Tropical Summer Muffin

We made these muffins this weekend for breakfast and they were perfect.  Moist and not too sweet.  They are filled with toasted coconut, bananas and mangoes. The hot weather of summer definitely helped to make us feel like we were on vacation with these guys!
The mangoes in this particular batch happened to be a little bit tart but it gave the muffin a very fresh taste that everybody loved.

My six year old and I just got back from the market with summer zucchini....we are on a muffin bend.
Check back soon for those!

Tropical Summer Muffin

Preheat the oven to 350 degrees and lightly coat a muffin tin with non-dairy spray.

Whisk together in a measuring cup and allow to sit for 5 minutes:

1 cup of almond milk (rice or soy is fine too)

1 teaspoon organic apple cider vinegar

In medium bowl whisk together, including the milk mixture:

1/4 cup organic canola oil

3 teaspoons organic vanilla extract

2/3 cup organic brown sugar

In a medium bowl whisk together:

2 cups of organic whole wheat pastry flour

1/4 cup golden flax seed meal

1 teaspoon baking powder

1/2 teaspoon kosher salt

1/2 teaspoon baking soda

Toss into the flour mixture to coat:

1/2 cup toasted coconut (toast the coconut on a baking tray for 4 minutes in the preheated oven)

reserve a little coconut for sprinkling on top 

1 cup diced mango

Combine the dry mixture to the wet ingredients and mix gently.  Then gently fold in:

1 mashed banana

Pour the batter evenly into the muffin tin filling each one 3/4 full.

Sprinkle the top with a pinch of organic sugar (I use turbinado) and a little bit more toasted coconut.

Bake at 350 degrees for 22-25 minutes or until a toothpick inserted in the center comes out clean.

Remove from the oven and allow the muffins to rest for 5 minutes in the pan before turning them out onto a wire rack to cool.

Enjoy them fresh but for an anytime vacation....wrap them individually and freeze for up to a month.  Just let them come to room temperature before serving.

Yum!