A delicious dessert that can be enjoyed by those looking for a low sugar option.
Total Time
45min
4.7
3 Ratings
Author: CaribbeanPot
Servings:
12
Ingredients
•
1
cup
Almond Flour
•
2/3
cup
Coconut Flour
•
1/2
Tbsp
Baking Powder
•
1/2
tsp
Baking Soda
•
1/4
tsp
Salt
•
1
cup
Mangoes
, sliced
•
1/2
Tbsp
Fresh Ginger
, grated
•
1
Tbsp
Oranges
, grated, zested
•
2
Eggs
•
1/2
cup
Sour Cream
•
2
Tbsp
Unsalted Butter
, melted
•
1
tsp
Vanilla Extract
•
3/4
cup
Natural Sweetener
•
1
Tbsp
Molasses
•
2
Tbsp
Pistachios
, chopped
•
as needed
Nonstick Cooking Spray
Cooking Instructions
1.
Place Mangoes (1 cup) and Fresh Ginger (1/2 Tbsp) in a blender and puree until smooth.
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.
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.
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.
5.
Add the wet mixture to the dry mixture and combine well to form a semi-dry batter.
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.
7.
Place to cool on a wire rack and enjoy!
Nutrition Per Serving
CALORIES
187
FAT
11.2 g
PROTEIN
4.8 g
CARBS
19.7 g
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