These moist blackberry mango muffins, studded with crunchy pistachios, make a perfect breakfast or snack.

I’m a little rushed today, so this post is briefer than usual. I’m working at the Coachella and Stagecoach music festivals selling merchandise, which keeps me away from my computer and blog for several days. It’s not my favorite way to spend the weekends, but it’s good for the wallet. That’s why I’ve shared recipes multiple days in a row—so you have plenty of options while I’m gone.

Other baked vegan recipes you may love:

One-Bowl Sourdough Banana Muffins
Pumpkin Banana Nut Muffins with Chocolate Chips
Grilled Blackberry Cobbler
Vegan Glazed Peach Turnovers

On to the Blackberry Mango Muffins. This recipe needs accurate proportions, so follow it closely. I made these to take with me to Indio in case festival food options weren’t vegan-friendly. I’d never baked with mango before, and it produced a wonderfully moist, subtly sweet muffin. The combination of warm blackberries and salty, crunchy pistachios is truly delightful.

Yield: 24 muffins

Blackberry Mango Muffins

Moist mango blackberry muffins with occasional crunches of pistachios are great for breakfast or a snack.

Ingredients

3 tablespoons ground flaxseed
1 cup warm water
2 cups mashed mango
2/3 cup cane sugar
1/2 cup melted coconut oil
1 tablespoon apple cider vinegar
1 tablespoon vanilla extract
3 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons ground allspice
1 teaspoon sea salt
1 cup fresh blackberries
1 cup roasted and salted, shelled pistachios

Instructions

Preheat the oven to 350°F and line two muffin tins with 24 cupcake liners.
Stir the ground flaxseed into the warm water and let sit a few minutes until gelatinous. In a bowl, combine the mashed mango, melted coconut oil, cane sugar, apple cider vinegar, vanilla extract, and the flaxseed mixture.
In a large bowl, sift together the flour, baking soda, baking powder, ground allspice, and salt. Pour the wet ingredients into the dry and stir until smooth and free of large dry patches.
Gently fold the blackberries and salted pistachios into the batter. Using an ice cream scoop or spoon, divide the batter among the lined muffin cups, filling nearly to the top.
Bake for 23–27 minutes, testing with a toothpick; it should come out mostly clean. Cool the muffins on a rack for about 10 minutes before serving.

Nutrition Information:

Yield:

Serving Size:

1 muffin

Amount Per Serving:
Unsaturated Fat: 0g

Did you make this recipe?

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I specified salted pistachios because their buttery, savory bite contrasts beautifully with the sweet mango and tart blackberries. Enjoy these muffins warm or at room temperature. I hope everyone has a great weekend—I’ll be back with more posts soon.

This month’s bloghop features many talented bloggers sharing berry-themed recipes. It’s a joy to be part of this community and to share recipes with fellow food lovers.

Please join the #berrylove fun by linking any berry recipe from March 2012. Remember to link back to this post so readers can find the #berrylove event. The Twitter hashtag is #berrylove.