Vegan mango muffins recipe
These vegan mango muffins have loads of tropical mango flavor packed in each bite. Take five minutes to make the healthy muffin batter and dig in for breakfast or dessert.
Servings: 12 mango muffins
Calories: 242kcal
Equipment
- Bowl (for making batter)
Ingredients
- 2¼ cups flour (I used a mix of 1 cup whole wheat flour and 1 ¼ cups all-purpose flour)
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cardamom
- ¼ teaspoon ground nutmeg (optional)
- ¾ cup sugar
- 2 cups mango puree (from approximately three mangoes)
- 6 tablespoon avocado oil or any neutral oil
- 1 teaspoon pure vanilla extract
- 1 teaspoon apple cider vinegar
- ½ cup raw cashews (roughly chopped)
Instructions
- Preheat the oven to 375 degrees Fahrenheit/190 degrees Celsius. Line muffin pan with paper cups or brush cups with oil for easy unmolding.
- In a bowl, whisk together the flour, salt, baking soda, baking powder, cardamom and optional nutmeg.
- Whisk in the sugar.
- Add the mango puree, oil, vanilla extract and apple cider vinegar to the bowl.
- Use a spatula to mix the wet ingredients into the dry ingredients. Don't overmix - stop when all the ingredients are integrated with no dry flour. A lumpy batter is fine.
- Stir in the raw cashews.
- Use a ¼ cup scoop to fill each of the muffin tins, almost to the brim. Sprinkle a bit of sugar on each muffin (optional).
- Bake the muffins 24 minutes until a toothpick inserted in the center of a muffin comes out dry. Let the muffins stand five minutes before unmolding.
Nutrition
Serving: 1mango muffin | Calories: 242kcal | Carbohydrates: 37g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Sodium: 96mg | Potassium: 225mg | Fiber: 3g | Sugar: 19g | Vitamin A: 462IU | Vitamin C: 16mg | Calcium: 30mg | Iron: 1mg