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Almond Mango Muffins (Gluten Free)

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  • Author: Caroline Phelps
  • Prep Time: 7 minutes
  • Cook Time: 25 minutes
  • Total Time: 32 minutes
  • Yield: 8 muffins 1x
  • Category: Breakfast
  • Cuisine: American


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)


  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.


  • 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
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