Looking for an affordable way to show mom you care this Mother’s Day? We suggest bonding at a yoga class OR checking out MyYogaOnline who from May 12-31, unlocks 1000 video yoga classes that will be available to stream … then whip up a batch of these Mango Carrot Muffins from Jenné Claiborne of Sweet Potato Soul. Mom is sure to love these sweet (but not too sweet) muffins, which can easily be made vegan.
Mango Carrot Muffins
Ingredients
- 1 cup Whole Wheat Pastry Flour
- 3/4 tsp Baking Soda
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 1 tsp Ground Cinnamon
- 1/4 tsp Ground Cardamom
- 1/4 tsp Ground Ginger
- 2 Tbsp. Flax Seed (+6 Tbsp Hot Water to replace eggs OR use 2 eggs)
- 1/2 cup Coconut Oil Melted
- 1/2 cup Brown Sugar
- 1 cup Diced Ripe Mango
- 1 cup Freshly Grated Carrot
- 1/4 cup chopped Walnuts
Preheat oven to 350, and prepare a muffin tray. In a large bowl create the flax egg replacement by adding 6 tablespoons of hot water to 2 tablespoons of ground flax seed, stir and let sit for a minute, or until it begins to thicken. Now add the Coconut Oil and Brown sugar, stir. Add the Mango and Carrot, and stir gently.
In a smaller bowl mix together remaining dry ingredients, excluding the Walnuts. Add this mixture along with Walnuts to the wet mix and stir gently until just combined.
Spoon the mixture into muffin cups, and bake for about 35-40 minutes, checking with a toothpick after 25 minutes. Because these muffins are filled with so much fruit, they may take up to 40 minutes to bake.