I’m excited to share a delightful twist on traditional muffins with my vegan mango and coconut muffins recipe. Infused with the exotic flavors of mango and coconut, these vegan treats are elevated with a hint of cardamom for a truly unique dessert experience.
Mango season is a special time, and these muffins capture the essence of summer in every bite. As a passionate advocate for vegan baking, I believe in creating simple yet delicious recipes that showcase the beauty of plant-based ingredients.
Whether you’re a seasoned vegan baker or just looking to try something new, these mango muffins are a must-try for your next baking adventure. Embrace the tropical flavors of mango and coconut in a vegan-friendly way with this easy-to-follow recipe.
Ingredients
Creating delicious vegan mango muffins is easier than you think. Here are the key ingredients that you will need to bring this tropical delight to life.
Vegan Mango Muffins
- 2 cups spelt flour
- 2 tbsp coconut sugar (can substitute with light brown sugar)
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 cup unflavored soy or almond milk
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
- 1 1/2 cups finely diced mango (about 2 medium mangoes)
- 3/4 cup chopped walnuts or pecans
- 25 grams plain flour
- 1 tbsp baking powder
- 1 tbsp linseed meal (ground golden linseeds)
- 55 grams desiccated coconut (plus 2 tbsp for topping)
- 125 grams caster sugar
- 9 cardamom pods
- 175 ml soya milk
- 5 tbsp rapeseed oil
- 25 grams fresh ripe mango (chopped)
Required Tools and Equipment
To make these delicious vegan mango coconut crumble muffins, you won’t need any fancy equipment. Here are the essential tools and equipment you’ll need to have on hand before you begin baking:
Tools:
- Muffin pan with 12 holes
- Paper cases for lining the muffin pan
- Hand-held immersion blender or a knife for pureeing the mango
- Large mixing bowl for combining dry ingredients
- Jug for mixing the wet ingredients
- Whisk for combining the mango puree, eggs, and other wet ingredients
- Spoon for scooping the muffin batter into the pan
- Toothpick for testing the muffins for doneness
- Wire rack for cooling the muffins
- Oven preheated to 400°F (200°C)
- Measuring cups and spoons
- Cooling rack
With these basic tools and equipment, you’ll be all set to create these tropical vegan mango muffins with a delightful coconut crumble topping.
Instructions
Prep Work
To begin, preheat the oven to 400F (200C) and prepare a 12-hole muffin pan with paper cases. Ensure the mango is ripe for pureeing and have all your ingredients ready.
Making the Muffin Batter
- Cut the mango flesh from the stone, peel it, and puree the flesh using an immersion blender or chop it finely.
- In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate jug, combine one cup of mango puree with eggs, then mix with melted butter and vanilla.
- Add the wet ingredients to the dry ingredients and beat until well combined.
- Spoon the batter into the muffin pan, filling each case ¾ full.
- Bake for about 15 minutes until the muffins rise and a toothpick inserted comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- For an optional topping, consider adding a classic streusel topping for extra flavor and texture.
- Experiment with additional mix-ins like vegan chocolate chips, berries, bananas, or coconut for a unique twist.
By following these simple instructions, you’ll soon have delicious vegan mango coconut muffins ready to enjoy.
Baking
Before diving into the baking process, ensure that your oven is preheated, muffin pan is ready, and ingredients are all set. Follow these steps to bake the vegan mango muffins perfectly.
Preparing the Oven
- Preheating: Preheat your oven to 350°F and get your muffin pan ready. Line the pan with paper liners or silicone liners for easy removal and cleanup.
Baking the Muffins
- Mixing Dry Ingredients: In a large bowl, combine spelt flour, coconut sugar, baking powder, cinnamon, and salt. Mix well to ensure even distribution of ingredients.
- Mixing Wet Ingredients: In a separate bowl, mix together mango puree, almond milk, melted coconut oil, and vanilla extract. Stir until well combined.
- Combining Wet and Dry Ingredients: Slowly pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few lumps are okay.
