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mango breakfast muffins


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4 from 1 review

Description

These mango muffins are so wholesomely delicious, you can eat them for breakfast!  They are bursting with tropical mango flavour, sweet coconut and jam-packed with healthy ingredients.  This simple recipe is the perfect make-ahead breakfast for busy mornings!


Ingredients

Scale
  • 2 eggs
  • 1 cup (250 ml) plain (or greek) yoghurt
  • 1/2 cup (125 ml) lightly flavoured olive oil (or melted coconut oil, or cold pressed macadamia nut oil)
  • 1 teaspoon vanilla extract
  • 1/2 cup (110 grams) brown sugar, plus extra to sprinkle
  • 1 1/2 cups (approx. 2) small mangoes, diced
  • 1 1/2 cups (225 grams) wholemeal flour
  • 1 cup (100 grams) wholemeal spelt flour
  • 2 teaspoons baking powder
  • 1/2 cup (50 grams) rolled (traditional) oats
  • 1/2 cup (50 grams) shredded coconut, plus extra to sprinkle

Instructions

  1. Preheat oven to 180 degrees celsius (350 F) and line a 12 hole muffin tray with papers. Set aside.
  2. Place the eggs, yoghurt, vegetable oil, vanilla, brown sugar and chopped mango into the large bowl of a food processor and blitz until smooth.
  3. Add the wholemeal flour, spelt flour, baking powder, oats and coconut and pulse 3-4 times until combined. Do not over mix!
  4. Evenly divide the mixture between the prepared tin.
  5. Gently press a piece of mango into each muffin and sprinkle over a little extra shredded coconut and brown sugar.
  6. Bake for 12-15 minutes or until golden and when a skewer inserted removes cleanly. Allow to cool for a few minutes before removing from the tin and placing onto a wire rack to cool completely. Enjoy x

Notes

Muffins best kept in an air tight container in the fridge.  Will keep for 2-3 days.

Muffins are freezer friendly.  Store in an air tight container or zip lock bag.  Will keep for 3 months.

  • Prep Time: 10 mins
  • Cook Time: 12 mins
  • Category: Muffins
  • Method: Baking
  • Cuisine: Australian