Description
These Almond Mango Muffins are moist, light and crumbly. They are the perfect afternoon pick me up or healthy breakfast!
Ingredients
Scale
- 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)
Instructions
- 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.
Nutrition
- 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
