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1
Preheat oven to 375u00b0. Stir together chopped peanuts, peanut flour, 1/2 cup all-purpose flour, 1/4 cup light brown sugar, and 3 1/2 tablespoons melted butter until mixture is crumbly.
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2
Stir together baking soda, next 3 ingredients, and remaining 1 1/2 cups all-purpose flour in a bowl.
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3
Process mango in a blender or food processor 15 to 20 seconds or until pureed. Pour puree into a measuring cup to equal 1 cup. (If necessary, discard any remaining puree, or reserve for another use.)
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4
Whisk together 1 cup mango puree, granulated sugar, buttermilk, egg, and remaining 1/4 cup brown sugar and 2 tablespoons melted butter in a medium bowl until well blended. Gradually whisk in flour mixture just until combined.
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5
Place baking cups in a muffin pan. Spoon batter into cups, filling two-thirds full. Sprinkle peanut streusel mixture over batter.
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6
Bake at 375u00b0 for 22 to 24 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Gently transfer muffins from pan to a wire rack using a knife or metal spatula, and cool completely (about 20 minutes).
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7
*2 cups frozen cubed mango, thawed, may be substituted.
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8
Note: To make ahead, freeze baked, cooled muffins in a heavy-duty zip-top plastic freezer bag up to 1 month. To reheat, remove muffins from baking cups, wrap in a paper towel, and microwave at HIGH 20 seconds or until thoroughly heated. For testing purposes only, we used 12% fat light roast peanut flour.
