Unbelievably bouncy, moist, and delicious yet healthy gluten free mango muffins that are super easy to bake with vegan option. Great for breakfast, dessert, or any time snack!
PREP TIME: 15 minutes
COOK TIME: 16 – 19 minutes
TOTAL TIME: 31 – 34 minutes
Yields: 12 Muffins
Ingredients
- 1 ¾ cup Metta flour
- 2 cups mango pulp/puree
- ¾ cup sugar (coconut sugar)
- 6 Tbsp extra virgin olive oil (sub any oil)
- 2 eggs (sub flax eggs or any replacement)*
- ½ tsp nutmeg
- 1 tsp vanilla extract
- 2 tsp baking powder
- 1 ½ tsp baking soda
- ¼ tsp sea salt
- a few drops of mango essence for that extra aroma (optional)
*Note: The muffins may not be as bouncy without eggs, but they will still be moist and fluffy. You can also add a 1 tsp of cinnamon and chopped nuts of your choice to make them even healthier!
Instructions
- Preheat oven to 375 degrees F and oil muffin tins.
- If using flax eggs, mix 2 Tbsp of ground flaxseed with 6 Tbsp of water and set aside for 5 minutes to thicken.
- Mix the flour, salt, nutmeg, baking powder and baking soda in a small bowl.
- In a large bowl, mix the oil, sugar, eggs (or replacement), mango pulp, and vanilla extract.
- Mix the dry and wet ingredients until the batter is smooth without big lumps.
- Divide the batter equally among the 12 muffin tins (roughly about 2/3 way full)
- Bake in the oven for 16 minutes until the top of the muffins are slightly browned, arisen and an inserted skewer comes out clean. I personally had to bake them for another 3 minutes at 325 F to ensure the skewer came out clean.
- Let them cool completely before unmolding and enjoy!
Note: This recipe was adapted from https://holycowvegan.net/mango-muffins/
Have you used Metta gluten-free flour for this recipe or any other recipe?
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Any questions or concerns or ideas on how to improve our recipe and/or process, please feel free to contact us at mettagfatta@gmail.com
