These beautiful breakfast mango muffins came about thanks to a surplus of my favourite summertime fruit that I couldn’t let go to waste.
These muffins are tender, moist, full of gorgeous tropical mango fragrance and couldn’t be simpler to prepare.
We opted to whip these little babies up using the food processor; the blades took the chunks of mango and turned them to a smooth paste along with the yoghurt, eggs, vanilla, oil and brown sugar to create the perfect flavour base ready for the dry ingredients.
To create a hearty muffin that will have the kids going until lunch we decided to use a mix of wholesome wholewheat flour, spelt flour, traditional oats and shredded coconut. The results were scrumptious.
Once cooled, I tightly wrapped six muffins and popped them into a freezer safe container to stash away for another day. The remaining mango muffins fed the kids and I for breakfast and even gave my husband a treat to take to work.
To create your own little morsels of summertime breakfast perfection simply…