- Folding in the Mango: Add diced mango to the batter and fold gently to distribute the fruit evenly.
- Filling the Muffin Cups: Fill each muffin cup about two-thirds full with the batter. This allows the muffins to rise properly while baking.
- Baking: Place the muffin pan in the preheated oven. Bake the muffins for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Resting Time: Once out of the oven, allow the muffins to cool in the pan for 5 minutes. This helps them set and makes them easier to handle.
- Serving: Transfer the muffins to a wire rack to cool completely or enjoy them slightly warm. Serve these vegan mango muffins as a delightful treat for breakfast, snack, or dessert.
Storage Tips
To ensure that your vegan mango coconut crumble muffins stay fresh and delicious for as long as possible, proper storage is key. Follow these simple tips to maintain the flavor and texture of your muffins:
- Cool Completely: Before storing your muffins, allow them to cool completely. Placing warm muffins in a container can create condensation, leading to soggy muffins.
- Air-Tight Container: Store the muffins in an air-tight container to prevent them from drying out. You can also use a resealable plastic bag for storage.
- Room Temperature: If you plan to consume the muffins within a day or two, storing them at room temperature is sufficient. Make sure they are in a cool, dry place away from direct sunlight.
- Refrigeration: For longer storage, place the muffins in the refrigerator. They can last for up to 5-7 days when refrigerated. Before serving, you can warm them up in the microwave for a few seconds to regain their freshness.
- Freezing: If you want to enjoy the muffins at a later time, freezing is a great option. Wrap each muffin individually in plastic wrap and place them in a freezer-safe bag. They will last for up to 2-3 months in the freezer.
By following these storage tips, you can enjoy your vegan mango coconut crumble muffins at their best, whether you indulge in them immediately or save some for later enjoyment.
Variations and Substitutions
When it comes to baking, there is always room for experimentation and adaptation. Here are some variations and substitutions you can try to customize your vegan mango muffins:
1. Flour Options:
Feel free to swap the spelt flour with whole wheat flour, all-purpose flour, or gluten-free flour blends to suit your dietary preferences or restrictions.
2. Sweetener Swaps:
If you prefer a different sweetness level, you can substitute coconut sugar with maple syrup, agave nectar, or any other liquid sweetener of your choice.
3. Nut Alternatives:
For those with nut allergies or preferences, you can omit the walnuts or pecans altogether or replace them with seeds like pumpkin seeds or sunflower seeds for a different texture.
4. Fruit Twist:
While mangoes are the star of these muffins, you can experiment with other fruits like diced pineapple, chopped strawberries, or even blueberries for a unique flavor profile.
5. Oil Choices:
Swap vegetable oil with melted coconut oil, avocado oil, or any other neutral oil you prefer to cater to different flavor undertones.
6. Streusel Varieties:
Get creative with your streusel toppings by incorporating ingredients like shredded coconut, oats, or a hint of citrus zest for added depth of flavor.
7. Vegan Egg Replacements:
If you want to make these muffins egg-free, consider using flax eggs, chia eggs, or store-bought egg replacers following the recommended ratios for binding and moisture.
8. Spice Infusions:
Experiment with different spices to enhance the flavor profile of your muffins. Consider adding a pinch of cardamom, nutmeg, or ginger for a warm and aromatic twist.
By exploring these variations and substitutions, you can elevate your vegan mango muffins to suit your taste preferences and dietary needs while keeping the essence of this delightful tropical treat intact.
Conclusion
I’ve shared a delectable vegan mango and coconut muffin recipe that’s a delightful fusion of tropical flavors. By incorporating ingredients like spelt flour, coconut sugar, and fresh mango, you can create a mouthwatering treat. Don’t forget the coconut crumble topping for that extra crunch! With tips on variations and substitutions, you can tailor this recipe to suit your preferences. Whether you’re a seasoned vegan baker or just starting out, these muffins are sure to impress with their unique taste. Enjoy the exotic blend of mango and coconut in every bite, and get creative with your own twists to make this recipe your own. Happy baking!
