Mangoes are my most awaited fruit all through the year and somehow frozen mangoes don’t do the fruit justice. The tinned versions are processed and often full of sugar, which I’ve been mostly avoiding. Mangoes suit sweet and savoury dishes adding nutrition and goodness. Fresh mango purée tastes gorgeous in baking, particularly when not using dairy, eggs and oil. The mangoes in this recipe provide body, fibre, moisture and flavour to these delicious muffins.
The positives of these mango muffins are that they are vegan, oil-free, sugar-free and can be made gluten free by substituting the self raising flour for a gluten free blend.
These vegan mango muffins need 1 bowl, just 4 ingredients, about 15 minutes preparation and 20 minutes baking time. Ready to eat under an hour and great for snacks and lunchboxes too.
So let’s make these luscious Vegan Mango Muffins!
We need for the Mango Muffins:
1.5 cups Self Raising Flour
2 cups Ripe Mangoes, peeled & roughly chopped
1/3 cup Erythritol
1 Tablespoon Flax Seed Meal, mixed into 2 tablespoons of water to make a flax egg