Vegan Mango Muffins
Recipe GLPR68886209fd6b8c
These tender, dairy-free muffins feature fresh mango pieces and a delicate crumb from a blend of all-purpose and whole wheat flours. Naturally sweetened with sugar and enriched with avocado oil, they're perfect for breakfast or brunch. The muffins are baked until golden with a moist interior, best enjoyed warm or at room temperature.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 1/4 cups almond milk
1 teaspoon apple cider vinegar
1/4 cup avocado oil
3 teaspoons baking powder
1 cup all-purpose flour
1 cup whole wheat flour
3/4 cup white sugar
2 teaspoons vanilla extract
1/4 teaspoon salt
1 1/2 cups diced fresh mango
Directions
Preheat your oven to 400°F (200°C) for 15 minutes. Line a 12-cup muffin tin with paper liners or lightly coat with non-stick cooking spray. In a small bowl, whisk together the almond milk, apple cider vinegar, avocado oil, and vanilla extract until well combined. Let the mixture sit for 1 minute to allow the vinegar to slightly curdle the milk. Set aside.
In a large bowl, sift together the all-purpose flour, whole wheat flour, baking powder, and salt to combine evenly.
Pour the wet ingredient mixture into the dry ingredients and stir just until the flour is moistened. The batter should be slightly lumpy—overmixing will result in tough muffins.
Gently fold in the diced mango with a few light strokes, being careful not to crush the fruit or overmix the batter.
Divide the batter evenly among the 12 muffin cups, filling each approximately two-thirds full. Bake in the preheated oven for 20–25 minutes, until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
Remove the muffin tin from the oven and place it on a wire rack. Allow the muffins to cool in the pan for 5 minutes, then turn them out onto the rack to cool completely before serving or storing.
