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
Servings 36 Mini Muffins
Calories 41kcal
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
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
