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Mango Poppy Seed Muffins

Mango Poppy Seed Muffins Recipe

Tangy and sweet, these are a hit with all my kids.
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Course: Dessert/Breakfast
Cuisine: International
Keyword: < 30 Mins, Breads, Easy, Fruit, Kid-Friendly, Kosher, Mango, Quick Breads, Toddler-Friendly, Tropical, Vegan
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 12 muffins
Calories: 200.7kcal

Ingredients

  • 1 3/4 cups whole wheat flour
  • 2 cups mango puree (about 5 mangoes)
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon nutmeg
  • 6 tablespoons coconut oil
  • 3/4 cup sugar
  • 2 tablespoons flax seeds
  • 6 tablespoons water
  • 1 teaspoon vanilla extract
  • 5 teaspoons poppy seeds, plus extra for sprinkling on top

Instructions

  • Preheat oven to 375 and place liners in a muffin tin.
  • Pulse flax seeds and water in blender until smooth.
  • Mix together mango, coconut oil, sugar, flax-water mixture, vanilla, and poppy seeds until well blended.
  • In a separate bowl, whisk together flour, salt, baking powder, baking soda, and nutmeg.
  • Pour wet mix into dry and beat together with a wooden spoon until mixed through.
  • Divine into muffin tin, sprinkle poppy seeds on top and bake for 17-25 minutes or until a fork inserted in muffins comes out clean.
  • Cool and enjoy!

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Nutrition

Serving: 76g | Calories: 200.7kcal | Carbohydrates: 30.4g | Protein: 3.1g | Fat: 8.6g | Saturated Fat: 6.2g | Sodium: 163.2mg | Fiber: 3g | Sugar: 16.5g