Egg-Free Mango and Coconut Vegan Muffins

By Aileen Cox Blundell

There is nothing nicer than a warm muffin on a cold day especially when you know that your muffin is packed to the brim with only good ingredients! Baby-led weaning muffins were one of the very first foods I gave to Oscar and with good reason. They don’t have to be unhealthy, filled with sugar and butter. It’s easy to make refined sugar free muffins when you use fresh fruit; additionally, many pureed fruits can replace some or all of the fat (like oil or butter) in baking recipe and they bake up SUPER moist like these vegan muffins!

Every single time I post a muffin recipe, I get inundated with messages from parents, mostly Mums asking for an egg-free option. I don’t want to just willy nilly give an egg-free version though until I have thoroughly tested it and voila there you go! Egg-Free and dairy-free muffins!

Besides children with egg allergies, I also get a lot of requests for a plant-based muffin and I really have been trying to eat a more plant-based diet myself this year. These vegan muffins were surprisingly good and you would honestly be none the wiser to the fact that they are made with a flax egg and ‘nare a chicken in sight’ as my Dad would say.

Flax Seed

I’m a huge fan of flax, to begin with as I try to incorporate it into my kids’ diets so much more now that we are vegetarian. It is a good source of omega-3 which is important to our health and growth of our little humans.

*Omega 3 fatty acids are considered essential fatty acids. This means they are necessary for human health but the body can’t make them – you have to get them through food. Omega 3s come from a family of fats called PUFAs (polyunsaturated fatty acids). Omega 3 fats are also known as EPA (Eicosapentanoic acid) and DHA (Docosahexanoic acid)

Evidence suggests that omega 3s may be helpful in protecting your heart from heart disease. They do this by:

• Helping the heart to beat more regularly;
• Reducing the ‘stickiness’ of the blood, making it less likely to clot;
• Protecting arteries, which carry blood to the heart, from damage;
• Reducing levels of triglycerides in the blood (a fat that can increase risk of heart disease);

As well as benefits for your heart, omega 3s are:

• Thought to help with bone/joint health;
• Important in healthy brain development during pregnancy;
• Sometimes used in the management of certain cancers, Alzheimer’s disease and inflammatory bowel disease.

*Excerpt taken from: https://www.indi.ie/diseases,-allergies-and-medical-conditions/heart-health/799-what-s-the-catch-with-omega-3-s.html

Flax Egg is super easy to make: 1 tablespoon of ground flaxseed with 3 tablespoons of hot water. Leave until it turns into jelly and voila = one egg!

It’s super easy and super nutritious as well. Plus it makes these vegan muffins completely inclusive so everyone can have them. You can also switch up the flour for a buckwheat flour too if you need a gluten-free version 🙂

Vegan Recipes for Kids

Healthy Baby Breakfast Cookie Recipe (No Refined Sugar)

Breakfast

Make these Healthy Baby Breakfast Cookie Recipe with no refined sugar for your baby or toddler. Such a perfect baby led weaning food!

Baby Friendly Healthy Chicken Korma with a vegan option

Dinner

Easy healthy chicken korma with Greek yogurt and coconut milk.

2 Ingredient Bread Rolls – No Yeast, No Kneading

On the Side

This is probably one of the best accidental bread recipes I have ever made!

Vegan Sesame and Soy Cauliflower Wings

Dinner

You know that craving you get for Chinese food? This is the BEST vegan fake away ever!

Happy and healthy 2020 to you all.

Aileen xoxoxoxox

Egg-Free Mango and Coconut Vegan Muffins

3.72 from 7 votes

Prep: 10 minutes minutes

Cook: 20 minutes minutes

Total: 30 minutes minutes

Servings: 24 Mini Muffins

(Hover over # to adjust)

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Vegan freezer friendly & egg free muffins that use a flax egg (or regular eggs). Easy make ahead healthy breakfast recipe for kids, toddlers, and babies!

Ingredients

• 300 g 2 cups flour
• 3 teaspoons baking powder
• 1 teaspoon baking soda
• ¼ cup desiccated coconut
• 2 x Flaxeggs* or 2 regular eggs if not egg free
• 60 ml rapeseed oil
• 1 tsp vanilla extract
• 375 ml 2.5 cups milk of your choice
• 1 tablespoon apple cider vinegar
• ½ ripe mango pureed
• ½ ripe mango chopped into chunks
• * To make the flax egg mix together 2 tablespoons flaxseed with 4 tablespoons of hot water - leave until it turns to a jelly, then use as you would egg in a baking recipe.

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Method

• Pre-heat oven to 170ºC.
• In a large bowl, mix together the flour, baking powder, baking soda and coconut.
• Add the wet ingredients including the mango to a separate bowl and whisk until fully combined.
• Make a well in the centre of the flour mixture and slowly whisk in the wet mixture until it turns into a smooth batter.
• Divide the mixture into an oiled muffin tin, then bake for 20-25 minutes or until a skewer comes out clean.
• Cool fully before eating.

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Recipe Notes & Tips

Muffins are the perfect addition to the freezer. Make a triple batch, place into a freezer container and they keep in the freezer for months! I pop them frozen into lunchboxes and by the time my kids get to school they are already defrosted. Super handy and really nutritious too 🙂

Did you make this recipe?

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