Vegan ginger and mango oatmeal mini muffins
Simple and easy recipe for vegan oatmeal muffins. Healthy snack with ginger and mango. Author: Krista, www.bunnymommycooks.com
Servings Prep Time
10mini muffins* (check notes) 15min
Cook Time
25min
Servings Prep Time
10mini muffins* (check notes) 15min
Cook Time
25min
Ingredients
  • 100g of rolled oats
  • 150g of all-purpose flour
  • 1teaspoon of baking powder
  • 25g of sugar
  • 250ml of non-dairy milk(I used soy, but you can also use any other)
  • 100g of mango
  • 20g of (grated) fresh ginger(or 2 teaspoons of ginger powder)
Instructions
  1. 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;
  2. 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;
  3. 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;
  4. 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.
Recipe Notes

* 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