Got fruit? Any puree might work! (adjust sweetener accordingly 😛 )
2 1/2 cups blanched almond flour
1/2 tsp salt
1 1/2 tsp baking powder
1 tsp cinnamon
1/2 cup plus 1 Tbsp coconut sugar
2/3 cup coconut cream (unsweetened)
3 large eggs, beaten
2/3 cup smooth, ripe mango puree
1 tsp vanilla
Preheat oven to 350 degrees, and line ~12 standard muffin cups.
Combine the almond flour, salt, baking powder, cinnamon, and coconut sugar. In a larger bowl, beat together the eggs, coconut cream, mango puree, and vanilla until smooth.
Mix the wet and dry ingredients, and divide among muffin cups. Bake for 20-25 minutes, or until a toothpick juuuust comes out clean (maybe moist crumbs).