

- 1 cup [url href=”https://www.amazon.com/gp/product/B00KQ1AVAW/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00KQ1AVAW&linkCode=as2&tag=thelocalsprou-20&linkId=ec7693bb2bde02a263b4b0c138b327f2″ target=”_blank” rel=”nofollow”]chickpea flour[/url]
- 1 cup [url href=”https://www.amazon.com/gp/product/B0045VZTIS/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0045VZTIS&linkCode=as2&tag=thelocalsprou-20&linkId=c7554bb0f3286528e03a5b902f5d3f49″ target=”_blank” rel=”nofollow”]cornmeal[/url] (ensure gluten free for gf eaters)
- 2 tsp poppy seeds
- 1 tsp. baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup honey
- 2 eggs
- 1/3 cup olive oil
- 1/2 cup plant based milk (I used [url href=”http://malkorganics.com/products/” target=”_blank” rel=”nofollow”]cashew milk[/url])
- 1 tsp vanilla
- 1/2 ripe mango, diced into roughly 1/8 inch pieces
- Preheat oven to 350 degrees F. Lightly grease your muffin tins* (or line with cupcake liners) and set aside.
- In a large bowl, whisk chickpea flour, cornmeal, poppy seeds, baking powder, baking soda and salt.
- In a medium sized bowl, combine the honey, eggs, oil, milk, and vanilla. Whisk until smooth.
- Pour the wet mixture over the dry mixture and stir until well combined. Gently stir in the mango.
- Fill each muffin cup until about 2/3 full with batter and bake for about 15-20 minutes or until dark and a toothpick comes out clean when inserted.
- Let rest in muffin tins for about 10 minutes then carefully remove and let cool on cooking rack until ready to serve.