Vegan coconut and mango muffin

Ingredients

For 1 serving

• Mango50 g
• All-purpose flour30 g
• Desiccated coconut5 g
• Coconut milk25 ml
• Rice milk15 ml
• Brown sugar8 g
• Baking powder2 g

Contains: gluten,

Method

1. Heat the oven to 180 °C (conventional) and put a paper case in a muffin tin.
2. Peel the mango and cut the flesh off the stone into roughly 1 cm dice.
3. In a bowl mix the flour, desiccated coconut, brown sugar and baking powder.
4. Add the coconut milk and rice drink and stir only until the flour is moistened, then fold in the mango.
5. Spoon into the case and bake for 20–22 minutes, until the muffin is risen and golden and a skewer in the centre comes out dry.
6. Let it cool in the tin for 5 minutes before lifting it out.