When I saw my Ginger Mango Muffins featured in LIAT’s in-flight magazine, I knew this lighter, sweeter treat needed to be available to everyone, especially those watching their sugar intake. These muffins are packed with fresh mango and zesty ginger, staying fruity and moist without excess sweetness. Dawned in tropical flavor and low in added sugar, they’re perfect for breakfast, snack time, or a healthier dessert option.
Ingredient Guide
- Almond Flour: Provides a naturally sweet, low-carb base that helps make the muffins diabetic-friendly.
- Coconut Flour: Adds structure and fiber so the muffins hold together.
- Baking Powder and Baking Soda: Work together to give the muffins lift and a tender crumb.
- Salt: Enhances all the flavours and balances sweetness.
- Sliced Mango: Choose ripe mango for tropical sweetness and juicy texture.
- Grated Fresh Ginger Root: Adds warmth and a gentle spice kick.
- Orange Zest: Lifts the mix with fresh citrus brightness.
- Eggs: Provide structure and richness without needing more sugar.
- Sour Cream: Keeps the muffins tender and moist while adding tang.
- Unsalted Butter: Adds richness and helps the muffins brown slightly.
- Vanilla Extract: Brings depth and balances the fruit and spice notes.
- Splenda (Granulated): A sugar substitute that measures cup-for-cup to reduce sugar content.
- Molasses: A touch adds mineral-rich sweetness for flavor complexity.
- Pistachio Nuts (Optional): Provide color and healthy crunch on top.
Shopping Made Easy
- Look for almond and coconut flours in the baking aisle or the natural foods section.
- Use ripe, aromatic mango for better flavor, but frozen, thawed mango works well too.
- If Splenda isn’t available, use another sugar substitute, but check to match sweetness.
- If unavailable, molasses is optional and adds a subtle depth; feel free to omit it.
Cooking Notes from the Kitchen
- Puree mango and ginger until smooth, then mix with orange zest and molasses for a fragrant base.
- Toss dry flours and leavening agents together to prevent clumping before mixing wet ingredients.
- Combine wet and dry ingredients gently—overmixing can lead to dense muffins.
- Chill the batter slightly if the flour seems absorbent; a moist muffin batter creates a better texture.
- Top with pistachios before baking for added crunch and presentation (optional).
- Bake on the middle rack at 375 °F (190 °C) for even browning and a golden crust.
How do these muffins stay diabetic-friendly?
They’re made with almond and coconut flour instead of wheat, and sweetened with Splenda and a touch of molasses, keeping sugars low without compromising tough.
Can I use regular sugar instead of Splenda?
Yes, but that will increase the sugar content. You can substitute granulated cane sugar 1:1, though muffins will be sweeter.
Can I freeze these muffins?
Absolutely. Let them cool completely, then freeze in an airtight bag for up to 3 months. Reheat before serving.
What if I don’t have pistachio nuts?
No problem, just skip them or use chopped almonds for crunch.
Preheat oven to 375 °F (190 °C). Prepare a 12‑cup muffin tin with liners or spray.
In a blender, puree mango, ginger, orange zest, molasses, eggs, sour cream, butter, and vanilla until smooth.
In a large bowl, whisk almond flour, coconut flour, baking powder, baking soda, salt, and Splenda.
Divide batter among muffin cups and top with pistachios if using.
Bake 16–18 minutes, or until tops are golden and a toothpick comes out clean.
Cool 5 minutes in tin, then transfer to a rack to cool completely before serving.