vegan blueberry mango muffins
Whip up these Vegan Blueberry Mango Muffins for a quick and delicious breakfast! Tender, fluffy, and packed with fresh fruit.
Servings: 8
Ingredients
- ½ tablespoon ground flaxseed + 1 ½ tablespoon water
- 2 ½ tablespoon vegan butter
- ¼ cup coconut sugar
- ¼ cup vegan yogurt or sour cream
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ⅓ cup diced fresh mango
- ⅓ cup fresh blueberries
- turbinado sugar for topping
Instructions
- Preheat oven to 375F, and line a muffin pan with 8 liners.
- In a small bowl, whisk together the flaxseed and water. Set aside.
- In a medium bowl, beat together the vegan butter/shortening and brown sugar until smooth. Add in the flaxseed mixture, followed by the yogurt and vanilla. Mix until combined.
- Add in the flour, baking powder, baking soda, cinnamon and salt. Mix a couple of times until the dough starts to come together, then add in the mango pieces and blueberries Gently mix until the dough forms.
- Divide the batter between the prepared liners. Sprinkle some turbinado on top if you would like. Bake for 25-30 minutes, until golden brown.