Prep the ingredients per the instructions above.

Preheat the oven to 350°F (176℃) and line a muffin tin with paper liners.

Combine the ground flaxseed and water and set aside to thicken. Stir the lime juice into the almond milk and set aside.

In a large bowl, combine the flour, baking powder, salt, cinnamon, and sugar. In a medium bowl, whisk together the flaxseed mixture, almond milk/lime juice mixture, coconut oil, and vanilla.

Pour the wet ingredients into the bowl of dry ingredients and stir until just combined. Do not overmix. Fold in the diced mango.

Evenly divide the batter into the muffin cups, filling each about three-quarters full. Sprinkle with the coconut flakes and bake for 15 to 20 minutes, or until a toothpick inserted comes out clean. If desired, sprinkle lightly with sugar. Cool for 10 minutes, then place on a wire rack to finish cooling.

Make the espresso: Use an espresso machine or manual espresso maker to make two shots of espresso and pour them into a mug.

Steaming the milk: Heat the milk to 150℉ (66℃), checking with a thermometer. Use a milk frother, French press, or whisk to froth the milk until it’s very foamy.

(For a cappuccino you’ll want a good amount of froth: you’re going for 1/3 espresso, 1/3 steamed milk, and 1/3 foam. For the French press method, note that it’s useful to have at least 1 cup to have more milk to work with: this makes enough for 2 drinks.)

Swirl the milk container a few times. Pour milk and foam into the center of the espresso.

Serve the muffins (2 per portion) with apricot and cappuccino.