Healthy Mango Coconut Muffins

These gluten free mango coconut muffins are made with chia and oats and are low in fat and sugar. The perfect healthy muffin recipe for breakfast or snack

Course Breakfast, Brunch

Prep Time 10

Cook Time 20

Total Time 30

Servings Mini Muffins

Calories 41kcal

Author Tiffany Bendayan

Ingredients

1 cup Gluten Free Steel Cut 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, add the oats and chia and process until ground
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

*You may also use Old Fashioned Oats

**If you'd like, you can substitute with regular sugar

Mango puree is just mango chunks in a blender. You can use frozen mangoes for this recipe, just thaw them first before blending

Nutrition