mango poppy seed muffins


when frank lived in the city he would often take me to his neighborhood coffee shop, third rail coffee.  we would go in early on a saturday morning and have a coffee and a muffin before the nyu students descended upon us.  each time we got a muffin they were different, with various fruits, nuts, and added flavors. sometimes they would have: cranberry-peach, raspberry-chocolate, pumpkin-pecan-apple, and bran with mango and raspberries.  each time we ate one of those yummy muffins they were spot on – despite the fact that some of the concoctions were a little “out there.”  we found out they were made at blue sky bakery, in brooklyn. now that we live in brooklyn, you would think we would go there everyday. we don’t. haven’t been there once.  one day we will…something to look forward to.  in any event, the muffins before you are inspired by the muffins at blue sky bakery.  i tried to combine 2 ingredients that are uncommon but complimentary at the same time. i found that the end product was super satisfying in my quest for weird. hopefully you will agree.

this recipe calls for almond flour.  i used honeyville, because it is a finer grind of almond flour than bob’s red mill, and therefore bakes with better results.  you can use bob’s red mill but may find that your muffin will be more dense.  alternatively, you can use the mango and poppy seed combination in a muffin recipe of your own.  i use it here, with almond flour, because it is what my body tolerates.  lastly, i used honey as a sweetener, but feel free to substitute that with agave nectar.


adapted from Elana’s Pantry

:: makes 4 muffins ::

1 cup almond flour

2 eggs

1 tablespoon + 1 1/2 teaspoons raw honey

1 tablespoon poppy seeds

1 quarter mango cut into pieces

1/4 teaspoon baking powder

1/2 teaspoon apple cider vinegar

a pinch of fine grain sea salt


:: directions ::

preheat the oven to 350°

•line a muffin tin with paper holders

•cut one side of the mango. slice and cut into cubes or slices – set aside

•combine the almond flour, baking soda, and salt – combine with a whisk

•mix the eggs with the honey and then add the apple cider vinegar

•next, add the flour mix to the wet mix and combine

•using a spatula, fill tins a quarter of the way up with batter

•arrange the cubes or slices of mango, then divide the rest of the batter to fill the muffin tin

bake for 16-20 minutes, depending on your oven

let cool for 30 minutes before devouring

:: enjoy ::