Vegan Mango & Coconut Muffin Recipe
This totally tropical vegan mango and coconut muffins recipe is spiced with cardamom for a delightful vegan dessert.
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Coconut and mango are a heavenly combination, and the addition of cardamom to this vegan muffin recipe adds a more dynamic flavour.
These muffins are a lovely vegan sweet treat and interestingly flavoured; add them to your vegan baking recipes ideas folder for using up ripe mango.
The vegan mango and coconut muffins can be refrigerated for 2 to 3 days or kept in the freezer.
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Total Time: 45 minutes
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 10
Rating:
Total Time: 45 minutes
Servings: 10
Ingredients
Method
Ingredients
(Servings: 10)
- vegan margarine, for greasing
- 25 25 grams plain flour
- 0.1 0.1 tbsp baking powder
- 0.1 0.1 Tbsp linseed meal (ground golden linseeds)
- 5.5 5.5 grams desiccated coconut, plus 2 tbsp for topping
- 12.5 12.5 grams caster sugar
- 0.9 0.9 cardamom pods
- 17.5 17.5 ml soya milk
- 0.5 0.5 Tbsp rapeseed oil
- 25 25 grams fresh, ripe mango, chopped
Method
- Preheat the oven to 190°C/375°F/Gas Mark 5. Lightly grease a muffin tin or place 10 muffin cases in a
muffin tin. - Sift together the flour and baking powder into a large bowl. Mix in the linseed meal, coconut and sugar.
- Crush the cardamom pods and remove the seeds. Discard the green pods. Crush the seeds finely in a pestle and mortar or with a rolling pin and stir into the mixture.
- Whisk together the soya milk and oil in a small bowl and stir into the mixture, adding the mango at the same time. Mix until just combined; do not over-mix.
- Divide the mixture between the 10 holes of the prepared muffin tin and sprinkle the top of each muffin with a little of the extra coconut. Bake in the preheated oven for 25–30 minutes, or until a skewer inserted into the centre of a muffin comes out clean. Leave to cool for 5 minutes before removing from the tin. Serve or store in a cool place or refrigerator for 2–3 days.
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