| Cook time |
|---|
| 35 minutes |
Ingredients
- 1½ cups pure mango purée
- 5 duck or organic extra-large chicken eggs OR ⅓ cup ground flaxseed
- 2 tablespoons softened coconut oil
- ½ to 1 teaspoon monk fruit extract or stevia liquid
- 1 teaspoon pure vanilla extract
- ¼ cup sunflower seed or pumpkin seed butter
- ¾ cup coconut flour
- ¼ teaspoon unrefined grey sea or pink salt
- 1½ teaspoons baking powder
- ---OPTIONAL TOPPING---
- 1 tablespoon unsweetened shredded coconut
Directions
- Preheat the oven to 350°F (180°C). Line a muffin tin with unbleached parchment paper cups or use a silicone muffin pan.
- In a stand mixer (or large mixing bowl if mixing by hand), add the mango purée, eggs or ground flaxseed, oil, sweetener, vanilla and seed butter and mix for 4 minutes or until well combined.
- Slowly add the coconut flour, salt and baking powder to the wet ingredients and mix for 2 minutes or until thoroughly mixed, occasionally scraping down the sides of the bowl.
- Divide the batter evenly among the muffin cups and top with the shredded coconut, if desired. Bake 35 minutes for the egg version or 40 minutes for the flax version until firm and a toothpick inserted in the centre of a muffin comes out clean. Let the muffins cool before serving. Store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.
Excerpted from Meals That Heal Inflammation, Completely Updated and Revised Edition by Julie Daniluk.
Copyright © 2024 Julie Daniluk. Cover and interior photography Nat Caron and by Walker Jordan.
Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada
Limited. Reproduced by arrangement with the Publisher. All rights reserved.