Mango Poppy Seed Poppers

With the peak of mango season at hand and everyone’s trees getting ready to drop here isn sunny Florida, you will be seeing several mango recipes from me. We only get these beauties in all of their glory once a year. After this, they are picked green, shipped around the world and gassed to ripen.. Not my idea of healthy food. So eat them while you can and enjoy their unique flavor.

Again, as usual, this recipe came from a need to use a pile of poppy seeds I have. About a month ago I ordered several spices, oils, extracts and whatnot online. Everything was sold by the weight and I somehow forgot how little poppy seeds weigh. Let’s just say, you’ll be getting poppy seed recipes from me from time to time.

Poppy seeds unique nutty aromatic flavor is due to many fatty acids and essential volatile oils. They are high in fiber and mono-unsaturated fatty acids in addition to a variety of vitamins and minerals. A great addition to your diet. This recipe is for mini muffins but you can easily make them into regular size muffins and increase the baking time.

The Good Stuff:

  • 1 cup pureed mango
  • 3 eggs
  • 1/2 teaspoon vanilla
  • 2 tablespoons coconut sugar
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons flax
  • 1/2 teaspoon baking powder
  • 3 tablespoons poppy seeds
  • 1/4 cup coconut flour
  • 2 tablespoons almond flour

The How To:

  • Preheat oven to 400 degrees.
  • Combine the pureed mango, eggs, vanilla, sugar and coconut oil in a blender until well blended.  (Do not add hot coconut oil to uncooked eggs. Although the coconut oil needs to be melted, make sure it  is cool enough to not “cook” the eggs.)
  • In another bowl, mix together flax, baking powder, poppy seeds and flours.
  • Slowly mix the dry ingredients into the wet ingredients and blend until smooth.
  • Using coconut oil or ghee, oil the inside of a mini muffin pan.
  • Pour batter into the pan and bake for 18-22 minutes, until a toothpick inserted comes out clean.

 

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6 Responses to Mango Poppy Seed Poppers

  1. Widdi September 2, 2012 at 8:28 pm #

    Hi! When you say flax in your recipes, do you mean whole flax seeds or ground flax seeds? Or something else? 🙂 Can’t wait to try this (will if work if I leave flax out?). Thanks!

    • AngelaVieux September 3, 2012 at 7:43 pm #

      I use ground flax seeds. You can purchase ground flax or buy the whole seeds and grind them in a coffee grinder. Let me know how they turn out!

      • AngelaVieux September 3, 2012 at 7:48 pm #

        Oh ya… And I’m sure they will work fine if you decide to leave them out.

    • AngelaVieux September 3, 2012 at 7:44 pm #

      I use ground flax seeds. You can purchase ground flax or buy the whole seeds and grind them in a coffee grinder. I’m sure it will work find if you decide to leave them out as well. Let me know how they turn out!

  2. Lisa July 7, 2013 at 8:40 pm #

    I tried these today. I didn’t have any poppy seeds, so I substituted broken pecan pieces. And I didn’t have coconut sugar, so I used honey. These were quite delicious! They were quite moist, and had a nice mango flavour to them. I also didn’t bake them in the mini moulds, and they made about 9 medium sized muffins. Thank you so much for the recipe!

    • AngelaVieux July 9, 2013 at 11:12 am #

      Ooh! Thanks for the substitution ideas. That sounds amazing!

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