Mango Almond Muffins (V/GF)

It’s almost the weekend so why not celebrate early with a sweet and tasty Mango Almond Muffin?!

It tastes like dessert, but it’s a muffin so technically it qualifies as breakfast, right? (;

These babies are full of yumminess like juicy mango, shredded coconut, sliced almonds and cinnamon.

They’re naturally sweetened, vegan and gluten-free but you’d never know by tasting them! They’re soft, moist, full of flavor and so satisfying!

Although, I could probably eat this whole stack!

 

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Mango Almond Muffin (V/GF)

These babies are full of yumminess like juicy mango, shredded coconut, sliced almonds and cinnamon. 

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 muffins
Author Bunny

Ingredients

  • 1 cup gluten-free all purpose flour
  • 1/3 cup almond flour
  • 1/3 cup coconut sugar
  • 1 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 2 flax-eggs , see notes
  • 1/4 cup almond milk , unsweetened
  • 1/4 cup maple syrup
  • 1/4 cup coconut oil , melted
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1/2 cup fresh mango , chopped
  • 1/4 cup sliced almonds
  • 1/4 cup coconut shreds

Instructions

  1. Preheat oven to 375 degrees F. Line two muffin trays with paper liners and set aside.

  2. In a medium bowl, mix together both flours, coconut sugar, baking soda, cloves, cinnamon and salt until completely combined. 

  3. In a large bowl, whisk together flax-eggs, almond milk, maple syrup, coconut oil, vanilla extract and almond extract until combined.

  4. Add wet ingredients to dry ingredients and mix thoroughly. Then add the chopped mangos, almonds and coconut shreds. Mix to combine.

  5. Scoop batter evenly into muffin tins so they're 3/4 of the way filled.

  6. Bake muffins for 25-30 minutes or until a toothpick inserted comes out clean.

  7. Let cool slightly before serving and enjoy!!!

Recipe Notes

Notes: To make flax eggs, whisk together 2 tbsp of ground flax seeds and 6 tbsp of water and let sit for 5-10 minutes.

Need more muffins in your life? Check out my Quinoa Banana Muffins, Lemon Chia Seed Muffins and my Peach Apricot Muffins!

It always makes my day to hear what you have to say! Drop a comment, rate the recipe and find me on Instagram and Facebook!

About
Plant-based cooking enthusiast sharing original vegan and gluten-free recipes every day featuring a new ingredient every week.
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