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!
Scale
Ingredients
- 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
- Preheat oven to 180 degrees celsius (350 F) and line a 12 hole muffin tray with papers. Set aside.
- Place the eggs, yoghurt, vegetable oil, vanilla, brown sugar and chopped mango into the large bowl of a food processor and blitz until smooth.
- Add the wholemeal flour, spelt flour, baking powder, oats and coconut and pulse 3-4 times until combined. Do not over mix!
- Evenly divide the mixture between the prepared tin.
- Gently press a piece of mango into each muffin and sprinkle over a little extra shredded coconut and brown sugar.
- 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.
- Category: Muffins
- Method: Baking
- Cuisine: Australian
Keywords: Recipe that uses mangoes