Today’s recipe: White Chocolate, Mango, and Coconut Muffins without Gluten.
If you’re looking for a gluten-free dessert with a fresh and exotic taste, these White Chocolate, Mango, and Coconut Muffins are for you.
The combination of the mango’s delicacy, the coconut’s fragrance, and the sweetness of the white chocolate makes them an irresistible explosion of flavor.
Perfect for surprising your guests or treating yourself to something special, they are ideal at any time of the day!
Shall we prepare them together?
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3/4 cup rice flour
- 1/3 cup gluten-free potato starch
- 2 eggs (at room temperature)
- 7/8 cup fresh whipping cream (lactose-free/plant-based is also fine)
- 7/16 cup sugar
- 2 tsp baking powder
- 2.8 oz white chocolate
- 3.5 oz mango
- 1/2 lemon (grated zest)
- 1/3 cup coconut flour
Steps
Preheat the oven to 350°F. Prepare all the ingredients, grate the white chocolate using a coarse grater, and dice the mango.
In a large bowl, beat the eggs with the sugar until you get a frothy mixture.
Add the fresh cream while continuing to beat, the grated lemon zest, and a pinch of salt.Incorporate the flours, that is, rice, starch, and coconut, the baking powder, and the grated white chocolate.
Mix well until you get a homogeneous mixture.
Lastly, add the diced mango.
Pour the batter into muffin molds, filling them about 3/4 full. I use paper liners and place them in the muffin tray.
Bake at 350°F for 25 minutes. Always do the toothpick test to check for doneness.
