In bowl, whisk avocado oil, butter and sugar until smooth. Add eggs, vanilla, lime zest and mango puree. Whisk to combine and set aside.
In another bowl, combine the flour, baking powder and salt. Sift mixture three times (this step will yield extra-fluffy muffins!).
In large bowl, combine both wet and dry ingredients and stir in poppy seeds until combined.
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.
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.
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Mango Poppy Seed Muffins
Amount Per Serving (1 g)
Calories 191Calories from Fat 81
% Daily Value*
Saturated Fat 3g15%
Vitamin A 291IU6%
Vitamin C 6mg7%
* Percent Daily Values are based on a 2000 calorie diet.