Sugar-Free Mango Coconut Muffins
By Sue Lau | Palatable Pastime
Some weeks ago I started doing low carb again and last month I had hoped to post with #MuffinMonday but those muffins submarined, looking every bit like meteorites in my pan. I’d like to think I have high standards, so I had to toss that recipe, the muffins, and all the work involved. The worst part was probably the loss of the almond flour, which doesn’t come cheap. But it does wonders for cutting carbs for those who need to.
This month I was more successful, I think. I opted to use the mango syrup to emulate a fruit flavor since fruit adds a lot of carbs. I did hope for more mango but the flavor leans a bit more toward coconut, but still very good with the hints of tropical mango.
Using the Swerve makes it seem like there are way more carbs in this, but those being sugar alcohols they subtract out. I wouldn’t go eating the whole batch by yourself because of the erythritol. But one can really keep you on track if it is something you find you really need. I know my husband, who is lc’ing to lose some extra pounds, doesn’t do well if he doesn’t have something to give him that bit of moral support. Years ago that might have meant sneaking off to Dairy Queen, but now there are a few more options for his sweet tooth. I’d say it is working gangbusters for him as he has shed about 17 pounds in six weeks.
Our group has a lovely selection of muffins from which to choose this month!
Thanks to Stacy at Food Lust People Love for hosting this event and working out the details.
- Apple and Date Muffins from Food Lust People Love
- Brown Sugar Oat Muffins from Jolene’s Recipe Journal
- Cinnamon Brown Sugar and Golden Raisin Muffins from Kelli’s Kitchen
- Fresh Peach Streusel Muffins from A Day in the Life on the Farm
- Rhubarb-Ginger Muffins with Rhubarb Streusel from Karen’s Kitchen Stories
- Sugar-Free Mango Coconut Muffins from Palatable Pastime
Sugar-Free Mango Coconut Muffins
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup unsweetened shredded coconut
- 6 tablespoons Stevia in the Raw
- 1 teaspoon gluten-free baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 2 large eggs
- 1/4 cup melted cooled coconut oil
- 1/4 cup unsweetened almond milk
- 3 tablespoons Torani sugar-free mango syrup
- 2 tablespoons sliced blanched almonds
- 1/3 cup Swerve confectioners
- 1 tablespoon unsweetened almond milk
- Preheat oven to 350°F.
- Stir together the almond flour, coconut flour, unsweetened shredded coconut, Stevia in the Raw, baking powder, salt and cinnamon.
- In another small bowl whisk up the eggs with the cooled melted coconut oil, almond milk and mango syrup.
- Combine the two to form a batter.
- Liberally spray a 6-cup muffin tin with nonstick cooking spray (or opt to use liners or a silicone pan) and divide the batter among the cups.
- Sprinkle the tops with the almonds and tamp down.
- Bake for 25 minutes.
- Let cool in the pan 10 minutes then turn out and finish cooling on a wire rack.
- Stir the Swerve up with the tablespoon of almond milk and drizzle over muffins, and allow those to set and dry before packing up to store.
From the kitchen of palatablepastime.com
Just so you know, the effective carbs in this *appear* driven up from the use of the Swerve (erythritol) which is a sugar alcohol. If you wish to subtract those out, I have a label for it by itself, so it would be 23.9 – 5.7 (fiber) – 13.3 (sugar alcohols) = 4.9 effective carbs per muffin.
Unless you are bothered by the mild laxative effect, it shouldn’t bother you, but you should check your blood glucose levels or see if this ingredient throws you out of ketosis (whatever you are aiming for) to see if it is okay on your diet. Again, I am not your doctor or dietitian.
Of course, if you omit the glaze, you can subtract this out anyway. Using it is up to you.