Gluten-Free Vegan Mango Muffins Recipe for Moist, Fluffy Bakes

Recipe characteristics

• Easy to prepare in one bowl
• Soft, fruity and lightly spiced
• Great for breakfast, snacks or packed lunches
• Dietary: plant-based (dairy-free, egg-free), gluten-free, soy-free

Notes on ingredients

• White rice flour: Naturally gluten-free, high in carbohydrates and low in fat.
• Oat flour: Adds a pleasant texture. Use certified gluten-free oat flour if you are sensitive to gluten.
• Almond flour: Made from blanched almonds; finer than almond meal and gives a subtle nutty flavor.
• Mango puree: Use ripe, soft mangoes for the best flavor. To speed ripening, keep mangoes at room temperature or in a paper bag with bananas.
• Agave nectar: Can be substituted with maple syrup.
• Full-fat coconut cream (room temperature): Use the firm cream from full-fat canned coconut milk so it can be scooped easily.
• Gingerbread or pumpkin spice mix: Adds warm, aromatic notes—use your preferred blend.

How to make it

Step 1

Preheat the oven to 180° C. Grease a muffin tin with coconut oil or line with muffin papers.

Step 2

In a large bowl, whisk together the dry ingredients: white rice flour, oat flour, almond flour, baking powder, and the gingerbread or pumpkin spice mix.

Step 3

Make the mango puree:

• Rinse and dry the mango, then peel it.
• Cut the flesh away from the pit and discard the pit.
• Chop the flesh into chunks and blend in a food processor or blender until smooth—you’ll need 200 g of mango puree.

Step 4

Add the full-fat coconut cream and the sweetener (agave or maple syrup) to the mango puree and blend until smooth. The coconut cream should be firm enough to scoop from the can.

Step 5

Pour the wet mixture into the dry ingredients and gently mix with a hand mixer or stand mixer until combined. Taste and adjust sweetness if needed.

Step 6

Divide the batter evenly among the prepared muffin cups and bake for about 25 minutes, or until a toothpick inserted in the center comes out clean.

Step 7

Allow the muffins to cool for at least 5 minutes before removing them from the tin.

Serving suggestion

Lightly dust the cooled muffins with powdered xylitol or powdered sugar if desired.

Gluten-Free Vegan Mango Muffins

Nensi Beram

Soft, fruity and easy to make—perfect for breakfast, snacks or lunchboxes.

Prep Time
30 mins

Cook Time
25 mins

Cuisine
Gluten-free, Vegan

Servings
12

Calories
176 kcal

Equipment

• Muffin baking pan
• Electric hand mixer
• Silicone spatula
• Mixing bowl

Ingredients

• 120 g white rice flour
• 120 g oat flour
• 80 g almond flour
• 2 teaspoons baking powder
• 1 teaspoon pumpkin pie spice or gingerbread spice mix
• 200 g mango puree
• 100 g coconut cream (full-fat)
• 90–100 ml agave or maple syrup

Instructions

1. Preheat oven to 180° C. Grease muffin tins with coconut oil or line with paper cases.
2. In a large bowl, combine white rice flour, oat flour, almond flour, baking powder and spice mix.
3. Prepare the mango puree: rinse and peel the mango, remove the pit, chop the flesh and blend until smooth (200 g needed).
4. Add full-fat coconut cream and the sweetener to the mango puree and blend until creamy. Use firm coconut cream from a chilled can.
5. Pour the wet mixture into the dry ingredients and mix gently until just combined. Adjust sweetness to taste.
6. Fill the muffin tins with batter and bake for approximately 25 minutes, until set and lightly golden.
7. Let the muffins cool at least 5 minutes before removing from the tins.

Serving suggestion

1. Sprinkle with powdered xylitol or powdered sugar if desired.

Did you make this recipe?
Please leave a comment below and let us know how it turned out—we appreciate your feedback.

Nutrition facts

Nutrition Facts

Gluten-Free Vegan Mango Muffins

Serving Size: 12

Amount per Serving

Calories 176

% Daily Value*

Fat 7 g — 11%

Sodium 74 mg — 3%

Carbohydrates 25 g — 8%

Fiber 2 g — 8%

Sugar 7 g — 8%

Protein 4 g — 8%

* Nutritional information is an estimate and should be used as a guide.

Keyword
gluten-free vegan mango muffins, coconut milk, no oil, healthy