Mango Yogurt Oat Muffins Recipe
This Mango Yogurt Oat Muffins Recipe celebrates the mango’s flavor, texture & color. From the melt-in-your mouth blend of pureed mango & yogurt to the rich taste & color of mango cubes – these muffins showcase this tropical fruit’s unique appeal! Top with coconut and enjoy them for breakfast, for dessert or as a nutrient-packed snack.
Mango Yogurt Oat Muffins
Follow this healthy Mango Yogurt Oat Muffins Recipe to create nutritious and delicious muffins that can be served for breakfast, for dessert or as a snack. Sprinkle coconut on top to complete this tropical-flavored treat.
Equipment
- Cupcake Forms (2.5 inches – 6.3 centimeters circumference, see note)
- Cupcake Paper Liners
- Large Baking Sheet
- Electric Mixer
- Spatula
Ingredients
- 2 tbsp Blanched Almond Butter
- 2 Eggs
- 4 tbsp Honey
- 1 cup Yogurt
- 1 cup Pureed Fresh Mango
- 1 cup Mango Cubes
- 1 1/2 cups Oat Flour
- 1 1/2 cups Oats
- 1 tsp Baking Soda
- Shredded Coconut For Garnishing (about 6 tbsp)
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Beat the almond butter and eggs.
- Add the honey, yogurt, and pureed mango. Beat for another minute.
- Gradually add the dry ingredients and beat until well blended.
- Using a spatula, gently fold in the mango cubes until well blended.
- Spoon the batter into the cupcake forms (lined with cupcake paper) ¾ full.
- Sprinkle with shredded coconut.
- Bake for 20 minutes or until golden.
Notes
Keep refrigerated.
Note about cupcake forms: This recipe was tested with 2.5 inches – 6.3 centimeters circumference cupcake forms. You can use a different size, however serving quantity and/or baking time may change.
Pair your Mango Yogurt Oat Muffins with
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