Coconut Mango and Brazil Nut Muffins

Nourishing Amy

12 Muffins

Ingredients

• 1 tbsp ground flaxseed + 3 tbsp water
• 3/4 cup plant-based milk
• 1 tbsp lemon juice
• 1/2 cup coconut sugar
• 1/4 cup coconut oil, melted and cooled
• 1 tsp vanilla essence
• 1 ½ cups all purpose gluten free flour
• 1/2 cup almond flour
• 2 tsp baking powder
• 1/4 cup desiccated coconut
• 1/2 tsp cinnamon
• A pinch of salt
• 1/2 cup chopped dried mango
• 1/4 cup + 1 tbsp chopped Brazil nuts
• 1/4 flaked coconut

Icing:

• 1/2 cup powdered sugar
• 1-2 tbsp water

Instructions

1. 1. Preheat the oven to 350 and line 12 muffin holes with cases.
   2. Stir together the ground flaxseed and water. Leave for 5 minutes to thicken.
   3. Meanwhile, to a large mixing bowl, add the plant-based milk and lemon juice and leave for 5 minutes.
   4. Add the coconut sugar, cooled melted coconut oil, vanilla and ground flaxseed. Whisk to a smooth mix.
   5. Sift in the gluten-free flour, baking powder and cinnamon.
   6. Add almond flour, desiccated coconut and salt. Whisk to a smooth, thick batter.
   7. Fold in the chopped mango and 1/4 cup of the chopped Brazil nuts. Use an ice cream scoop or large spoon to divide the batter between the 12 cases. Top with the extra tablespoon of chopped Brazil nuts.
   8. Bake for 15-17 minutes or until golden and toothpick comes out clean. Cool fully on a wire rack.
   9. Stir together the icing sugar and water and drizzle over the muffins before eating. Store in an airtight container for 3-5 days or freeze for 1 month.