Tropical Paradise Muffins
These moist, gluten-free muffins are infused with the tropical flavors of banana, mango, pineapple, and coconut, making them the perfect treat for a taste of paradise. Bursting with natural sweetness and a hint of nuttiness from coconut flour, they are a delightful tropical indulgence you won't want to miss!
ingredients
- 1 cup mashed bananas (about 2 large bananas)
- 1 cup diced mango
- 1/2 cup crushed pineapple, drained
- 1/2 cup coconut flour
- 1/2 cup shredded coconut
- 1/2 cup almond flour
- 1/4 cup honey
- 1/4 cup coconut oil, melted
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
steps
- 1.
Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- 2.
In a large bowl, combine the mashed bananas, diced mango, and crushed pineapple.
- 3.
In another bowl, mix together the coconut flour, shredded coconut, almond flour, baking soda, and salt.
- 4.
In a separate bowl, whisk together the honey, melted coconut oil, eggs, and vanilla extract.
- 5.
Add the dry ingredients to the wet ingredients and mix until well combined.
- 6.
Fold in the banana-mango-pineapple mixture.
- 7.
Divide the batter evenly among the prepared muffin cups.
- 8.
Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- 9.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Releated Recipes
