Kid Chef Mango Muffins


Kids in Southeast Asia have enjoyed the magical mango for 5,000 years. Kids can make this vegan tropical treat for breakfast or anytime of day. Mangos are rich in vitamins A and C, beta carotene, and potassium. In a large bowl, kids can mix 1 ½ cups of organic whole wheat pastry flour, ¾ cup of organic sugar, 1 tsp baking soda, and ½ tsp sea salt. Preheat oven to 350 degrees. In a smaller bowl, whisk ¾ cup organic almond milk, ½ cup canola oil, 1 tsp pure vanilla extract and pour into the dry mixture. Kids can cut down the widest center line of the mango along the long flat seed. Chop half a ripe organic mango, without the skin, and half a ripe banana. Add the fruit and ½ cup of organic shredded coconut and stir enough to mix. Bake for 25 minutes in a 12 cupcake pan lined with cupcake papers. Serve with a tropical fruit salad, including the other half mango, half banana, shredded coconut and ¼ cup chopped pineapple.

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