Coconut Mango Muffins

Directions

1. 1

   Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners.

2. 2

   Combine the ground flaxseed and water and set aside to thicken. Stir the lime juice into the Almond Breeze Unsweetened Original Almondmilk Coconutmilk and set aside.

3. 3

   In a large bowl, combine the flour, baking powder, salt, cinnamon and ½ cup of sugar. In a medium bowl, whisk together the flaxseed mixture, almond milk/lime juice mixture, coconut oil and vanilla.

4. 4

   Pour the wet ingredients into the bowl of dry ingredients and stir until just combined. Do not overmix. Fold in the diced mango.

5. 5

   Evenly divide the batter into the muffin cups, filling each about three-quarters full. Sprinkle with the coconut flakes and bake for 15 to 20 minutes, or until a toothpick inserted comes out clean.

6. 6

   If desired, sprinkle lightly with the remaining sugar and finely chopped toasted coconut almonds for added crunch.