Today I am sharing this healthy vegan mango muffins recipe that is a family-favorite.

Nothing says summer like mango! Discovering mangoes has been a highlight of my summers. I cannot get enough of them. I look forward to mango season every year!

In the past years, I have also started experimenting with baking with mangoes. For example, these vegan chocolate chip mango muffins taste so delicious and sweet. I also like making this mango galette.

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My goal is to show you that vegan baking is very simple to do, and only requires a few simple ingredients. I am all for healthy simple vegan cooking!

I created these healthy vegan mango muffins on a whim when wanted to bake something sweet, but didn’t have chocolate on hand.

The full recipe is below, but to let you in on my secret ingredient, I use this type of almond milk to make these muffins super fluffy!

delicious healthy vegan mango muffin recipe

Vegan Mango Muffins – Substitutions

You could also make this recipe all year round using frozen mangoes. I often use frozen fruits in my baking if not available at the shops.

You could also replace the mango with berries if you prefer. Or combine both mango and raspberries.

These muffins are not gluten-free but you could replace the whole-wheat flour with buckwheat flour to make them gluten-free.

You can also swap the silvered almonds for shredded coconut and add coconut milk/cream to give them a more exotic flavour: mango/coconut.

How to make vegan mango muffins:

Vegan Mango Muffins

Prep Time 5

Cook Time 25

Servings 6 muffins

Ingredients

1 cup Califia Almond Milk
1 cup whole-wheat flour or use all-purpose flour
1 cup almond meal (ground almonds)
1 tsp baking powder
1/2 cup coconut sugar add more if you have a very sweet tooth or add 1/3 cup raw sugar
2 tbsp flaxseed meal
2 ripe mangoes diced

Instructions

Preheat your oven to 180 degrees Celsius;
Mix the dry ingredients together in a bowl then mix in the Califia Farms Vanilla Almond Milk.
Dice the mango cheeks and fold them in gently into the batter.
Spoon the muffin batters into muffin moulds and bake for 25 minutes at 180 degrees Celsius.