2 eggs: Or flax egg if vegan
2 tsp fresh lime
3/4 cup almond milk
2 cups buckwheat flour: Or regular flour if not gluten-free
2 tsp baking powder
2 tbsp vegan mango cheesecake protein: I use Naked Harvest‘s one! Use code GENE for a discount!
1/2 cup coconut sugar
1/4 cup melted coconut oil
1 tsp vanilla essence
1 cup freshly diced mango
1/2 cup coconut flakes
How to make:
Preheat the oven to 180 degrees Celsius and line a muffin tray with muffin liners.
In a small bowl, whisk the lime juice, vanilla, eggs and coconut oil through the almond milk and set aside.
In a large bowl, combine flour, protein, baking powder, salt and sugar.
Slowly transfer the almond milk mixture into the dry ingredients. Fold through the diced mango.
Transfer the muffin mixture evenly into the lined muffin pans.
Bake at 180 degrees celsius for 15-25 minutes or when golden on the outside and when a knife comes out clean.
Cool for 5 minutes before enjoying!
The lime in the almond milk is optional, but deliciously cuts through the sweetness of the muffin
Can last in the fridge for up to 3 days or frozen for a month! Just make sure the muffins are thawed properly before consuming.
If you do decide to try this recipe (which I highly recommended, as it's DELISH) make sure to send me a DM with a photo or tag me in your story! I love seeing everyone’s re-creations!
Lots of love and happy muffin making!