There is a newer vegan food product that I have become recently obsessed with that I wanted to be able to find a good recipe to use it in. So Delicious, the vegan brand behind a lot of non-dairy ice creams, yogurts, and milks, has released a Greek-style yogurt made with coconut milk! Greek yogurt, as you might know, has been extremely popular as a powerful probiotic, and with So Delicious' Greek-style vegan yogurt, you get all of the active cultures of a standard Greek yogurt without the dairy. It also can be used in recipes extremely well, and if you would like to give it a shot, I highly suggest these nutritious mango and coconut muffins. They taste so good, can freeze well, and are the ultimate solution for a breakfast on the go!
Vegan Mango & Coconut Oat Muffins
(Makes 1 dozen)
1/2 c. whole wheat flour
1/2 c. all-purpose flour
3/4 c. packed brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1 c. old fashioned oats
1/3 c. dried shredded coconut
1-6 oz. container plain So Delicious Greek-style vegan yogurt
1 c. mashed ripe banana
1/4 c. canola oil
1/4 c. apple sauce
1 tsp. vanilla extract
1 c. diced mango (about 1 large mango)
1) Preheat oven to 400 degrees. Spray a muffin pan with cooking spray or fill with paper liners.
2) In a large bowl, whisk together flours, brown sugar, baking powder, and baking soda.In a medium bowl, stir together oats, coconut, yogurt, banana, oil, apple sauce, and vanilla extract.
3) Pour wet mixture into the flour mixture. Stir until moistened, but do not over-mix! Fold in mango.
4) Divide mixture evenly into muffin cups. Bake for 17 - 20 minutes or until toothpick inserted into the center of a muffin comes out clean.