Although I found this recipe for Mango Bread in my Vitamix cookbook, I replaced the vegetable oil with coconut oil, added the flaked coconut, left out the salt, and made it in mini muffin pans instead of one large loaf pan.
2 cups flour
2 tsp cinnamon
½ tsp baking soda
½ tsp baking powder
¾ cup sugar
2 eggs
2 TBSP coconut oil
1 mango, pitted and peeled
1 tsp lemon juice
Unsweetened flaked coconut (you can try shredded, but it might burn)
In a large bowl, thoroughly mix together the flour, cinnamon, baking soda, and baking powder.
Put the sugar, eggs, coconut oil, mango, and lemon juice into a Vitamix, blender, or food processor and blend into a smooth, creamy mixture.
Make a well in the dry ingredients, then add the mango mixture.
Thoroughly mix together the wet and dry until you have a thick batter with no lumps.
Use coconut oil spray to lightly coat enough pans to make 60 mini muffins. With a small ice cream scoop, spoon the batter into the individual cups, then sprinkle the tops with flaked coconut.
Bake in a 350* oven for 10 minutes, or until a toothpick comes out clean.
Cool the muffins in their pans for 5 minutes, then use a small spatula to transfer them onto a cooling rack.
These delicious bite-sized muffins make a perfect on-the-go snack. For a tropical dessert, try serving them alongside raspberries, passion fruit, and shredded coconut!
To see more of my pictures you can find me on Instagram at @audreygracephotography.
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