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Mango Lassi Poppy Seed Muffins
As a play on the flavors in an Indian Mango Lassi drink, this Mango Muffins Recipe has deep mango flavor with a hint of vanilla and cardamom and a soft, tender crumb.
Course
Bread
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Servings
12
muffins
Calories
201
kcal
Author
Faith Gorsky
Ingredients
1
medium very ripe mango
peeled and pitted
1
large egg
⅓
cup
avocado oil
⅔
cup
plain unsweetened yogurt
not Greek yogurt
⅔
cup
sugar
1 ½
teaspoons
pure vanilla extract
2
cups
all-purpose flour
2
teaspoons
baking powder
¾
teaspoon
fine salt
½
teaspoon
ground cardamom
¼
teaspoon
baking soda
2
teaspoons
poppy seeds
US Customary
-
Metric
Instructions
Preheat the oven to 400F; line a muffin tray with paper liners.
Add the mango, egg, oil, yogurt, sugar, and vanilla extract to a food processor or blender and process until smooth.
Whisk together the flour, baking powder, salt, cardamom, and baking soda in a large bowl.
Add the wet ingredients to the dry and stir to combine, being careful not to over-mix.
Transfer the batter to the prepared muffin tray and sprinkle the sesame seeds on top.
Bake until a toothpick inserted inside comes out clean or with just a couple crumbs, about 20 minutes.
Cool 10 minutes in the tray and then transfer the muffins to a wire rack to finish cooling.
Nutrition
Serving:
1
muffin
|
Calories:
201
kcal
|
Carbohydrates:
31
g
|
Protein:
3
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Cholesterol:
15
mg
|
Sodium:
181
mg
|
Potassium:
148
mg
|
Fiber:
1
g
|
Sugar:
14
g
|
Vitamin A:
220
IU
|
Vitamin C:
6
mg
|
Calcium:
60
mg
|
Iron:
1
mg