Dairy-free Peach & Mango Muffins - Recipe

For the muffins:
1 cup mixed fruits
>such as peach, mango and strawberry; peach fruit salad<
1 1/2 cups unsweetened peach medley applesauce
2 cups all-purpose flour
1/2 cup packed brown sugar
1 tbsp. baking powder
4 tbsp. vegetable oil
2 lightly beaten eggs

Preheat the oven to 350F. In a small bowl, lightly crush the cup of mixed fruit with a fork. In a medium bowl, mix the flour, sugar, and baking powder. In a large bowl, beat the eggs and oil. Add the applesauce to the eggs and oil and mix well. Stir in the flour mixture until well combined. Gently fold in the crushed fruit until evenly dispersed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove from the oven and cool for 30 minutes. 

Makes approximately 12 muffins

Mini Lime, Mango & Coconut Cupcakes - Recipe

3 tbsp. almond meal
1/2 cup flaked coconut
1 1/2 cups confectioners/icing sugar, sifted
1 1/2 cups all-purpose flour
1 tsp. baking powder
1/2 cup unsalted butter, melted
5 eggs (whites only)
1/2  cup fresh, or frozen mango thawed, finely chopped
2 tbsp. shredded coconut
1 tbsp. finely grated lime zest
Preheat the oven to 375F. In a large bowl, combine the almond meal, flaked coconut, icing sugar, flour and baking powder. Stir in the butter, followed by the egg whites. Gently fold in the mango and lime zest. Spoon a heaping tablespoon of batter into each well of a mini muffin tin lined with baking cups. Drop some shredded coconut on top of each cupcake. Bake for 12-15 minutes. Remove from the oven and cool for 5 minutes. Remove cupcakes from the pan and cool on a wire rack for an additional 25 minutes.

Makes approximately 24 mini cupcakes