Spiced Mango Muffins

Pinterest is a wonderfully bad thing.  I get a TON of recipes from it.  Last year, I found a recipe for Spiced Mango Muffins that we ALL fell in LOVE with. Primarily because they have cardamom in them. (We LOVE cardamom!) Just this past Sunday, I thought I would try making these muffins again with some alterations to make them more healthy.  They turned out pretty awesome so, I thought I would spread the love.

Spiced Mango Muffins

1 1/2 cup diced fresh mango, about 1 large mango
2 cups fresh ground whole wheat flour (instead of all-purpose)
3 teaspoons baking powder
1/2 teaspoon sea salt (instead of regular table, it has more minerals and less processing)
2 heaping teaspoons ground cinnamon
1/2 - 1 heaping teaspoon ground cardamom (we like it stronger)
1/2 leveled teaspoon ground nutmeg
1/4 cup sucanat (instead of sugar)
1/2 cup mashed overripe banana (instead of sugar)
1 egg
1 teaspoon vanilla extract
1 cup coconut milk or regular milk (I used regular, but as I was typing this out I had the idea of using coconut milk.)
1/4 cup walnut oil (instead of canola)

Directions

1. Preheat your oven to 400 degrees. (375 if you have a dark or non-stick pan)
2. In a large mixing bowl, combine flour, baking powder, salt, sucanat, and spices.
3. In a separate bowl, beat the egg with fork or whisk, and then stir in the milk, vanilla and oil.
4. Make a “well” in the flour mixture and then pour all of the liquid mixture in.
5. Mix the dry and liquid ingredients until just moistened. (batter will be somewhat lumpy).
6. Fold in the fresh mango.
7. Divide the batter into prepared (with spray) muffin cups or a muffin tin.
8. Bake for 20-25 minutes, or until golden brown.

Enjoy!! We sure did.  :)