Vegan mango streusel muffins

  • Vegan mango streusel muffins

Vegan mango streusel muffins

Easy recipe difficulty rating
Recipe by
recipe chef
Total Time
recipe time total
40 minutes

Makes approx 10 muffins.


  • 2 tsp T2 Mango and Cucumber tea (loose leaf)
  • 220g plain flour
  • 200g caster sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 240ml soy (or other non-dairy) milk
  • 80ml olive oil
  • 15ml white vinegar

For the Vegan streusel

  • 120g Flour
  • 2tsp Cornflour
  • 65g Brown Sugar
  • 1tsp Salt
  • 60g Vegan Butter

For the mango compote

  • Chopped up mango


  1. Preheat oven to 180°C.
  2. Combine the flour, sugar, baking soda, T2 Mango and Cucumber tea and salt evenly.
  3. Combine the soy (non-dairy) milk, olive oil and vinegar and whisk together with the dry ingredients until you have a nice smooth batter.
  4. Divide the mixture into individual cake tins greased with a little more olive oil (I used a greased cupcake pan), filling ¾ of the way to the top.
  5. Add the prepared streusel on top of each cake.
  6. Bake for 15 mins, or until a cocktail stick inserted into the centre comes out clean. Remove from the oven and leave to cool completely.

For the streusel

  1. Add all the streusel ingredients together and mix until it resembles breadcrumbs.

Once the cakes are cool, add on a spoon of the mango compote and a sprinkle of T2 Mango and Cucumber tea to decorate.

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