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

7/30/2013 0 Comments
 
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.
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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!!!!
Leave a comment below, I'd love to hear from you! :)
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    Hi! Welcome to ArtisticVegan.com where you can find hundreds of vegan recipes. I love cooking, am a yoga teacher, structural integrator and so much more. It's my desire to help you find a healthy lifestyle. Thank you for being here!

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  • Blog
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