Vegan Mango Coconut Muffins

What should you do after juicing a fresh mango with your Kuvings Slow Juicer? Throw away the pulp? Absolutely not! Use the mango pulp for moist muffins and contribute to the zero-waste concept.

Ingredients:
- 150g flour
- 1 tsp baking powder
- 1 tsp baking soda
- 3 tsp vanilla pudding powder
- 100g sugar
- 50g coconut flakes
- 80g coconut oil
- 250g mango pulp
- 35 ml rapeseed oil/vegan butter
- 2 tbsp chia seeds + 8 tbsp water
- 150g coconut milk
- zest of a lemon

* Topping: *
- 1/2 mango, pureed
- 1 pack of cream stiffener
- 200g vegan cream cheese
- Sugar to taste

* Decoration: *
- 1/2 mango, diced
- Coconut flakes
- powdered sugar

preparation
1. Preheat the oven to 180 degrees Celsius (top/bottom heat). Mix the chia seeds with water and let them soak for 15 minutes.
2. Mix the dry ingredients in a bowl. Add the liquids and chia gel and mix well. Spoon 2 tablespoons of batter into each muffin cup.
3. Bake the muffins for 20–25 minutes.
4. For the topping, puree the mango with the cream stiffener. Mix the cream cheese and sugar, then fold in the mango mixture.
5. Pipe the cream onto the cooled muffins and decorate them with mango cubes, coconut flakes and powdered sugar.

Enjoy your zero-waste muffins!

Video and recipe: @veganwings_