If you think about ginger, what is the first thing that comes in your mind? Hot tea with pieces of ginger and slices of lemon in a cold winter day? Or maybe a spicy and exotic Thai food recipe that includes ginger? No matter what you thought about, I’m quite sure that muffins were not your first idea. For this reason, I would like to share with you a simple but delicious recipe for vegan ginger and mango oatmeal mini muffins.
These muffins have a particular flavor that might not be everyone’s favorite. Usually when we think about muffins, we think about something very sweet, maybe creamy or with chocolate flavor. In this case the outcome is different from the traditional one. With this recipe you will have muffins that are moderately sweet, with a fresh note of mango and mild spiciness of ginger. These vegan ginger and mango oatmeal mini muffins will be perfect as a dessert for an exotic-themed lunch or dinner, or as an everyday treat accompanied with a cup of green tea. Or even as a delicious snack on-the-go. But, if you are searching for more common flavors, try my coconut and blueberry donuts!
This time I chose to make mini muffins simply to create a bite-size snack. But feel free to use this recipe to bake also standard size muffins. Just be careful – bigger muffins may require longer time and lower temperature to get ready! Apart from the size, another thing that is up to your choice is the ginger itself. In this recipe you can use either fresh ginger or ginger powder. Muffins with fresh ginger will have stronger ginger flavor. While, if you use the ginger powder, your muffins will have a bit milder note of ginger.
Health benefits from vegan ginger and mango oatmeal mini muffins
We all know that ginger is very good for our health. But thanks to its strong and particular flavor, it’s not always that easy to incorporate it in our daily menu. Ginger is well known for its medical purposes. It may be useful to improve the immune system, to reduce inflammation, to treat stomach issues, to cure muscle pain etc. In short – ginger is considered to be one of the world’s healthiest foods. And the best part is that it’s available in food stores all year round! Also the second main ingredient of these mini muffins – mango – is great for our immune system. Mango is rich in vitamin C and it contains good amount of other vitamins, like vitamin A, B6 and K.
You can choose if you want to decorate your mini muffins with some vegan whipped cream and chocolate crumbs like I did. Or simply enjoy them without any decoration. Only one thing – in case you decide to decorate these vegan ginger and mango oatmeal mini muffins exactly like I did and you are a mommy or a daddy of a lop-eared bunny, do not repeat my mistake by creating a chocolate bunny that has the ears up! Specky got so upset that he refused to do any photoshoot for my vegan ginger and mango oatmeal mini muffins! So, I’m sorry, but this time you’ll need to be ok only with the picture of a chocolate bunny.
No matter if you’ll choose to make these muffins with fresh ginger or with ginger powder. Or if you decide to decorate them with something or not, the result of this recipe in any case will be:
-
quite unusual
- exotic
- slightly spicy
- moderately sweet
- juicy
- easy to make
- healthy
- flavorful
- gingery
- and simply yummy!
Let me know, if you try this recipe! Leave a comment or even more – make Specky happy! Snap a picture of your masterpiece and post it on Instagram or Facebook by tagging @bunnymommycooks. And feel free to let your animal family members join in the picture!
| Prep Time | 15 min |
| Cook Time | 25 min |
| Servings |
mini muffins* (check notes)
|
- 100 g of rolled oats
- 150 g of all-purpose flour
- 1 teaspoon of baking powder
- 25 g of sugar
- 250 ml of non-dairy milk (I used soy, but you can also use any other)
- 100 g of mango
- 20 g of (grated) fresh ginger (or 2 teaspoons of ginger powder)
Ingredients
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|
- in a bowl mix together rolled oats, flour, baking powder and sugar. Add non-dairy milk and mix everything together until a homogeneous mixture is obtained;
- cut mango in tiny pieces. Add the mango pieces and grated fresh ginger (or ginger powder) to the obtained mixture and mix carefully by avoiding to smash the mango pieces;
- fill 2/3 of every mini muffin baking cup with the obtained mixture, place the filled muffin cups in the middle compartment of a preheated oven and bake at 185°C/365°F for 20 – 25 minutes. The mini muffins are ready when the muffin top is golden brown and a wooden stick, inserted in the muffin, comes out clean. If necessary, bake the muffins for some extra minutes;
- when the muffins are ready, take them out from the oven and put on a cooling rack to cool. If desired, decorate the mini muffins with whipped soya or coconut cream, chocolate crumbs, caramelized oats etc.
* measures of a single silicone mini muffin baking cup: bottom part diameter – 4,5 cm; top part diameter – 6,5 cm; height – 3,5 cm
