Perfect for breakfast, lunch, or snacks, these small batch dairy free muffins made with dried mangos are packed with flavor. These can easily be made with any dried fruit you have stashed away in your pantry.
Dairy Free Muffins with Dried Mango
Perfect for breakfast, lunch, or snacks, these small batch dairy free muffins made with dried mangos are packed with flavor. These can easily be made with any dried fruit you have stashed away in your pantry.
Equipment
- 1 muffin pan
- muffin liners
Ingredients:
- 1 large egg
- 1/2 cup mango nectar or other fruit juice
- 3/4 cup sugar plus extra for sprinkling on top
- 1/3 cup neutral oil canola, avocado, etc.
- 1/2 tsp vanilla extract
- 1 1/2 cups all-purpose 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 or juice, 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:
Don’t like mango or have any mango nectar on hand? No worries, any juice or dried fruit will work. Prefer milk instead of juice? Cool! Just up the sugar to 1 full cup (instead of 3/4 cup) to make up for the lost sweetness.