Coconut Mango and Brazil Nut Muffins (Vegan GF-Option)

Light, fluffy and squidgy muffins packed with dried mango, coconut and brazil nuts topped with more nuts and coconut. These golden muffins are naturally vegan with gluten-free options and are made from wholesome ingredients in 25 minutes.

There is something so wholesome and “hygge” about a muffin. They are humble in their simplicity and have those cosy vibes that we all associate with hygge. They just make me feel so good and I was wowed by the response to these. I knew they were tasty, but they genuinely got the best reaction from my family and friends… so here they are.

They are a simple muffin made from simple and wholesome plant-based ingredients and with just a simple flour swap, they can be made gluten-free too. they are free of refined sugars, naturally packed with healthy fats and deliciously ingredients. They are:

• Sweet but not too sweet
• Fruity and nutty
• Tropical 
• Easy to make and ready in 25 minutes
• Great for breakfast, afternoon tea or dessert
• Naturally vegan and easily gluten-free
• Fluffy and cake-y

Did I mention how easy they are to make? Simply mix in all the ingredients in order to a thick smooth batter and then bake. I chose to make my own muffin cases using a square of parchment paper per muffin. Here’s how (it is really simple):

• Cut a piece of parchment slightly bigger than your muffin hole
• Place the parchment over the hole
• Get a cup/glass/jar that’s the same size as the base of your muffin hole
• Press the cup/glass/jar into the hole to shape the parchment
• Wiggle it around to press in the edges
• Repeat to make 12 cases

Or you can use regular muffin cases, but I thought there was something more wholesome and picnic-like about these wrappers. As spring/summer is upon us in the UK, we are talking and thinking about picnics and picnic food and these muffins are perfect. They travel well, are easy to grab and go and are such a crowd pleaser.

I’ve said how delicious and amazing these Coconut Mango and Brazil Nut Muffins are, so now here is what we need to make them:

• Ground linseed/flaxseed: or ground chia seed. Combine this with water to make our binder or egg replacer. As they are pre-ground it will form a thick, smooth gel.
• Plant-based milk: any milk will work well. Try coconut (carton not tinned) for a tropical theme or use oat, almond or soya for example.
• Lemon juice: this reacts with the rising agents and milk to help bind the batter to keep it light, fluffy and airy.
• Coconut sugar: I love coconut sugar for the caramel flavour and rich colour (plus it makes these refined sugar free) but you can use light brown or golden/regular caster sugar.
• Coconut oil: this is the fat for the muffins that work really well. Make sure you melt it and then allow the coconut oil to cool. This is really important otherwise it wills tart to solidify again as it hits the plant-bases milk and turn the batter lumpy.
• Vanilla: for the flavour.
• Spelt flour: I used white spelt flour for this recipe as I love the nuttier taste and slightly more wholesome texture, but you could sub this with 1:1 GF flour blend or use plain white flour, too.
• Almond flour: this is slightly finer than ground almonds and will result in the best textured muffin. You could use ground almonds instead for a very slightly grainier texture. if you are nut-free, swap this for a ground seed or seed flour.
• Baking powder: for the fluffy texture.
• Desiccated coconut: this adds to the lovely coconut flavour and “nutty” texture inside the muffins.
• Cinnamon: for a little sweetness.
• Dried mango: I love dried mango and how sweet it is! For the best results, chop your dried mango into small raisin-sized pieces. Make sure it doesn’t have added sugar, too, if you are interested.
• Brazil nuts: I love brazil nuts and always forget how much I do love them! They are packed with health benefits and are so tasty. Chop them up small for inside the batter and on top for a crunchy muffin top. If you are nut-free, you can sub these with seeds. Or you can use another nut like almond, cashew or hazelnut.
• Flaked coconut: for the muffin tops. Thy turn so crisp and golden as they bake.

A quick 15-minute bake and these Coconut Mango and Brazil Nut Muffins are ready to enjoy warm or allow them to cool and drizzle more some icing sugar. They are delicious with or without this drizzle so feel free to skip this and enjoy them plain. They are so fluffy, delicious moreish and squidgy with the best coconut, mango and coconut flavours without needing any fresh mango!

I hope you will love biting in these Coconut Mango and Brazil Nut Muffins and sharing with your friends/family/neighbours like I did! If you are looking for more muffins and simple bakes, how about my:

• Nutty Blueberry Breakfast Muffins
• Almond Butter and Raspberry Crumble Bars
• Tea and Biscuit Blondies
• Carrot Cake Cookie Sandwiches
• Vegan Magic Cookie Bars

Coconut Mango and Brazil Nut Muffins (Vegan GF-Option)

• Servings: 10
• Time: 25 minutes plus cooling
• Difficulty: easy
• Print

Light, fluffy and squidgy muffins packed with dried mango, coconut and brazil nuts topped with more nuts and coconut. These golden muffins are naturally vegan with gluten-free options and are made from wholesome ingredients in 25 minutes.

Ingredients

• 1 tbsp ground linseed + 3 tbsp water
• 180ml plant-based milk
• 1 tbsp lemon juice
• 80g (½ cup) coconut sugar
• 35g (¼ cup) coconut oil, melted and cooled
• 1 tsp vanilla essence
• 210g (1 ½ cups) spelt flour
• 40g (1/2 cup) almond flour
• 2 tsp baking powder
• 20g (1/4 cup) desiccated coconut
• ½ tsp cinnamon
• A pinch of salt
• 60g (1/2 cup) chopped dried mango
• 40g (1/4 cup + 1 tbsp) + 25g chopped brazil nuts
• 10g flaked coconut
Icing:
• 60g icing sugar + 1-2 tbsp water

Directions

1. Preheat the oven to 160Fan/180*C and line 12 muffin holes with cases.
2. Stir together the ground linseed and water and leave for 5 minutes to thicken.
3. Meanwhile, to a large mixing bowl, add the plant-based milk and lemon juice and leave for 5 minutes.
4. Now pour in the coconut sugar, cooled melted coconut oil, vanilla and linseed gel and whisk to a smooth mix.
5. Sift in the spelt flour, baking powder and cinnamon. pour in the almond flour, desiccated coconut and salt and whisk to a smooth, thick batter.
6. Fold in the chopped mango and 40g of chopped brazil nuts and use an ice cream scoop or large spoon to divide the batter between the 12 cases. Top with the extra 25g chopped brazil nuts.
7. Bake for 15-17 minutes or until golden and an inserted skewer comes out clean. Cool for a moment ten remove from the tin to cool fully on a wire rack.
8. Stir together the icing sugar and water and drizzle over the muffins before eating. Store in an airtight container for 3-5 days or freeze for 1 month.
Notes: this recipe has been tested in gram measurements, so please weight ingredients rather tan using cup measurements, where possible.

I look forward to hearing what you think of these Coconut Mango and Brazil Nut Muffins so please let me know in the comments below. If you make these muffins, I would love to see them so please tag me in your bakes – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With coconut mango brazil nut love x