Almond Mango Muffins (Gluten Free)

These Almond Mango Muffins are moist, light and crumbly. They are the perfect afternoon pick me up or healthy breakfast!




  1. Preheat oven to 350ºF.
  2. 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.
  3. 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).
  4. Add soy milk, vanilla extract and sugar and blend for 1 minute.
  5. Add all of the remaining ingredients and blend for 3 minutes, until the mixture is smooth and thick.
  6. 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.
  7. Let cool to room temperature and serve.

Keywords: recipe, gluten-free, snack, dessert

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