Egg-Free Mango and Coconut Vegan Muffins
Vegan freezer friendly & egg free muffins that use a flax egg (or regular eggs). Easy make ahead healthy breakfast recipe for kids, toddlers, and babies!
Ingredients
- 300 g 2 cups flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ cup desiccated coconut
- 2 x Flaxeggs* or 2 regular eggs if not egg free
- 60 ml rapeseed oil
- 1 tsp vanilla extract
- 375 ml 2.5 cups milk of your choice
- 1 tablespoon apple cider vinegar
- ½ ripe mango pureed
- ½ ripe mango chopped into chunks
- * To make the flax egg mix together 2 tablespoons flaxseed with 4 tablespoons of hot water - leave until it turns to a jelly, then use as you would egg in a baking recipe.
Method
- Pre-heat oven to 170ºC.
- In a large bowl, mix together the flour, baking powder, baking soda and coconut.
- Add the wet ingredients including the mango to a separate bowl and whisk until fully combined.
- Make a well in the centre of the flour mixture and slowly whisk in the wet mixture until it turns into a smooth batter.
- Divide the mixture into an oiled muffin tin, then bake for 20-25 minutes or until a skewer comes out clean.
- Cool fully before eating.
*
Recipe Notes & Tips
Muffins are the perfect addition to the freezer. Make a triple batch, place into a freezer container and they keep in the freezer for months! I pop them frozen into lunchboxes and by the time my kids get to school they are already defrosted. Super handy and really nutritious too :)