Vegan Mango Muffins with Passion Fruit Glaze
By the end of May, mangoes are falling off the trees in Hawaii. What better way to use up some of that delicious tropical fruit than in a scrumptious muffin...perfect for breakfast or a snack anytime of day! If you can't get fresh fruit no worries, check in the freezer section in your local grocery. You are sure to find mango chunks that will work perfectly. If you use the frozen fruit, be sure to let it come up to room temperature before using.
The passion fruit glaze creates an extra bright tropical flavor. It will have your taste buds dreaming about the islands.
Bonnie from @bonnienorkstreats in Klamath Falls Oregon created this recipe and photos. After trying the recipe it just had to shared with our readers...they are so yummy!😋 She's offered several recipe options for those of you that may have dietary restrictions.
Whether you eat Gluten Free, Vegan, or full on Omnivore, one thing we can agree on is that everyone loves mangos and passion fruit. This recipe is one we all can (and will) enjoy!
- 2 cups all purpose flour*
- 1/2-3/4 cup sugar**
- 2 tsp baking powder
- 1 tbsp cornstarch
- 1/4 tsp salt
- 1 1/4 cups unsweetened almond or soy milk
- 1 tsp apple cider vinegar
- 1/3 cup macadamia oil or avocado oil
- 1 tsp pure vanilla extract
- 1 1/2 cups fresh mango, diced (juicy and ripe)
- 1 cup powdered sugar
- 2 tbsp pure passionfruit puree
- Preheat oven to 400°. Line a 12 cup muffin tin with papers; spritz with cooking spray.
- Combine the vinegar and almond milk; set aside to curdle.
- Mix together the flour, sugar (use 1/2 cup if you like less sweet muffins, 3/4 cup if you like them sweeter), baking powder, salt, and cornstarch.
- Add the milk, oil (macadamia gives a nice nutty flavor; avocado is neutral), and vanilla. Stir together. Fold in the mango chunks.
- Divide the batter between the muffin cups. They will be full. Bake 18-22 min, until a toothpick comes out clean. Remove from the tin and cool ten min on a wire rack.
- Whisk together the powdered sugar and passionfruit puree until smooth. Dip the tops of the muffins in the puree. Serve, or let the glaze dry and store.
*For GLUTEN FREE muffins, use 2 cups gluten free flour mix in place of the all purpose flour. To make your own mix, combine 2 cups brown rice flour, 2/3 cup potato starch, and 1/3 cup tapioca starch. Stir well, then measure 2 cups of that mix for the muffins. Add 1 tsp xantham gum to the dry ingredients for the muffins too (very important so they don’t crumble apart).
**Use 1/2 cup sugar if you like your muffins less sweet. With the glaze, this is a good amount, but varies based on personal choice. Use 3/4 cup if you like them sweeter. Want a cupcake-like muffin? Use 1 cup sugar!