The other day I was snacking on some dried mango and wanted to add something to it, and I had some tahini in my cupboard, so I thought I’d try that, and it was surprisingly very tasty together! So I added that flavor combination to my list of baking ideas, and after finishing my exam yesterday, I tested out this recipe for vegan mango tahini muffins, and they turned out so tasty! It is a mix of tropical and a bit nutty-slash-earthy! I shared these with a bunch of my classmates, and they all thought the muffins were really good and would not have thought they were vegan, which means my recipe was a success!
I used Koia vanilla bean plant-based milk drink to make this, which added a lot of great flavor (and protein), and a flax egg. If you aren’t vegan, you can use regular eggs or milk to make these as well.
Makes 24 mini muffins and 9 full-sized muffins
1 mango, diced
¾ cups tahini
3-4 tbsp honey or maple syrup (to sweeten, as desired)
2 flax eggs (2 tbsp flax meal mixed with 5-6 tbsp water, refrigerated about 5 minutes until thickened)
1 cup whole wheat flour
1 bottle Koia vanilla bean (12 fl oz, about 1.5 cups) or milk of choice
1 tsp vanilla extract
Good shake of cinnamon (didn’t measure this exactly)
Dash of nutmeg (optional)
3 tsp baking powder
1. Preheat oven to 350 F. Prepare flax egg and set aside in the fridge.
2. Mix together all batter ingredients, except the mango, in a large bowl.
3. Mix in the mango.
4. Line a muffin tin with muffin papers and/or spray with cooking oil. Spoon the batter into the muffin tin, filling each cup about 80-90% full - leave space at the top for the muffins to rise!
5. Bake for about 15 minutes for mini muffins, 20-25 minutes for full-sized muffins, until a toothpick inserted in the center comes out clean and the edges are slightly golden brown. Let cool, and enjoy!