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The next stop on my never ending journey to find the perfect muffin takes me here: mango chocolate chip. Buying mangoes can be a lot like playing the lottery, you may get a winner or you may get a totally rotten brown and disgusting mess (I guess that part only applies to the mangoes, not the lottery but I think you see where I’m going with the analogy, right?) Anyway, yesterday I got a winner- nicely orange, sufficiently juicy and just right sweet. So naturally my first thought was: muffin! And why not throw some chocolate chips into the mix just for good measure.

Mango Chocolate Chip Muffins (Vegan)

1/3 cup vegetable oil

½ cup sugar

2 Tbsp. ground flax seed

1 cup non-dairy milk

1 tsp. vanilla

1/3 cup oats

1 medium ripe banana

2 cups white whole wheat flour

1 tsp. baking powder

½ tsp. baking soda

¼ tsp. salt

½ tsp. cinnamon

1 small mango, peeled and diced (about 2/3 cup)

1/3 cup vegan chocolate chips

Streusel Topping

2 Tbsp. oats

1 Tbsp. ground flax seed

½ tsp. cinnamon

3 Tbsp. brown sugar

2 Tbsp. vegetable oil

In a food processor or blender combine vegetable oil, sugar, flax, milk, vanilla, oats and banana. Process mixture until well combined, at least 30-45 seconds. Set aside. In a small mixing bowl combine flour, baking powder, baking soda, salt, and cinnamon. Add wet mixture to dry and mix until just combined. Fold in mango and chocolate. Divide batter evenly among a prepared 12 cup muffin pan. If you are using the streusel topping combine ingredients in a small bowl and divide evenly among muffins. Bake in a 350 degree oven for about 30 minutes. Remove from pan to cool.