Mango Poppy Seed Muffins
Prep time
Cook time
Total time
These Mango Poppy Seed Muffins are the perfect summer snack or addition to brunch. With only a dozen simple ingredients, you can have these delicious muffins on your picnic table easily and quickly!
Recipe type: Snack, Side, Dessert
Cuisine: Gluten Free
Serves: 12 medium-sized muffins
  • 1 cup chickpea flour
  • 1 cup cornmeal (ensure gluten free for gf eaters)
  • 2 tsp poppy seeds
  • 1 tsp. baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • ½ cup honey
  • 2 eggs
  • ⅓ cup olive oil
  • ½ cup plant based milk (I used cashew milk)
  • 1 tsp vanilla
  • ½ ripe mango, diced into roughly ⅛ inch pieces
  1. Preheat oven to 350 degrees F. Lightly grease your muffin tins* (or line with cupcake liners) and set aside.
  2. In a large bowl, whisk chickpea flour, cornmeal, poppy seeds, baking powder, baking soda and salt.
  3. In a medium sized bowl, combine the honey, eggs, oil, milk, and vanilla. Whisk until smooth.
  4. Pour the wet mixture over the dry mixture and stir until well combined. Gently stir in the mango.
  5. Fill each muffin cup until about ⅔ full with batter and bake for about 15-20 minutes or until dark and a toothpick comes out clean when inserted.
  6. Let rest in muffin tins for about 10 minutes then carefully remove and let cool on cooking rack until ready to serve.
*I used medium-sized muffin tins, but mini or regular sized muffin tins will work as well—just note that the baking time will vary slightly.
Nutrition Information
Serving size: 1 (of 12 muffins) Calories: 234 Fat: 10.4g Saturated fat: 3.3g Unsaturated fat: 0g Trans fat: 0g Carbohydrates: 32.6g Sugar: 15.6g Sodium: 175mg Fiber: 4.2g Protein: 5.4g Cholesterol: 27mg
Recipe by The Local Sprout at