Mango Coconut Smoothie Muffins
Recently, I made myself a thick, sweet and creamy golden smoothie for breakfast, using lots of seasonal produce. However, I was almost to the end of it when I realised I was actually really full! When I looked down, I realised I only had about ½ cup of it left, but with all of the fresh, nutritious ingredients I had put in it, I didn’t want to simply pour the goodness down the sink. I decided this sweet, creamy mixture would be a great base for me to create some morning tea! So, I swiftly turned the remains into these delicious, moist muffins, which almost have a ‘fudgey’ consistency. It was such a spontaneous experiment, but I am so glad that it happened! Plus, they are super simple to make and the left over muffins (if there are any) make a fantastic, wholesome breakfast on the run!
Makes 6 muffins
Ingredients:
½ cup of my Tropical Mango Turmeric Smoothie
2 tbsps. coconut oil, melted
4 tbsps. raw honey
2 tbsps. yoghurt (coconut or natural)
2 free-range eggs
½ cup coconut flour
2 tsps. baking powder (gluten free)
¼ tsp. sea salt
½ cup finely chopped mango
Extra mango slices and coconut flakes for the top.
Pre-heat the oven to 180 degrees celcius and line 6 muffin holes with paddy tins or squares of baking paper.
Place the smoothie, melted coconut oil, honey, yoghurt and eggs into a medium mixing bowl and whisk until well combined.
Add the coconut flour, baking powder and sea salt and then whisk again until smooth.
Stir through the chopped mango using a wooden spoon.
Pour the mixture evenly into the 6 muffin holes and then top with some thin slices of mango and some coconut flakes.
Place in the oven for approximately 20 minutes. Enjoy!