1 mango (peeled and sliced into small bite sized pieces)
Preheat oven to 350ºF.
Line a muffin tin with 8-10 paper liners and spray a little cooking spray inside and around the liners to prevent muffins from sticking.
In a large bowl, add eggs, grapeseed and extra virgin olive oil and blend vigorously (about 5 on electric blender setting) for 1-2 minute, until you get a smooth emulsified mixture (like thin mayonnaise).
Add soy milk, vanilla extract and sugar and blend for 1 minute.
Add all of the remaining ingredients and blend for 3 minutes, until the mixture is smooth and thick.
Equally divide the mixture among the muffin tins and top with mango pieces. I use about 10 pieces per muffins. Bake in the oven for 25-30 minutes, until muffins are cooked through. You can test with a toothpick; insert it in the center of a muffin and if it comes out clean, the muffin is ready.