Cooking Instructions
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Step 1
Place
Mangoes (1 cup)
and
Fresh Ginger (1/2 Tbsp)
in a blender and puree until smooth.
Step 2
In a separate bowl, combine
Oranges (1 Tbsp)
,
Eggs (2)
,
Sour Cream (1/2 cup)
,
Unsalted Butter (2 Tbsp)
,
Molasses (1 Tbsp)
and
Vanilla Extract (1 tsp)
, followed by the mango puree. Mix well.
Step 3
In another bowl, combine the dry ingredients:
Almond Flour (1 cup)
,
Coconut Flour (2/3 cup)
,
Baking Powder (1/2 Tbsp)
,
Baking Soda (1/2 tsp)
,
Salt (1/4 tsp)
and
Natural Sweetener (3/4 cup)
and mix well.
Step 4
Preheat your oven to 375 degrees F (190 degrees C) and grease your muffin pan with
Nonstick Cooking Spray (as needed)
or use cupcake cups.
Step 5
Add the wet mixture to the dry mixture and combine well to form a semi-dry batter.
Step 6
Spoon out the batter into the cups and top with
Pistachios (2 Tbsp)
. When the oven is ready, place the tray on the middle rack. Bake for 16 to 18 minutes.
Step 7
Place to cool on a wire rack and enjoy!
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