I met Molly a few years ago – really, it’s been over 2 years already?
Back then she was pregnant with Emilio (one of the cutest little kids I’ve ever laid eyes on, by the way).
Molly taught me “some things” about yoga. In fact, she taught me many things – self-love being a large part of the compilation of teaching gifts she relayed.

I was so sad to see her move away, but love keeping up with her and her new-found passion for food and photography!

We are two of a kind.

Molly specializes in plant-based deliciousness and I am so very proud to share a few of her recipes!

Today: Mango Chia Muffins!

Be sure to follow this gorgeous mama on Facebook and Instagram!

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Mango Chia Muffins

(Adapted from my mom’s recipe)

1/2 cup coconut oil
1/2 cup raw cane sugar
2 Tbs. chia seeds + 5 Tbsp. water
1/2 cup soy milk (or plant milk of choice)
2 cups pureed mango
1 1/2 cups unbleached all purpose flour
1 1/2 cups whole wheat flour
2 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. nutmeg

Preheat oven to 350, line or lightly spray 24 muffin tins

In a large bowl, combine chia seeds with water and let sit for 5 minutes. Add coconut oil, sugar, mango, and soy milk and mix well. Add flours, baking soda, salt, baking powder, cinnamon, and nutmeg, mix until just combined. Scoop into prepared muffin tins and bake 20-25 minutes.