This recipe is for 36 muffins, so get ready to feed a hungry army :) The batter is refined sugar free, these muffins are vegan.
Mango Chocolate Chip Muffins
- 1 1/2 Cups Coconut Oil
- 3/4 Cup Maple Syrup
- 1 1/2 Cup Coconut Sugar
- 3 Tablespoons Vanilla Extract
- 3 Tablespoons Apple Cider Vinegar
- 4 Cups mashed Mango
- 6 Cups Flour
- 3 Tablespoons Baking Powder
- 1 1/2 teaspoon Baking Soda
- 1 teaspoon Salt
- 1 1/2 Cups Vegan Chocolate Chips
Preheat oven to 350 and put liners in 3 cupcake trays (mine held a dozen each).
Mix wet ingredients in a large bowl (including the mashed fresh mango), dry ingredients in a separate smaller bowl. Using 10 strokes, incorporate dry into wet. Using another 10 strokes, fold in the chocolate chips. This stroke count is to ensure you aren't overstimulating the gluten in the flour-- this mistake will make your muffs HARD! Spoon into your muffin tin liners, bake for 30-35 minutes.
© Nimai\'s Cookbook