Vegan Raspberry Mango Muffins With Pistachios

My eldest daughter isn’t leaving for college for another 5 weeks and already she is teaching me things.

She made these incredibly moist and delicious muffins and gave me the recipe.

She substituted raspberries for blackberries and I would switch out the wheat flour for coconut flour.

just a few ideas.

In any case, these were delicious!

She has taught me about Chia seeds which are wonderful; Extremely healthy and a great ingredient for vegan chefs to add texture, heft and “egg white” qualities to baked goods.

Blackberry Mango Muffins

Ingredients

3 Tbsp. Chia seed
1 1/4 Cup Warm Water
2 Cups Mango, No Skin/seed and Mashed
1/2 Cup Coconut Oil, Melted
2/3 Cup Organic Sugar
1 Tbsp. Apple Cider Vinegar
1 Tbsp. Vanilla Extract
3 1/2 Cups Unbleached All-Purpose Flour
1 1/2 tsp. Baking Soda
1 tsp. Baking Powder
1 Tbsp. Ground Allspice
1 tsp. Salt
1 Cup Fresh Blackberries
1 Cup Salted, Shelled Pistachios

Directions:

Preheat the oven to 350°F and get 24 cupcake liners ready in a baking sheet.

Stir the chia seed and warm water together and set aside for a few minutes until it is gelatinous.

In a small bowl, stir together the coconut oil, mango, sugar, ACV, vanilla extract and the chia seed mixture.

Using a large bowl, sift together the flour, baking soda, baking powder, Allspice, and salt.

Pour the wet mixture into the dry and stir together until there are not dry chunks and it is smooth.

Fold the blackberries and salted pistachios into the batter. Using an ice cream scoop, scoop the batter into the cupcake liners until it almost reaches the top.
Bake for 23-27 minutes, check to see if they are done baking with a toothpick to see if it draws clear. Place on cooling rack for 10 minutes.

Enjoy and Share!

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