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…

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.

  1. Pre-heat the oven to 180 degrees celcius and line 6 muffin holes with paddy tins or squares of baking paper.

  2. Place the smoothie, melted coconut oil, honey, yoghurt and eggs into a medium mixing bowl and whisk until well combined.

  3. Add the coconut flour, baking powder and sea salt and then whisk again until smooth.

  4. Stir through the chopped mango using a wooden spoon.

  5. Pour the mixture evenly into the 6 muffin holes and then top with some thin slices of mango and some coconut flakes.

  6. Place in the oven for approximately 20 minutes. Enjoy!

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Tropical Mango Turmeric Smoothie Bowl

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Blood Orange & Cardamom Almond Milk Panna Cottas with Baked Mulberries