This is a scrumptious combination of flavors.  I only recently discovered how well mango and cardamom compliment each other by participating in the Royal Foodie Joust where I had to prepare an original recipe utilizing mango, cardamom and brown sugar.  My submission was Mango, Cardamom and Brown Sugar Spirals which were luscious! 

With mango on my mind, I discovered Chris at Mele Cotte is hosting an event called Cinco de Mango where we can prepare any recipe we like as long as mango is one of the primary ingredients.  Chris encourages us to get recipe ideas from the National Mango Board website.  While browsing their site for inspiration,  I found a recipe for Peanut Butter, Mango and Honey Roll Ups and I couldn't get the combination out of my head.  I am a bit obsessed with preparing (and eating) healthy, low-calorie muffins and the idea of a peanut butter, mango and honey muffin was making my mouth water, I just had to make a batch! 

I was very pleased with the results!  These muffins are nice and light, not too sweet with mango and cardamom having the staring roll and just a hint of honey and peanut butter shining through.  Quite tasty and only 135 calories per muffin, perfect for lunch with a cup of green tea!

Be sure to visit the Cinco de Mango Roundup!

Mango, Cardamom & Peanut Butter Muffins

2 cups whole wheat flour

2 tsp baking powder

½ tsp baking soda

1 tsp cardamom

½ tsp kosher salt

1 cup soy milk

⅓ cup honey

¼ cup banana, mashed

2 T peanut butter (unsweetened, unsalted, natural)

½ tsp vanilla paste

1 slightly heaping cup mango, chopped

Preheat oven to 400 degrees. Lightly oil a muffin pan with vegetable oil.

Combine the dry ingredients in a large bowl and whisk together well.

In a medium bowl, whisk together the honey, banana and peanut butter, then whisk in the soy milk and vanilla paste.

Pour the wet ingredients into the dry and fold together, just a few strokes. Add the mango and gently fold to combine.

Distribute the batter evenly between the 12 muffin cups.

Bake in a preheated 400 degree oven for 15-18 minutes, until lightly golden brown. Remove from muffin pan and allow to cool or rack.

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My other submission to Chris's Cinco De Mango roundup is:

Mango, Peanut Butter & Tofu Curry