Sunny and delicious, these whole wheat and vegan mango muffins will make you look forward to eating a healthy breakfast.
These Mango Muffins were born of the ethereal urge for breakfast gluttony combined with a practical need to finish that mango puree in the refrigerator before it went bad.
I tweaked my vegan Banana Muffins recipe to make these, replacing the two bananas with two cups of the mango puree. And just for the heck of it, I used nutmeg as the spice in these muffins, instead of cardamom which is my usual favorite spice for anything mango. I love nutmeg but don't use it nearly as much as I do other spices in my kitchen, and their mysteriously rich kick in the muffins reminded me of what I'd been missing.
These muffins are mangoey, but not too sweet, so they are almost (although not quite) as good as eating my Mango Cupcakes or my Mango Bread. And they are healthier, made as they are with whole-wheat pastry flour. I didn't add any nuts to these, but blanched, slivered almonds would be great here.
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Hope everyone is enjoying the weekend-- it is a welcome long weekend for those of us here in the United States. Fourth of July or Independence Day is a very special holiday all over the country but it is especially spectacular in my hometown of Washington, D.C. that hosts an all-day party, including concerts, on the National Mall, all of it ending in a gorgeous display of fireworks. It's a hot, humid but incredibly special treat that everyone should enjoy at least once in their lifetimes.
Enjoy the recipe, all!
More vegan muffin recipes
Vegan Mango Muffins
Ingredients
- 1 ¾ cup whole wheat pastry flour
- 2 cups mango puree
- ¼ teaspoon salt
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon nutmeg
- 6 tablespoon avocado oil or any neutral oil
- ¾ cup sugar
- 2 tablespoon flaxmeal (whisked with 6 tablespoon water to make two flax "eggs"
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 375 degrees and oil a standard-size muffin tin.
- Mix the flour, salt, baking soda, baking powder and chopped nuts.
- In a larger bowl, mix the oil, sugar, flax seed-water mixture, mango, and vanilla extract.
- Mix in the flour mixture until all the wet ingredients are just moist. Do not overmix. The batter should be lumpy, like pancake batter, rather than smooth.
- With a standard-sized ice cream scoop, or with a tablespoon, divide the batter equally among the 12 muffin tins.
- Bake for about 17 minutes in a 375-degree oven or until a toothpick inserted in the middle of a muffin comes out almost dry, with a few crumbs sticking to it.
- Let cool for a couple of minutes before unmolding.
Catherine
Delish. I too used about 1/4 sugar. a combo of brown coconut sugar & cane sugar. I also added some cacao chips yum.
Donat Plotkin
These were SO GOOD! Highly recommended! I used 1/4 sugar instead of 3/4 but that's just my preference. Thank you for this!
anithamenon789
Wow! it looks yummy and soft..
Darshana Desai
Hi the muffins came out great from oven but went flat. Can you please tell me what did I do wrong
theveggieyogi.com
Mmmm. What a great idea-mango muffins!!! Can't wait to try them. Thanks for sharing. 🙂
Vaishali
Chhaya, glad you and your kindergartner liked the muffins. Thanks for letting me know. 🙂
Chhaya
Hi Vaishali, I made these delectable muffins last week and suffice it to say that they didn't last very long! My kindergartner loved these...i made them in a mini muffin pan and they were perfect for his lunch box.thanks a lot for the recipe!
300hikes
These look delicious, but I have to say your cupcakes look even BETTER. It's probably the heaps of frosting...