Mango Poppy Seed Muffins

• 1 34 cups whole wheat flour
• 2 cups mango puree (about 5 mangoes)
• 14 teaspoon salt
• 2 teaspoons baking powder
• 12 teaspoon baking soda
• 1 teaspoon nutmeg
• 6 tablespoons coconut oil
• 34 cup sugar
• 2 tablespoons flax seeds
• 6 tablespoons water
• 1 teaspoon vanilla extract
• 5 teaspoons poppy seeds, plus extra for sprinkling on top

1. Preheat oven to 375 and place liners in a muffin tin.
2. Pulse flax seeds and water in blender until smooth.
3. Mix together mango, coconut oil, sugar, flax-water mixture, vanilla, and poppy seeds until well blended.
4. In a separate bowl, whisk together flour, salt, baking powder, baking soda, and nutmeg.
5. Pour wet mix into dry and beat together with a wooden spoon until mixed through.
6. Divine into muffin tin, sprinkle poppy seeds on top and bake for 17-25 minutes or until a fork inserted in muffins comes out clean.
7. Cool and enjoy!

whole wheat flour, mango puree, salt, baking powder, baking soda, nutmeg, coconut oil, sugar, flax seeds, water, vanilla, poppy seeds

Taken from www.food.com/recipe/mango-poppy-seed-muffins-476542 (may not work)