Mango Carrot Muffins

I just ate the most delicious muffin, and I made it myself! I don't have much muffin making experience, but today, after a nice audition, I felt compelled to make Vegan Muffins.

I work in an amazing restaurant, and am inspired by the pastry chefs every day.  The muffins at Peacefood Cafe never disappoint, nothing does (especially not in the baked department). I didn't think I was a muffin girl, but the bakers never fail to impress me with their unique batches of spelt flour baked muffins! Yesterday it was Mango Brazil Nut; before then it was Lemon Strawberry, and before that Pineapple Walnut, Yum!

So today I decided to head down to Westerly and pick up a bag of Spectrum Ground Flax Seed (buy one get one free !!!) to use as an egg replacer in my muffins.  I wanted to bake vegan because it seems so silly to have to buy half a dozen eggs just to use a couple in a recipe.
I remembered that I had delicious "Champagne" Mangoes at home, and thought "Yes, Mango Muffins!"  Thank God I went to Westerly and walked down the aisle with the flour, because I was reminded that I had none at home. Whew!
I picked up a bag of Bob's Organic Whole Wheat Pastry Flour, and looked at the back for a special recipe, and WHAM! I was hit with more inspiration. There was a recipe for Carrot Cake on the back! I just bought carrots the night before, so then I thought, "OH Yes, Carrot Mango Walnut Muffins!"

Then with my bag of necessities I rushed home, and the fun began.

These muffins taste incredible, and look it too. They are not too sweet, I used 1/2 cup of Brown Sugar, but any natural sweetener will work too. Instead of the Canola Oil, I used Coconut Oil for a little Tropical feel, and threw in a bit of Ground Cardamom, Cinnamon, and Ginger for some more spice.
They are moist, and after 40 minutes in the oven, completely and perfectly done.  There is fresh juicy mango in every bite, and I think I'm officially in love with a Muffin.

Mango Carrot Muffins

(inspired by Bob's Red Mill and Peacefood Cafe)

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 tablespoons 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. I started checking mine with a toothpick after 25 minutes. Because these muffins are filled with so much fruit, they may take up to 40 minutes to bake. 

Enjoy, I'm sure you will!