vegan mango muffins

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.

Vegan mango muffins recipe

flour

salt

tsp baking powder

½ tsp baking soda

cardamom

¼ tsp ground nutmeg ((optional))

sugar

mango puree ((from approximately three mangoes))

tbsp avocado oil oil

tsp pure vanilla extract

apple cider vinegar

raw cashews ((roughly chopped))

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&#39;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.

Delish. I too used about 1/4 sugar. a combo of brown coconut sugar &amp; cane sugar. I also added some cacao chips yum.

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!

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Vegan mango muffins recipe

Top 1 vegan mango muffins recipes from across the web

The most viewed vegan mango muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Vegan mango muffins recipe

The most viewed vegan mango muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine