Go Back
–+ servings
Mango Breakfast Muffins

Mango Breakfast Muffins

INGREDIENTS1-1/2 cups whole wheat flour1 cup rolled oats, plus more for garnish2 teaspoons baking powder1/4 cup ground flax seeds1 teaspoon kosher salt2 large eggs3/4 cup coconut sugar1/2 cup expeller-pressed coconut oil, melted1/2 cup low-fat milk1 teaspoon vanilla extract1 large ripe mango (about 1 cup), diced

Preheat oven to 350°F. Line a muffin tin with paper cups.In a large bowl, stir together flour, oats, baking powder, flax seeds and salt. In another bowl, combine eggs, coconut sugar, coconut oil, milk and vanilla extract. Add the wet ingredients to the dry ingredients. Stir until combined. With a spatula, fold in the diced mango.Evenly divide the mixture between the muffin cups, sprinkle with additional oats and place in the oven. Bake for 20 to 25 minutes, until a toothpick inserted into the center of one muffin comes out clean. Remove from oven and cool on a cooling rack before serving. Nutritional analysis per muffin: Calories 268; Protein 6 g; Carbohydrates 35 g; Fat 13 g; 41% Calories from Fat; Cholesterol 32 mg; Sodium 200 mg; Potassium 345 mg; Fiber 4 g

Language English
Prep Time 10 minutes
Cook Time 25 minutes
Servings 12

Ingredients

  • 1 - 1/2 cup whole wheat flour
  • 1 cup rolled oats, plus more for garnish
  • 2 tsp baking powder
  • 1/4 cup ground flax seeds
  • 1 tsp kosher salt
  • 2 large eggs
  • 3/4 cup coconut sugar
  • 1/2 cup expeller-pressed coconut oil, melted
  • 1/2 cup low-fat milk
  • 1 tsp vanilla extract
  • 1 large ripe mango (about 1 cup), diced

Instructions

  1. Preheat oven to 350°F. Line a muffin tin with paper cups.

  2. In a large bowl, stir together flour, oats, baking powder, flax seeds and salt. In another bowl, combine eggs, coconut sugar, coconut oil, milk and vanilla extract. Add the wet ingredients to the dry ingredients. Stir until combined. With a spatula, fold in the diced mango.

  3. Evenly divide the mixture between the muffin cups, sprinkle with additional oats and place in the oven. Bake for 20 to 25 minutes, until a toothpick inserted into the center of one muffin comes out clean. Remove from oven and cool on a cooling rack before serving.

Recipe Notes

Nutritional analysis per muffin: Calories 268; Protein 6 g; Carbohydrates 35 g; Fat 13 g; 41% Calories from Fat; Cholesterol 32 mg; Sodium 200 mg; Potassium 345 mg; Fiber 4 g