I often get mangos in my Misfits Market box so I was looking for a unique way to use them. It’s also peach season right now so I decided to mix mangos with peaches to create these ultimate breakfast muffins. These muffins are oat and almond flour based so they are gluten free, vegan, and refined sugar free.
I based my version off of a recipe from Plant Food Federation, a blog created by Affiong, a Nigerian based chef. On her website, she has a video to show you how easy these are to make and she also makes a cashew lime frosting that looks dreamy. I followed her advice for making this vegan and made my own buttermilk by mixing together apple cider vinegar with almond milk…so smart!
These muffins are the perfect breakfast or midday snack. The recipe is so simple and easy to make, that I have made a number of variations with different fruits. What is so great about this recipe, is that it can be replicated and made with any fruit that can be blended up and made into a puree and all of these variations taste great! They should be stored in the refrigerator in a sealed container and can enjoyed for up to two weeks. I topped mine with some coconut cream and cinnamon!
Substitution Ideas:
- Mangoes/Peach: you can use strawberries, blueberries nectarines, or really any fruit that you can make into a puree as long as you stay with the same measurements
Other ways to make these muffins:
- Strawberries: use 1 cup of strawberry puree and 1/2 cup of chopped strawberries
- Mango + Banana: one mango and one banana will yield 1 cup of puree. Top the muffins with mango or banana pieces.
Mango Peach Ginger Breakfast Muffins
Cooking & Baking Supplies
- Muffin Pan
- Paper Muffin Cups
Ingredients
Wet Ingredients
- 1/4 cup almond milk
- 1 tbsp apple cider vinegar
- 1 cup mango/peach puree (about 1 mango and 2 peaches)
- 1 tbsp ginger, grated
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
Dry Ingredients
- 2 cups oat flour
- 1 cup almond flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
Topping
- 1/2 cup mango or peaches, diced
Instructions
- Preheat the oven to 350 degrees and line a 12-cup muffin pan with paper cups.
- Make the vegan buttermilk by adding the apple cider vinegar to the almond milk in a small bowl and let it sit for 10 minutes.
- Prepare the puree. Slice the mangoes and peaches and place in a high speed blender. Make sure it measures 1 cup when done.
- In a large mixing bowl, combine all dry ingredients and mix well.
- In a different large mixing bowl, combine the rest of the wet ingredients and then add in the buttermilk. Mix together well.
- Add the wet ingredients to the dry ingredients and mix together, but try not to overmix the batter.
- Fill each muffin cup so the batter is evenly distributed and they are about 3/4 full. Top the muffins with the diced fruit.
- Bake in the oven for 20-25 minutes until the muffin rim is a golden brown. Let cool and ENJOY!
