Vegan Mango Muffins

These Mango Muffins were born of the ethereal urge for breakfast gluttony combined with a practical need to finish that mango puree in the refrigerator before it went bad. I tweaked my vegan Banana Muffins recipe to make these, replacing the two bananas with two cups of the mango puree. And just for the heck of it, I used nutmeg as the spice in these muffins, instead of cardamom which is my usual favorite spice for anything mango. I love nutmeg but don’t use it nearly as much as I do other spices in my kitchen, and their mysteriously rich kick in the muffins reminded me of what I’d been missing. These muffins are mangoey, but not too sweet, so they are almost (although not quite) as good as eating my Mango Cupcakes or my Mango Bread. And they are healthier, made as they are with whole-wheat pastry flour. I didn’t add any nuts to these, but blanched, slivered almonds would be great here. Hope everyone is enjoying the weekend– it is a welcome long weekend for those of us here in the United States. Fourth of July or Independence Day is a very special holiday all over the country but it is especially spectacular in my hometown of Washington, D.C. that hosts an all-day party, including concerts, on the National Mall, all of it ending in a gorgeous display of fireworks. It’s a hot, humid but incredibly special treat that everyone should enjoy at least once in their lifetimes. Check to get new recipe updates by email.

Enjoy the recipe, all!