Mango Lime Muffins

I'm not quite sure how it happened, but I suddenly got incredibly busy this summer. I've been working almost every night at a Thai restaurant, running errands, making appointments, trying to see old friends, and planning for my huge scary exciting Europe trip. 

Yeah, that's the big one.

I officially bought my plane ticket the other day, so suddenly this whole thing has become a lot more real. 
September 5th. 9pm. London here I come. Then on to Paris, Spain, Italy and Greece, with a little wiggle room in between so that I can do some spontaneous traveling. I can barely even contain my excitement!

Anyway, needless to say, this trip has been taking up a lot of my brain space. I have had a lot of people ask me if I will keep blogging while I'm away and the answer is yes! That's So Vegan will temporarily become a travel blog, still centered around food, but with many more life experiences thrown in the mix.

For now, however, the brutal heat in Minneapolis has cooled down and I can finally get back to baking. I tried a couple of no-bake recipes during the 100º weather, but those really don't do it for me as much as watching something magically transform in the oven.

These muffins are lovely for summer mornings. They are light, sweet, and citrus-y and will start your day off right alongside a tall glass of iced tea. 

Mango Lime Muffins

makes 1 dozen muffins

1 1/2 cup flour
1/3-1/2 cup sugar (depending on your sweet tooth)

2 tsp baking powder

1/2 tsp salt

zest of 1 lime

juice from 1 lime

1/4 cup canola oil

3/4 cup almond milk

1 cup diced mango, fresh or frozen

2 tbsp flaked coconut 

1 tbsp sugar

1. Preheat your oven to 375º and line a muffin tin. 

2. In a large bowl, combine the flour, sugar, baking powder, salt and lime zest. Whisk together the lime juice, oil and almond milk in a smaller bowl, then add the wet ingredients into the dry. Stir until just combined and fold in the mango pieces. 

3. Pour the batter into the muffin liners, filling each about 3/4 of the way full. Mix the coconut with the tablespoon of sugar and sprinkle a bit on the top of each muffin. Bake for about 25-30 minutes, or until the coconut begins to toast and a toothpick comes out clean.