- 1 cup ground almonds
- 1 cup hazelnut meal/flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 mango (peeled and sliced into small bite sized pieces)
- Preheat oven to 350ºF.
- Line a muffin tin with 8-10 paper liners and spray a little cooking spray inside and around the liners to prevent muffins from sticking.
- In a large bowl, add eggs, grapeseed and extra virgin olive oil and blend vigorously (about 5 on electric blender setting) for 1-2 minute, until you get a smooth emulsified mixture (like thin mayonnaise).
- Add soy milk, vanilla extract and sugar and blend for 1 minute.
- Add all of the remaining ingredients and blend for 3 minutes, until the mixture is smooth and thick.
- Equally divide the mixture among the muffin tins and top with mango pieces. I use about 10 pieces per muffins. Bake in the oven for 25-30 minutes, until muffins are cooked through. You can test with a toothpick; insert it in the center of a muffin and if it comes out clean, the muffin is ready.
- Let cool to room temperature and serve.
- Serving Size:
- Calories: 349
- Sugar: 13.1 g
- Sodium: 169.5 mg
- Fat: 27.8 g
- Saturated Fat: 3.1 g
- Carbohydrates: 19.5 g
- Fiber: 3.7 g
- Protein: 8.2 g
- Cholesterol: 46.5 mg
Keywords: recipe, gluten-free, snack, dessert