These light and tender gluten-free Mango Coconut Muffins are made with a gluten-free flour blend. This mango muffin recipe is gluten-free, dairy-free, nut-free and can be made with your choice of sweetener!
Preheat the oven to 350°F. Line a 12-cavity muffin tin with paper liners. Gluten-free baked goods tend to stick, so it's important to line your muffin tin.
In a medium bowl, combine the gluten-free flour blend, baking soda, baking powder, sea salt and cinnamon.
Slice the cheeks from the mangoes, then score them. Add the fruit of one mango to a blender and process until smooth. Very finely score the second mango and set aside.
Grate the apple, then add to a large bowl with the oil, sweetener, eggs, lemon juice, vanilla and mango purée. Whisk until thoroughly combined.
Add the wet ingredients to the dry ingredients, then quickly stir in the finely diced mango, raisins, and the shredded coconut. Stir until just combined and no more bits of flour remain. The baking soda will start to react right away.
Use a large cookie scoop or spoon to divide the batter evenly in the muffin tins.
Bake at 350°F. for 22-25 minutes or until a toothpick inserted comes out clean or almost clean. Remove from the oven, let stand for 5 - 10 minutes before removing to a cooling rack.
If your gluten-free flour blend does not contain xanthan gum, add ½ teaspoon.Scoring the mango with the skin on makes it easy to remove. Score one of them in large pieces and purée in a blender, and score the second one finely. When you're ready to add the mango pieces to the batter, simply run your knife along the skin under the pieces straight into the batter.