Mango Coconut Smoothie Muffins
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!