Mango Carrot Muffins
Prep time
Cook time
Total time
Serves: 12
  • Mango Carrot Muffins
  • (inspired by Bob's Red Mill and Peacefood Cafe)
  • 1 cup Whole Wheat Pastry Flour
  • ¾ tsp Baking Soda
  • 1 tsp Baking Powder
  • ¼ tsp Salt
  • 1 tsp Ground Cinnamon
  • ¼ tsp Ground Cardamom
  • ¼ tsp Ground Ginger
  • 2 tablespoons Flax Seed (+6 Tbsp Hot Water to replace eggs)
  • ½ cup Coconut Oil Melted
  • ½ cup Brown Sugar
  • 1 cup Diced Ripe Mango
  • 1 cup Freshly Grated Carrot
  • ¼ cup chopped Walnuts
  1. Preheat oven to 350, and prepare a muffin tray.
  2. 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.
  3. Now add the Coconut Oil and Brown sugar, stir.
  4. Add the Mango and Carrot, and stir gently.
  5. In a smaller bowl mix together remaining dry ingredients, excluding the walnuts.
  6. Add this mixture along with walnuts to the wet mix and stir gently until just combined.
  7. Spoon the mixture into muffin cups, and bake for about 35-40 minutes. Because these muffins are filled with so much fruit, they may take up to 40 minutes to bake.
Recipe by Sweet Potato Soul by Jenné Claiborne at