Mango Muffins

Ingredients:

• 2 cups whole wheat flour (also tried spelt flour with some buckwheat flour mixed into it! healthy and gluten tolerated)
• 1 tsp baking soda
• 1 tsp baking powder
• ¼ tsp ground cinnamon
• ½ tsp salt
• 1 1/2 ripe mangos
• ½ cup honey or other sweetener (also tried it with half honey, half cane sugar before)
• ¼ cup neutral tasting baking oil (I used canola oil)
• 1 tsp vanilla extract
• 2 tbsp greek style vegan jogurt
• 3 tbsp coconut milk

optional: handful of chocolate chips or shredded coconut

Instructions:

Preheat your oven to 350ºF.
Grease 12 big or 14 smaller muffin cups. 
Peel the mangoes and place them in a blender to make the puree (leave 1/2 a mango to dice for later). Combine all the dry ingredients in a medium-sized bowl. 
Blend the mango puree, jogurt, coconut milk, honey, oil, and vanilla in a large bowl or you just add it to the blender and mix it in as well.
Fold the wet ingredients to the dry, add the diced mango and optional chocolate chips, and stir with a spoon just until combined. Try not to overmix or the muffins won't rise as well.
Bake the muffins for 30 minutes, or until toothpick inserted in a muffin comes out clean.

Let the muffins cool or take them out of the cups when they are still warm and serve them with some honey or agave syrup on top.