Bed Stuy Foodie: Vegan Mango Coconut Muffins (Whole Wheat)

According to Rich these are the best muffins, vegan or otherwise, I have ever made. They are light and sweet. The crumb topping is something I don't often do, but it is a nice treat. The pieces of mango keep the muffins moist and add their sweet, tropical flavors. The coconut gets nice and crisp on top.

These muffins are also incredibly quick and simple to make. It was a hot day when I made them and I was in and out of the kitchen quickly.

Cook Time: 45 min

Yield: 1 dozen muffins

Recipe: Inspired by The Bakerita

Muffins

1 1/2 cups whole wheat pastry flour.

1/2 cup brown sugar (not packed)

1/4 teaspoon salt

1/2 cup unsweetened, shredded coconut

2 teaspoons baking powder

1/3 cup coconut oil

1 large banana mashed

3/4 cup of soy or almond milk

1 tablespoon vanilla

1 cup of fresh mango peeled and cut into small 1/2 inch pieces

Toppings

1/4 cup flour

1/4 cup oats

1/4 cup coconut oil

1/4 cup brown sugar

3 tablespoons shredded coconut

1 teaspoon vanilla

Method

1. Pre-heat the oven to 375 degrees Fahrenheit and grease 1 muffin tin with vegan butter.

2. Combine the dry ingredients (flour-baking powder) in a large bowl.

3. Combine the wet ingredients (oil-vanilla) and whisk together until well combined. If your coconut oil is hard, you can whisk it separately to help it turn into oil. You could also leave it on the stove while it is pre-heating.

4. Add the wet and dry ingredients together, stirring until well combined.

5. Fold in the chopped mango. Make sure your mango is not too large or it will break apart the muffins. After I took the picture below, I had to cut the mango again to make it smaller.

6. In a small bowl, combine flour, coconut, and oats.

7. Mix in coconut oil and vanilla (for this phase, you want the oil to be a little hard because it will help to form the crumbs).