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.