Chia Oat Healthy Mango Coconut Muffins

These healthy mango coconut muffins are gluten-free, made with oats and chia seeds, and naturally sweet. Perfect for breakfast or an afternoon snack!

Healthy Mango Coconut Muffins (With Oats & Chia)

Let me tell you something… this recipe was NOT planned 😂

I was trying to make oat bars. They came out dry. Like desert-level dry. My husband (professional taste tester 🙄) said “meh”… but still ate them. Rude.

So I went back to the kitchen, determined to fix my mistake. And that’s when magic happened.

I had fresh mango puree sitting on the counter from my mango fruit roll-ups, and I thought… why not?

Next thing you know… these healthy mango coconut muffins were born. And honestly? BEST accident ever.

Why You’ll Love These Healthy Mango Coconut Muffins

These are not your average muffins. They’re:

• ✔ Naturally sweet and flavorful
• ✔ Gluten free (no flour!)
• ✔ Made with oats and chia for extra fiber
• ✔ Light, moist, and NOT dense
• ✔ Perfect for breakfast, snacks, or lunchboxes

Basically… you can eat one and feel like a responsible adult 😌

—

The Secret to Moist Healthy Muffins

The key here is the mango puree.

It adds natural sweetness AND moisture, which is super important when baking with oats. Otherwise, you get… You guessed it… dry sadness.

Then we add coconut for texture and flavor, and chia seeds for that little nutritional boost.

Result? Soft, fluffy, slightly tropical muffins that don’t taste “healthy” (you know what I mean).

—

Ingredient Notes (Quick Tips)

Before you jump in, here are a few helpful tips:

• Mango puree: Fresh or frozen works, just make sure it’s unsweetened
• Oats: Use rolled oats or quick oats, not steel-cut
• Sweetener: You can use your favorite sugar substitute or regular sugar
• Chia seeds: Add fiber and help with texture

—

A Little Story Time 💛

Growing up in Venezuela, mangoes were everywhere. Like… literally falling from trees.

We used them in everything, from juices to desserts to random kitchen experiments.

So making these muffins felt like a little throwback moment… but healthier (because adulting 🫠).

—

Perfect for Kids (and Busy Moms)

With school around the corner, I’m always looking for easy, nutritious snacks.

And these muffins? TOTAL win.

✔ Easy to grab
✔ Not overly sweet
✔ Actually filling
✔ Kid-approved

Which honestly is all we want in life 😅

—

I hope you can try these healthy mango coconut muffins at home! If you do, tag me @LivingSweetMoments or use #LivingSweet so I can see your creations 💕

Print Recipe

4.59 from 12 votes

Healthy Mango Coconut Muffins (Gluten Free with Oats & Chia)

These healthy mango coconut muffins are gluten free and made with oats and chia. Moist, naturally sweet, and perfect for breakfast or snacks

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Breakfast, Brunch

Servings: 36 Mini Muffins

Calories: 41kcal

Author: Tiffany Bendayan

Ingredients

• 1 cup Gluten Free Rolled Oats (or Old Fashioned Oats)
• 2 tablespoons Chia
• 1 teaspoon Baking Powder
• 1 teaspoon Pure Vanilla Extract
• 1/4 cup Swerve or Whole Earth Sweetener**
• 2 eggs
• 1/4 cup plain Greek Yogurt
• 1 cup Mango Puree
• 2 tablespoons Coconut Oil
• 1/2 cup Unsweetened Coconut Flakes plus more for sprinkling

US Customary - Metric

Instructions

• Preheat Oven to 350 degrees Fahrenheit 
• Line 3 mini muffin tins with paper or grease the bottom and sides with nonstick spray
• In a high-speed blender or food processor, blend the rolled oats and chia seeds until they resemble a coarse flour
• Pour the ground oats and chia in a bowl, add the baking powder and sugar substitute. Mix with a spoon
• In another bowl, mix the eggs, Greek yogurt, coconut oil, vanilla, and mango puree together using a whisk or a fork
• Pour the wet mixture into the dry. Mix with a spatula or wooden spoon. Add in the coconut flakes 
• Using a cookie scoop or spoon, place mounds of batter into each crevice of the muffin pan. Sprinkle the tops with the coconut flakes
• Bake for 20 minutes or until the tops are brown. Remove from oven and place on a cookie rack until cool
• Enjoy! 

Notes

• Do NOT use steel-cut oats unless pre-cooked; they will remain hard
• Rolled oats or quick oats work best for this recipe
• Mango puree should be unsweetened for best results
• Batter will be slightly thick; this is normal
• Store in an airtight container for up to 3 days or freeze up to 2 months

Nutrition

Serving: 1muffin | Calories: 41kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 4mg | Potassium: 34mg | Sugar: 1g | Vitamin A: 90IU | Vitamin C: 2.6mg | Calcium: 11mg | Iron: 0.3mg

—

You May Also Like:

Healthy Banana Oatmeal Bread

Healthy Banana Blueberry Muffins

Maple Bacon Corn Muffins