Giant Gluten Free Mango Muffins
These giant muffins are amazingly fluffy, packed with fresh mango, cardamom, and mango kefir!
Servings: 6 giant muffins
Calories: 500kcal
Equipment
- Six 4-inch round cake pans (link below to the ones we use)
- Cookie sheet
Ingredients
For the muffins:
- 4 large eggs
- 1 1/4 Cup white sugar
- 3/4 Cup pureed fresh mango no sugar added if using a container of puree
- 3/4 Cup melted salted butter
- 1 Cup Organic Lifeway Grassfed Whole Milk Mango Kefir
- 1 tsp vanilla extract
- 2 1/2 Cups gluten free 1-1 flour mix link below to the one we use – with xanthan gum included (if your mix does not have xanthan gum, add 1 teaspoon of it now)
- 1/2 Cup packed blanched almond flour
- 2 1/2 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp salt
- 3/4 tsp ground cardamom
- 2 Cups peeled chopped fresh mango into 1/2 inch pieces
- orange food coloring optional
For the glaze:
- 1 1/4 Cup sifted powdered sugar
- 3-4 Tbsp Organic Lifeway Grassfed Whole Milk Mango Kefir
- 1 tsp melted salted butter
- 2 Tbsp powdered freeze dried mango instructions below
- 1/4 tsp ground cardamom
- orange food coloring optional
Instructions
- First, make your muffin batter! This will need to rest for 30 minutes before baking. In a large bowl, whisk together the eggs, sugar, mango puree, melted butter, Organic Lifeway Grassfed Whole Milk Mango Kefir, and vanilla until thicker and smooth. Then stir in the gluten free 1-1 flour, blanched almond flour, baking powder, baking soda, cardamom, and salt until just combined (do not overmix). Fold in 2 cups of the chopped (peeled) fresh mangos (and the food coloring if you're using any), then let the batter sit either on the counter for at least 30 minutes before baking (you can let it rest in the fridge for longer if you want).
- Then preheat the oven to 425° Fahrenheit and grease your six 4-inch cake pans with cooking spray and place them all on a cookie tray. Carefully scoop batter evenly into the six pans (they will be about 3/4 full or slightly over). Bake for 5 minutes at 425 then immediately reduce the heat (WITHOUT opening the oven door!) to 350° Fahrenheit and continue to bake for 35-45 minutes or until the muffins spring back when pressed with the tip of your finger (try to only open the oven door once and very little to check if they're done). Then remove and let cool for 10-15 minutes before turning out onto a place or cooling rack.
- While the muffins are cooling, make the glaze! First, blitz up the freeze dried mango pieces in a blender/food processor/nutribullet until you get a fine powder. Then, in a medium cereal bowl, stir together all of the glaze ingredients until fully combined and very smooth (this may take some working) - start with 2-3 Tbsp of the Organic Lifeway Grassfed Whole Milk Mango Kefir and add more as needed to reach the right consistency. Check the consistency of the glaze: you're looking for a glaze that can drizzle over the muffins, but doesn't flow too quickly or it will simply run off and not hold on top of the muffins. Add more powdered sugar if it seems too thin/runny.
- Then use a spoon to drizzle the glaze over the muffins, and serve! You can let the glazed muffins sit at room temp for 30-45 minutes for the glaze to harden, then put into zip-top bags and keep in the fridge or freezer for up to a week. Best-served slightly warm, so pop them in the microwave for 10-20 seconds from room temp!