Hello Friends,
Sorry for being MIA - life has been a bit overwhelming lately. Working two jobs, traveling to New York City and Mexico, spending time with friends...the blog has been at the bottom of my list and I sincerely apologize.
Don't be too mad at me, please.
To make it up to you I bring you deliciousness in the form of coconut mango muffins! An ideal summer muffin. And they're vegan!
Enjoy!
Love,
Lauren xx
Sorry for being MIA - life has been a bit overwhelming lately. Working two jobs, traveling to New York City and Mexico, spending time with friends...the blog has been at the bottom of my list and I sincerely apologize.
Don't be too mad at me, please.
To make it up to you I bring you deliciousness in the form of coconut mango muffins! An ideal summer muffin. And they're vegan!
Enjoy!
Love,
Lauren xx
Vegan Coconut Mango Muffins From Big Vegan by Robin Asbell
Makes 10-12 muffins
Vegetable oil cooking spray
1/2 cup shredded, unsweetened coconut
1 cup whole wheat flour
1 cup all-purpose flour
1 cup sugar
1 tsp ground cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp allspice
1/2 tsp ground cloves
1 cup non-dairy milk (I used plain soy milk)
1 tbsp cider vinegar
1/4 cup canola oil
1 tsp vanilla extract
1 tsp almond or coconut extract (I didn't have this - oops!)
3/4 cup chopped, dried mango
Preheat the oven to 300 degrees. Line a muffin tin with papers or grease with vegetable spray.
Spread the coconut on a baking sheet and place in the preheated oven. Toast the coconut for 5 minutes, stir, and continue to toast for 2 to 4 minutes more. Let the pan cool on a rack and increase the oven temperature to 375 degrees.
In a large bowl, mix together both flours, the sugar, coconut, cinnamon, baking powder, baking soda, salt, allspice, and cloves.
In another bowl, combine the milk, vinegar, canola oil, vanilla, and almond/coconut extract. Stir quickly into the dry mixture, and when almost combined, fold in the mangos. Scoop into the prepared muffin cups (I used approximately 1/4 cup per muffin) and bake for about 25 minutes, until a toothpick inserted in the center of a muffin comes out clean. Let cool on racks.
Store tightly covered in the refrigerator for up to 1 week.
My suggestions:
Maybe it was my omission of the coconut/almond extract, but I think that these muffins could just a little extra flavor. They're good as it, but I really want something with a stronger flavor. Maybe adding in a little mango juice or coconut milk? Let me know what you think when you try.
One Comment
This looks amazingly delicious. :)
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