Mango Poppy Seed Muffins
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 16
Calories: 191 kcal
Ingredients
- 2 eggs (room temperature)
- 6 oz. Vitacost Organic Light Brown Sugar or monk fruit sweetener
- 1/3 cup avocado oil
- 1/4 cup butter (room temperature)
- 1 Tsp. vanilla
- Pinch lime zest
- 1 cup mango puree (see notes section)
- 2 cups King Arthur All-Purpose Flour
- 2 tsp. baking powder
- 1/2 Tsp. Vitacost Himalayan Salt
- 2 Tbsp. Shiloh Farms Organic Poppy Seeds
Instructions
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Preheat oven 375 degrees F. Line muffin pan.
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In bowl, whisk avocado oil, butter and sugar until smooth. Add eggs, vanilla, lime zest and mango puree. Whisk to combine and set aside.
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In another bowl, combine the flour, baking powder and salt. Sift mixture three times (this step will yield extra-fluffy muffins!).
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In large bowl, combine both wet and dry ingredients and stir in poppy seeds until combined.
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Scoop batter into lined muffin pan cups – fill each cup close to the top. Bake 30-35 minutes or until golden. To see if they’re ready, insert toothpick into the center of a muffin, if it comes out clean, remove and cool on wire rack before serving.
Recipe Notes
- For homemade mango puree, cut large mango into chunks and blend. The mixture acts as a natural thickener and sweetener.
- Store muffins in tin box or glass cake stand with cover for up to three days on counter. Muffins can last up to eight days in refrigerator.
- To order these ingredients from one convenient place, visit Vitacost.com – or click here to add to cart!
Nutrition Facts
Mango Poppy Seed Muffins
Amount Per Serving (1 g)
Calories 191
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g15%
Cholesterol 28mg9%
Sodium 97mg4%
Potassium 141mg4%
Carbohydrates 26g9%
Fiber 1g4%
Sugar 13g14%
Protein 3g6%
Vitamin A 291IU6%
Vitamin C 6mg7%
Calcium 70mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.