These Mango, Coconut and Oat Muffins will bring a tropical vibe to your breakfast table. They are really easy to make, a one bowl recipe and refined sugar free.
- 1 cup greek yoghurt
- ⅓ cup coconut oil
- 1 egg
- ½ cup coconut milk
- 1 teaspoon vanilla paste or coconut essence
- 1 ½ cups flour
- 1 cup (250 ml) oat flour
- ½ cup coconut sugar
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ cups (250 g) mango, chopped
- 1 tablespoon flour
- ¼ cup shredded coconut, pluss extra for topping
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Pre heat the oven to 190 C (375 F)
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Place paper liners in a muffin pan, set aside.
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Mix all the wet ingredients in a bowl. Sift the dry ingredients through a fine mesh sieve into the wet ingredients. Gently fold the two together and mix until just combined. Be carful not to over mix the batter, then you will end up with dense muffins!
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Stir in 1 tablespoon flour to the chopped mango and gently fold into the batter.
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Spoon the batter into the prepared muffin pan cups, filling ⅔ full. Top with a little shredded coconut if desired. Bake for about 20 min or until toothpick inserted into center comes out clean.
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Let the muffins cool in the muffins tin for 5 minutes and let cool completely on a wire rack.
Store in an airtight container for up to 5 days.
Enjoy!