Vegan Mango Muffins-A muffin recipe with no white ingredients and no milk products-Yes it is vegan. I just can’t believe myself and I can’t hold the recipe to myself. It is definitely worth the try because it just takes half an hour and it is free of all whites like milk, curd, butter, white sugar, maida/wheat flour(A perfect recipe which will fit the purpose of my blogging journey-Read it in detail here). Don’t ask me if I am a VEGAN. I am certainly not. I can’t survive without butter,ghee, buttermilk, paneer, cheese.I totally avoid white/refined flours,sugar, milk,table salt and mostly curd too. I partially avoid white polished rice in our regular food and substitute with whole grains and millets.
I had tried a couple of muffins and cupcakes but have not posted even one so far due to my poor photography skills. Yesterday my little one was unusually so clingy and cranky, refusing all foods offered. He suddenly calmed down and asked “Amma, Can you make me some cakes? I will eat in the evening “. He said this and went for a nap. Since it has been a long time since I baked, I dusted my recipe notes and found few tips which I had gathered long back about eggless baking. I wished to use flax seeds as an egg substitute(Don’t ask me why.I ran out of stock of all other items 😉 ). I gathered some courage to give it a try. I was so hesitant about the flax seeds usage wrt texture, taste and almost everything. I also tried using the evaporated cane (God only knows what it was exactly.Something similar to cane sugar). Too much experimentation in one recipe that too by a very novice baker by me. I was really nervous until my hubby tasted them and certified them. Believe me, they were the best. It was just yummy, super soft and just melted in the mouth.
When it comes to recipes about baking I usually sit for at least two hours and pen down. I ensure that I don’t mention finest details which I would have looked upon/learnt as a beginner. I hope the below recipe is detailed enough to help even first-time bakers to successfully bake. Please find my previous recipes on making cakes in pressure cooker/OTG, baking without eggs, baking with healthy ingredients.
Multigrain/Sathumaavu Cashew Carrot Cake
The recipe is extremely healthy and nutritious.I have used fresh mango pulp and all healthy ingredients(No diary). So this can be offered to even babies as young as 6 months plus(Don’t add cane sugar.Use a sweeter mango). The colour is not yellow because I had used whole wheat flour(not refined or chakki fresh ones) and cane sugar. I so badly wanted to try turmeric powder for colouring. But I saved it for my next recipe.OH!My Bad… I have written so long. Let’s get into the recipe. I hope you will definitely give a try. Won’t you invest 30 minutes to give a healthy snack for your kid? SERVE Vegan Mango Muffins WITH LOVE AND RELISH WITH NO GUILT.
Vegan Mango Muffins Recipe:
Preparation Time:10 minutes
Cooking Time:15-20 minutes
Makes: 14 medium sized muffins
Ingredients:
Dry Ingredients:
- Whole Wheat Flour-3/4 cup
- Cane Sugar(Powdered)-1/2 cup
- Baking Powder-1 tsp
- Baking Soda-1/4 tsp
- Cardamom powder-A pinch
- Cinnamon Powder-A pinch
- Salt-A pinch
Wet Ingredients:
- Flaxseed Powder-1 tbsp
- Water(Warm)-3 tbsp
- Oil-3 tbsp
- Mango Puree/Pulp-3/4 cup
Procedure:
1. Measure all the ingredients and keep them ready.
2.Preheat the oven to 190 ° C and line the muffin tray with cupcake liners.
3.Add 3 tbsp of warm water to flax seed powder and mix well. Set this mixture aside.
4. Add all the dry ingredients together and sieve once or twice. This helps in aeration of the flour, removal of any lumps, proper mixing of all ingredients.
4.The flax seed mixture would have turned slimy. Add this to the wet ingredients and blend together.
5.Now combine both the wet and dry ingredients and whisk well.
6.Use a spoon/scoop and fill the muffin tray.
7.Bake for 16-20 minutes at 160 ° C.
8. Use a toothpick and insert to check if the muffins are baked completely. When the toothpick turns clean, remove the tray from the oven and cool it on the rack.
9. Remove the muffins carefully and serve.
Notes:
You can replace whole wheat flour with any millet flour too.
Adding cinnamon and cardamom powder is optional.
I used gingelly oil here.You can use any cooking oil.
For flax seed powder ,just blend dry flax seeds in a mixer jar and use. You need not dry roast them.
Ensure to whisk the wet and dry ingredients well to form a slightly thick and pouring consistency batter. Don’t overdo.
I have used evaporated cane juice which I believe to be similar to cane sugar. You can use sugar/jaggery/palm sugar/brown sugar/cane sugar.
Ensure that the mango is ripened and sweet.
Skip sugar for babies below 1 year and use a sweeter variety of mango to make this Vegan Mango Muffins
Colour depends on the flour, sugar and mangoes used.
You can top it with some nuts or choco chips. My LO had topped three of them with choco chips.
Wait for the muffin tray to cool before you remove them.
Store Vegan Mango Muffins in an airtight container. I believe it would stay good for 4 days at room temperature.
Please have a word with your doctor before introducing any new food to babies.
Ensure to have tried all the ingredients individually before trying this for babies.
Please consider all family history of allergies before trying any new food.
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If you are looking for some tips to try healthy baking options please look into the references below.
Madhurams Eggless Cooking
Holyvegancow
Ovenderful Mom Bakers Community(FB group)