This was a recipe that I came across last week and I just so happened to have mangoes and a bag of shredded coconut sitting around. These were very tasty and moist. I generally have a bad reputation for my dry muffins. In fact when I follow recipes and they say pour the mix into the muffin tin…I kind of chuckle to myself. My muffin mixture is often one big lump that requires me to shape the batter into ball like forms just so that I can have something that somewhat resembles a muffin. Anyway, these were a real hit and I think you will enjoy them too!
- 1 cup large flake oats
- ⅔ cups gluten free flour blend
- ⅓ cup coconut flour (you could replace this with the gluten free flour blend, I just used this as provides a bit of additional sweetness)
- 1 tbsp baking powder
- 1 tsp ginger powder
- ½ tsp salt
- 2 eggs
- 1 cup almond milk
- ¼ cup unsweetened applesauce
- 2 tbsp maple syrup
- ¼ cup coconut oil, melted
- 1 tsp vanilla extract
- 1 ripe mango, chopped into small pieces
- ½ cup shredded coconut
- 2 tbsp flaxseeds
- Preheat oven to 375 degrees F.
- Combine oats, flours, baking powder, ginger and salt.
- In a separate bowl whisk eggs, almond milk and applesauce together. Add in maple syrup, coconut oil and vanilla, whisk until smooth.
- Combine wet and dry ingredients. Fold in mango and shredded coconut being careful not to over mix as this will make your muffins tough.
- Spoon into prepared muffin tin and sprinkle some flaxseeds for a little added crunch. Bake for 20-25 minutes.