Easy Mandarin Muffins Recipe

Only a handful of simple ingredients and one bowl are needed to make these deliciously easy, light and fluffy, fruit packed muffins!

These muffins are so easy to make! Just throw all your ingredients into one bowl, mix up your batter and bake. Muffins make great quick and yummy snacks, without the fussy of making icing or using lots of different baking equipment. The best part is that this recipe will work perfectly with any kind of tinned fruit, so you can switch up the mandarins for peaches, pears, pineapple or whatever fruit you fancy.

This recipe makes six large muffins. They are best eaten within four days while they are freshest. Store in an airtight container in a cool and dry place or freeze for longer. If you'd like to make your muffins even fancier, you could add an icing sugar dusting or a quick water icing drizzle to the tops.

They're dairy free, egg free, easily nut and gluten free, and of course, completely plant based!

Makes 6 large muffins

Ingredients;

220g plain flour

100g caster or granulated white or brown sugar

12g baking powder

3g baking soda

1/2 tsp vanilla powder

130g sunflower oil

100g soya milk

110g vegan yoghurt or substitute for more soya milk

30g mandarin juice from tin

200g chopped tinned mandarins

You will also need; a mixing bowl, whisk, spoon or ice cream scoop, muffin tray, 6 muffin cases

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How to make your muffins;

1. Pre heat the oven to 180°c and line your muffin tin with six muffin cases

2. Add all the dry ingredients into the bowl, flour, sugar, baking powder, baking soda, and vanilla powder, and give them a quick whisk together

3. Add the wet ingredients, oil, soya milk, yoghurt and mandarin juice, and whisk again until there are no large lumps. Just whisk until everything is combined and be careful not to overmix

4. Chop the mandarins into small pieces and stir into the muffin mixture

5. Use a spoon or ice cream scoop to evenly add the batter to the muffin cases

6. Bake for around 10 minutes at 180c and then turn the oven down and bake for another 10-15 minutes at 160c until the muffins are turning lightly golden and a cocktail stick comes out clean

7. Set the muffins aside to cool and now they're ready to eat!

Tips & Tricks!

• This recipe is so versatile, you can substitute the mandarins for pretty much any tinned fruit. Peaches, pears, mango or pineapple would be yummy!

• Use a fruit that is tinned in fruit juice, rather then syrup. I used Nature's Finest tinned mandarins (gifted)

• My muffin trays are very old and used! But this is a similar one; https://amzn.to/3YAf7UE 

• These are my mixing bowls - https://amzn.to/489iB6s

• I used Nush natural almond yoghurt but any plant based thick, protein or Greek style yoghurt should work, or you can simply just use more soya milk. The yoghurt just adds to the fluffy and moist texture

• I like to use these tall tulip style muffin cases; https://amzn.to/461W0Hf

• To make your muffins gluten free, use gluten free flour and add 1g of xanthan powder for every 100g flour. It doesn't sound like much but it really helps with the sponge texture