These whole wheat muffins are really special, they have a deep, layered flavor profile that will keep your friends and family enchanted, and no one will guess that there isn’t a sprinkle of refined sugar in them!
Ingredients:
1 1/2 cup whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1 tsp cinnamon
1 Tbs dried orange peel (from the spice aisle)
1/2 cup pureed dates (or as finely chopped as you can get in your food processor)
1 lime, juiced
3 Tbs vegetable oil
1 cup mango nectar
1 Tbs vanilla extract
1 tsp almond extract
1/4 tsp orange extract (optional)
3/4 cup mango, finely diced (about 1 mango)
1 cup shredded carrot, squeezed of excess liquid
Instructions:
Preheat oven to 350 degrees, line a muffin tin with paper cups or grease the tin. In a large bowl combine the flour, baking powder, baking soda, salt, cinnamon, and orange peel. Combine well.
In a second bowl combine the pureed dates, lime juice, mango nectar, oil and extracts and whisk until mostly homogeneous. Pour the wet mixture into the dry ingredients and stir gently until just moistened. Gently fold in the carrot and mango. Let the batter rest for 30 minutes before baking.
After resting 30 minutes, fill muffing cups 1/3 full, then back at 350 degrees for 25-30 minutes until toothpick inserted into center of muffin comes out clean. Let rest in pan for 5 minutes then allow to cool on wire racks.
Nutritional Info Mango Carrot Muffins
