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Ginger Mango Muffins

Diabetic-Friendly Ginger Mango Muffins

Low‑sugar, tropical muffins sweetened with mango and Splenda, perfect for health‑friendly snacking.
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Prep Time 15 minutes
Cook Time 20 minutes
Rest Time 5 minutes
Total Time 40 minutes
Course Breads & Bakes, Breakfast, Desserts, Fall Recipes, Seasonal Recipes
Cuisine Fusion

Ingredients
  

  • 1 cup almond flour
  • 2/3 cup coconut flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup mango sliced
  • 2 teaspoon fresh ginger root grated
  • 1 Tbsp orange zested
  • 1/2 cup sour cream
  • 2 tablespoons unsalted butter melted
  • 1 teaspoon vanilla extract
  • 3/4 cup Splenda granulated
  • 1 tablespoon molasses
  • 2 tablespoon pistachio nuts chopped, optional
  • Nonstick cooking spray or muffin liners

Instructions
 

  • Preheat oven to 375 °F (190 °C). Prepare a 12‑cup muffin tin with liners or spray.
    Muffin tin with cupcake liners
  • In a blender, puree mango, ginger, orange zest, molasses, eggs, sour cream, butter, and vanilla until smooth.
    MAngo and ginger pureed in a blender
  • In a large bowl, whisk almond flour, coconut flour, baking powder, baking soda, salt, and Splenda.
    Dry ingredients laid out in bowls
  • Adding wet ingredients to dry ingredients
  • Divide batter among muffin cups and top with pistachios if using.
    batter divided into muffin tin
  • Bake 16–18 minutes, or until tops are golden and a toothpick comes out clean.
    Batter in muffin tin
  • Cool 5 minutes in tin, then transfer to a rack to cool completely before serving.
    Muffins on a cooling rack
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