Mango Twist Muffins

This old family favorite was due for a makeover, and that's just what I did. Not only did I give the flavor a change-up, I healthified it (a little bit), too. If you've never tried replacing vegetable oil with unsweetened applesauce, it's a 1:1 ratio and works like a charm. This recipe could be even healthier by replacing the all purpose flour with almond flour and the sugar with coconut palm sugar and reducing the salt! These muffins freeze great, too, so you can pull them out the night before to thaw, or pop them in the microwave for a quick before school breakfast during the week.

Mango Twist Muffins

(makes 45 standard size muffins)

[ ingredients ] 

4 c. all purpose flour

2 1/2 c. sugar

5 tsp. baking powder

4 tsp. cinnamon

1 tsp. sea salt

6 eggs

1 c. coconut oil, melted

1 c. unsweetened applesauce

4 tsp. vanilla

2 1/2 c. grated carrots

1 c. chopped pecans

3/4 c. unsweetened coconut flakes

1 can (15oz) diced mangos in water (no sugar added), drained

Sugar in the raw, for topping (if desired)

[ directions ]

Preheat oven to 350 degrees. Prepare muffin pans by placing muffin papers into the pan.

Place carrots in a food processor and pulse until finely chopped. Combine all dry ingredients in a large bowl. In a separate bowl, mix 6 eggs, coconut oil, applesauce and vanilla.  Once combined, add carrots, pecans, and coconut. Once thoroughly mixed, fold in mangos gently. 

Scoop muffin batter into each muffin paper until about 3/4 full. Sprinkle sugar in the raw over the top of each muffin for a crispy finished product, if desired. Bake 20-25 minutes or until toothpick comes out clean. Enjoy!