Dairy Free Muffins with Dried Mango
These dairy-free dried mango muffins are packed with flavor and super customizable. They are the perfect way to use up that dried mango that’s been sitting in the back of your pantry for months. (No? Just me?)
Equipment
- 1 muffin pan
- muffin liners
Ingredients
- 1 large egg
- 1/2 cup mango nectar
- 3/4 cup sugar plus extra for sprinkling on top
- 1/3 cup canola oil
- 1/2 tsp vanilla extract
- 1 1/2 cups flour
- 2 tsp baking powder
- 1/2 cup dried mango (unsweetened or sweetened) chopped
Instructions
- Preheat oven to 400°F/200°C. Line a muffin tin with 6 muffin liners and set aside. If you have a 12 muffin tin, make sure to only line the spaces in the middle so that they cook evenly.
- In a medium sized mixing bowl, combine egg, mango nectar, sugar, oil, and vanilla extract. Mix well.
- Sprinkle in baking powder and then flour. Stir until just combined. Fold in the dried mango pieces.
- Spoon batter evenly between the muffin liners. OPTIONAL: sprinkle the tops with a little extra sugar if you’re feeling it. Otherwise, don’t.
- Transfer to oven and bake for 18-20 minutes or until tops are golden brown. Remove and let cool before enjoying!
Notes
This recipe is dairy-free, nightshade free, nut free, and soy free.