Mangoes (1 cup)
Fresh Ginger (1/2 Tbsp)
in a blender and puree until smooth.
In a separate bowl, combine
Oranges (1 Tbsp)
Sour Cream (1/2 cup)
Unsalted Butter (2 Tbsp)
Molasses (1 Tbsp)
Vanilla Extract (1 tsp)
, followed by the mango puree. Mix well.
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)
Splenda (3/4 cup)
and mix well.
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.
Add the wet mixture to the dry mixture and combine well to form a semi-dry batter.
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.
Place to cool on a wire rack and enjoy!