Ingredients

• 1.5 cup - whole wheat pastry flour
• 2 cups - mango puree
• 1/4 tsp - salt
• 2 tsp - baking powder
• 1/2 tsp - baking soda
• 1 tsp - nutmeg
• 6 tbsp - canola oil
• 3/4 cup - sugar
• 2 tbsp - powdered flax seeds mixed well with 6 tbsp water
• 1 tsp - vanilla extract

How to Make Mango Muffins

• Mix the flour, salt, baking soda, baking powder and chopped nuts.
• In a larger bowl, mix the oil, sugar, flax seed-water mixture, mango, and vanilla extract.
• Mix in the flour mixture until all the wet ingredients are just moist. Do not overmix.
• The batter should be lumpy, like pancake batter, rather than smooth.
• With a standard-sized ice cream scoop, or with a tablespoon, divide the batter equally among the 12 muffin tins.
• Bake for about 17 minutes in a 375 degree oven or until a toothpick inserted in the middle of a muffin comes out almost dry, with a few crumbs sticking to it.
• Let cool for a couple of minutes before unmolding.
• Recipe courtesy: Holy Cow Vegan