I’m been in a muffin mood lately.
I used to love picking a big bowl blueberries in N.S. then rushing back to make blueberry grunt or blueberry muffins. I think it was the first thing I learned to cook when I was younger. Nothing beats the taste of homemade muffins straight out of the oven (well maybe .. a fresh loaf of bread.)
Mmmmm I love homemade muffins. For someone who is not much of a baker, they are the easiest treat/cake/snack and affordable to make. All you have to do is whip up a batter then start experimenting. Make a couple of batches, throw them in the freezer and you are good to go for the week.
My favourite “experiment” lately is using the ginger/mango combo. Of course these ginger mango muffin beauties are vegan. They are also gluten free and without oil. Try ginger mango muffins, and you’ll never buy another muffin from Tim Hortons again.
Ginger Mango Muffins
WHAT YOU WILL NEED:
- Blender*
- Mixing bowls
- Spoons, spatula
- Muffin tins
INGREDIENTS:
- Two cups of Oatmeal
- I cup of Mango (frozen or fresh)
- 1 tablespoon of Ginger (fresh or ground)
- 1 cup Almond milk
- 1 tablespoon of Egg replacement (chia mix, mashed banana)
- 1 tablespoon of baking powder
- One dash of vanilla
Ginger Mango Muffins 
Oatmeal Sunflower muffins
INSTRUCTIONS:
- Pour all dry ingredients in high speed blender. *If you don’t have a high speed blender use a mixing bowl. I like using the blender because it mixes better.
- Add wet ingredients including mango. I like to have the mango blended completely.
- Blend until spoon.
- Pour mixture into muffin tins. Add some mango on top if you want to make it pretty.
- Bake for 20 minutes at 400 degrees. Enjoy!