Tropical Vegan Muffins Recipe

Adapted from Cook's Illustrated Ultimate Blueberry Muffins

Any neutral oil can be subbed for the coconut oil.  Any flavor of non-dairy yogurt can be subbed for the vanilla soy yogurt.  Any fruit can be subbed for the frozen mangoes. Don't thaw fruit if it is frozen. Chop small - to the size of blueberries.

Ingredients

• 2 cups White Flour
• 1 tbsp Baking Powder
• 1/2 tsp Salt
• 1/2 cup Sweetened Shredded Coconut
• 1 tbsp Chia Seeds
• 1/4 cup Water
• 1 cup Granulated White Sugar
• 1/4 cup Organic Coconut Oil
• 1 1/4 cups Vanilla Soy Yogurt
• 1 1/2 cups Frozen Mangoes

Directions

1. Adjust oven rack to middle position and heat oven to 350 degrees. Spray standard muffin tin with nonstick vegetable cooking spray.

2. Whisk flour, baking powder, salt, and coconut flakes in medium bowl until combined.

3. Grind chia seeds to a fine powder and mix with 1/4 cup of water. Set aside for 10-15 minutes while it forms a gel.

4. Microwave or lightly heat coconut oil until liquid - about 45-60 seconds.

4. Combine chia gel and sugar and whisk vigorously until thick and homogenous, about 30 seconds; add melted coconut oil in 2 or 3 steps, whisking to combine after each addition. Add vegan yogurt in 2 steps, whisking just to combine.

5. Add frozen mangos (chopped to the size of blueberries) to dry ingredients and gently toss to combine. Add wet ingredients and fold with rubber spatula until batter comes together and fruit is evenly distributed, 25 to 30 seconds (small spots of flour may remain and batter will be thick). Do not overmix.

6. Use (greased) ice cream scoop or large spoon to drop batter into greased muffin tin.

7. Bake until light golden brown and toothpick or skewer inserted into center of muffin comes out clean, 25 to 30 minutes, rotating pan from front to back halfway through baking time. Invert muffins onto wire rack, stand muffins upright, and cool 5 minutes. Serve as is or use one of the sugar-topped variations.