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Ingredients
- Muffins:
- 1/2 cup dates
- 1/2 cup nearly ripe mango flesh
- 3 eggs or 3 tbs psyllium egg
- 2 tbs coconut oil
- 2 tbs honey or rice syrup
- 1/8 th tsp stevia powder
- 2 tbs oat flour or flax meal
- 3 tbs coconut flour (48g)
- Pinch salt
- 1/4 tsp baking soda (1/2 tsp if using psyllium egg)
- Psyllium Egg:
- To 2 tsp psyllium seeds or powder add 120 ml of hot water and let sit for 20-30 minutes.
- Topping:
- 3 tbs dried coconut
- 2 tbs oat flour or flax meal
- 2 tbs honey or rice syrup
- 2 tbs coconut oil
- 2-3 tbs walnut pieces - optional
Preparation
Step 1
Muffins:
Preheat oven to 170oc and line a 6 muffin pan with liners.
Add the dates, mango, egg, coconut oil and liquid sweetener and blend until smooth and pureed. Set aside while you prepare the dry mixture.
Add the oat flour, coconut flour, stevia, salt and bi-carb to a mixing bowl and stir to combine making sure to remove all lumps.
Add the mango mixture to the dry mixture and fold through until just combined then spoon into the muffin pan.
Quickly add all of the streusel ingredients to the same blender without cleaning it out then pulse to combine. It’s a very wet mix; don’t overdo it, as it’s nice to leave some of the walnuts in pieces for crunch.
Divide the mixture over the top of the muffins then bake in the oven for 20-25 minutes or until done.
Allow to cool then enjoy!