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–+ servings

Mango Peach Ginger Breakfast Muffins

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Breakfast, Snack
Servings 10

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!
Did you make this recipe?Tag @girlswhoeat!