Vanilla Mango Muffins with Coconut Frosting and a Cherry on top!

I made these delicious Vanilla Mango Muffins after making the Chocolate Lovers Cake as I had leftover frosting and a very ripe mango in my fridge. After all that delicious chocolate my taste buds wanted a switch to something lighter. I opted to take the cake recipe from the Chocolate Lovers Cake, change it to a mini vanilla mango version and ended up with a delectable treat! The muffins have nice moist chunks of mango with a hint of coconut and a cherry on top to drive your taste buds wild. If allergic to coconut feel free to replace with your favorite frosting! This could easily be poured into a cake pan and enjoyed a number of ways.

Vanilla Mango Muffins

• 1 1/2 cups oat flour (ground gluten-free oats)
• 1 tsp pure vanilla extract
• 1/2 tsp salt
• 2 tsp baking soda
• 3/4 tsp xanthum gum
• 5 tablespoons olive oil (vegetable oil..coconut oil etc)
• 1 tbl apple cider vinegar
• 1 tsp pure vanilla extract
• 1/2 cup raw agave syrup
• 1 “egg” (1 tbl potato starch mixed w/2 tbl cool water)
• 1 cup cashew milk (or favorite alternative..almond, rice etc)
• 1 mango finely diced

Prep:

1. Pre-heat the oven to 350 degrees F.
2. Spray or grease a mini cupcake pan.
3. Mix the dry ingredients together in a large bowl.
4. Add the wet ingredients and take a mixer or whisk and mix together until smooth.
5. Pour into the prepared pan and bake for 25 + minutes or until a toothpick comes out clean.

Frosting:

• Cream of 1 can of coconut milk, refrigerated overnight.
• 1/2 tsp pure vanilla extract
• 1/8 cup coconut nectar
• Dash of stevia
• 1/2 tsp brown rice syrup (opt)
• 1 1/2 “eggs” (potato starch or flax meal blend will work)
• 1/2 tbsp sifted cacao powder
• 1/8 - 1/4 cup sifted oat flour
• 1 cup shredded coconut (blended to a finer consistency)
• 1/2 tub vegan cream cheese (tofutti)
• 1/2 banana

Prep:

1. Carefully remove the can of coconut milk from the fridge, try not to shake or stir.
2. Carefully spoon out the cream into a bowl.
3. Add the vanilla, “eggs”, stevia and syrup. Mix/beat until it begins to thicken.
4. Add the sifted oat flour, cacao powder and shredded coconut. Continue to mix allowing to thicken.
5. Toss into a blender, add the vegan cream cheese and banana. Pulse until thick and creamy. Refrigerate 2+hrs to overnight to create a thick frosting consistency. Top on cooled muffins, top with cherry.

E N J O Y!!!!
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