• Pre-heat the oven to 400°. Grease muffins cups, or line with silicone baking cups.

Mix the muffin batter

• In a large mixing bowl, whisk together the eggs, oil, and water.
  2 eggs, 1 cup water, ½ cup olive oil
• Add flours, sugars, baking powder, and salt. Mix just until thoroughly incorporated.
  2½ cups all-purpose flour, ½ cup rice flour, ½ cup granulated sugar, ¼ cup brown sugar, lightly packed, 4 teaspoon baking powder, ⅛ teaspoon salt
• Add the chopped mango, and fold in lightly.
  1 large fresh mango, peeled and chopped
• Spoon batter into muffin cups. Cups should be about ¾ full, to allow room for rising.

Now make the streusel

• In a small bowl, combine shortening, maple sugar, and ground nuts, until throughouly mixed and crumbly.
  ½ cup finely chopped or ground walnuts, ¼ cup maple sugar, lightly packed, 2 teaspoon non-dairy shortening, like Spectrum palm shortening
• Spoon streusel onto the unbaked muffins, dividing evenly between the muffins.

Bake the muffins.

• Bake for 22-24 minutes, or until muffins are golden brown, and centers set.
• Let cool partially, before topping with glaze, so that it doesn't run off. About 10-15 minutes is fine.

While muffins are cooling, make the glaze.

• In a measuring cup with pouring spout, add the powdered sugar. Slowly whisk in the maple syrup, then the water, adding more water if needed just a ½ teaspoon at a time, until glaze is smooth, and very thick.
  ¾ cup powdered confectioner's sugar, 2 teaspoon water
• Drizzle the glaze onto the muffins, and enjoy!