Peach Mango Coconut Cornbread Muffins
 
Prep time
Cook time
Total time
 
Serves: 24 muffins
INGREDIENTS:
  • 1 cup tightly packed peach, finely chopped
  • 1 cup tightly packed mango, finely chopped
  • Dry ingredients
  • 1¼ cup almond flour
  • ½ cup corn flour
  • ½ cup coconut flour
  • ¼ cup unsweetened coconut flakes
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon sea salt
  • ¼ teaspoon nutmeg
  • Wet ingredients
  • 1 cup unsweetened plain almond milk
  • 3 eggs (or chia or flax eggs)
  • ¼ cup raw honey (or maple syrup)
  • 2 tablespoons cold-pressed coconut oil
  • 1 teaspoon vanilla extract
DIRECTIONS:
  1. Preheat oven to 325°. Mix all the dry ingredients together in a large bowl and whisk all the wet ingredients together in a small bowl. Add the wet ingredients to the dry ingredients and stir to combine then fold in the fruit. Spoon the muffin batter into lined muffin tins and bake for 25 minutes. The tops should be golden brown and a toothpick inserted into the middle of the muffins should come out clean, if not it needs another five minutes or so.
Recipe by Love from the Land at https://www.lovefromtheland.com/peach-mango-coconut-cornbread-muffins/