Makes about 6 muffins
1 1/3 cups gluten free flour mixture (or sub whole wheat pastry flour)
1 teaspoon baking powder
1/3 cup sugar
1/2 teaspoon cinnamon
1/3 cup lite coconut milk
1 medium egg
1 tablespoon grapeseed oil
1 teaspoon vanilla extract
1/3 cup fresh mango, diced
1/3 cup pecans, chopped
2 tablespoons rolled oats
2 tablespoons pecans
1 tablespoon brown sugar
2 tablespoons unsweetened shredded coconut
1 tablespoon coconut oil
Preheat oven to 350. Prepare a 6-cup muffin tin with parchment paper muffin cups.
Combine and stir together dry ingredients in a medium size mixing bowl.
In a separate bowl whisk coconut milk, egg, oil, and vanilla extract.
Stir wet ingredients into dry until just incorporated. Add mango and pecans and gently stir until the fruit and nuts are well incorporated.
Fill lined muffin cups about 3/4 full. You can bake these as-is or for slightly more tropical decadence add the crumble topping.
For the crumble topping, add rolled oats, 2 tablespoons pecans, brown sugar, shredded coconut and coconut oil to the bowl of a food processor fitted with S-blade. Pulse together until crumbly. Spoon one heaping teaspoon of this mixture onto the muffin batter. Bake for about 18 minutes or until toothpick comes out clean. Cool at least 5 minutes on a wire rack before removing from pan.
Per Serving : 218 Calories; 15g Fat (7g Sat); 2g Protein; 18g Carbohydrate; (14g sugars) 2g Dietary Fiber; 35mg Cholesterol; 99mg Sodium.