gluten free | vegetarian | soy free | dairy free

35 minutes or less | batch prep

What You’ll Need:

1 fresh mango, cut into chunks OR 2 c frozen mango chunks, defrosted

2 c almond flour

1 c gluten free rolled oats

1 Tbsp brown sugar

1 tsp baking soda

½ tsp sea salt

3 eggs

3 Tbsp coconut oil, plus more for greasing pan

¼ c REAL maple syrup

For topping:

unsweetened coconut shreds

For serving:

6 c fruit of choice

Preheat oven to 350*

Puree mango in a small food processor or blender. It will be like mango applesauce! Set aside for now.

Then, mix dry ingredients in a large bowl. Add wet ingredients, including mango. Stir well.

Grease muffin tin lightly with coconut oil. Use a 1/4 c size measuring cup to scoop batter into each compartment. Top each with 1-3 chocolate chips if desired.

Bake for 25 minutes, or until a toothpick comes out clean.

Serve muffins with fresh fruit for a perfectly well rounded and satisfying breakfast!

Makes 12 muffins, serving 6

freeze well