Vegan and gluten-free Lemon Mango Muffins have the fruity, sweet taste of sunshine in every bite! Tropical and light, these healthy muffins are perfect for starting your day with or snacking on when a sweet craving strikes. High in protein from a secret ingredient and so densely delicious…you won’t be able to stop at just one!
It’s not often I share a muffin recipe on Muffin Monday! I just never seem to time it right, but this week I thought it would be the perfect time to share my latest muffin creation to start the week off on a good note.
The muffins I’m sharing today are particularly perfect for this week because they have SUNSHINE right in the name. I am not even sure of the actual weather forecast this week, but regardless if it’s going to rain or not, I NEED some sunshine in my life right now. Even if it’s in the form of these muffins!
Friends, things are TOUGH right now. I can’t quite go into details yet, and I HATE having to do the whole ‘vague blogging’ thing, but just know I am struggling…a lot. Usually I like to keep things light and fun on the blog, but my life isn’t all rainbows and sunshine. Granted, there is A LOT of good…the support of my family, the love of my friends, jobs I love, the opportunity to study what I am passionate about, being independent and self-sufficient, having Ella in my life…but right now the saying “when it rains, it pours” could not be more exact for my situation.
Like I said, I don’t want to dwell on the negative…so I won’t. Instead I’ll remind myself that everyday is a new day, that fighting fears makes you stronger, and that we are SO MUCH MORE than what we do. I remind you guys of this type of stuff all the time and it’s important I stop sometimes to take my OWN advice.
To distract myself, I’ve been throwing myself even further into my passions and hobbies…one of them being BAKING. Really, it’s cooking in general that makes me happy, but in the case of today’s recipe, we are focusing on baking!
So, back to these muffins. I first set out to make a new lemon muffin recipe. I was craving something light n’ lemony for summer snacking and realized it had been YEARS since I last made a muffin recipe (not even gonna link to the last one because it was THAT long ago!!). I had some dried mango to use up so I decided to throw that in as well and actually use it as the MAIN sweetener for the muffins. You know I love my fruit-sweetened baked goods! 😉
A little mixing and stirring later and I had a thick, dense batter that I just KNEW was going to result in some killer muffins!
- ¼ cup oat flour
- 1 packet plain gluten-free instant oatmeal
- ½ cup unsweetened cashew milk
- 100 grams no salt added chickpeas, rinsed and drained
- ¾ tsp baking powder
- ¼ tsp baking soda
- 1 cup unsweetened applesauce
- ⅓ cup dried unsweetened mango, sliced (40 grams)
- 2 tbsp lemon juice
- 1 tsp vanilla bean powder
- Preheat the oven to 350 F and line a muffin tray with 6 aluminum muffin cups. In a food processor, combine chickpeas, applesauce, dried mango, lemon juice, and cashew milk. Pour chickpea mixture in to a bowl. Add remaining ingredients and stir to combine. Fill muffin tins with batter. Bake for 25-30 minutes. Remove from oven and let cool for at least an hour. Store in the fridge or freezer.
Vegan, gluten-free, and HIGH in protein from the addition of chickpeas…these muffins are SO satisfying. They are dense, fudge-y in texture, and so hearty. I love that they’re made with whole grains and have no added sugar. Plus they have that lemony taste and light sweetness I was looking for!
I call this Muffin Monday a MAJOR win. Good way to start the week and something positive I can add to my list of daily gratitudes. Did I tell you I started writing those down? I love the quote “not everyday is good, but there is something good in every day” and keeping track of what I am grateful for daily is helping me realize that.
Thank you for all your support and love as always. Enjoy the recipe, loves! <3
What’s your favorite kind of muffin?
What are you grateful for today?
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