Updated: Nov 1, 2021
The perfect, ready-to-pack, weekend snack!
I whipped up a batch of these bite sized, lemon flavored, mango oat muffins for the weekend. They're gluten and refined sugar free, and incredibly easy-to-make.
I'm always experimenting with dessert recipes that are processed sugar free and nutritious, but still delicious and enjoyable for my family. Over time, I found a variety of methods for adding natural sweetness to desserts, using vegetables and fruits.
For these muffins, I used ripe Julie mangoes, pomegranate, lemon infused coconut oil, almonds and oats, for creating the perfect balance of sweetness and texture.
If you've been on the search for nutritious, guilt free treats, this recipe is for you! They're ideal for a quick breakfast, snacking or even packing for a weekend getaway.
See below for the recipe with step-by-step video included.
Yield 24 Mini Muffins
2 Ripe Julie Mangoes
1 Pomegranate (approximately 1/3 Cup pomegranate seeds)
1/2 C Coconut milk (or any non dairy milk of choice)
1 1/2 tsp Apple cider
1/4 C Lemon Infused Coconut oil- I used @cgacaribbean
1 1/4 C Oat flour (grounded whole oats in a food processor until fine)
1/2 C Slivered Almonds
1 1/2 tsp Baking powder
Preheat oven to 350°f
Combine oat flour, almonds, baking powder and salt in a bowl.
In a separate bowl, add the flesh of the Julie mangoes, then whisk and mash until smooth.
Toss in the pomegranate seeds, coconut milk, and lemon oil, then whisk again until everything is combined and smooth.
Add the mango and pomegrante mixture to the dry ingredients and fold to combine. Note: Try to avoid 'overmixing' the batter, a few streaks of oat flour in the batter is perfect.
Scoop the batter into lined mini muffin pans and bake for 12-15 minutes.
Note: If you can't get your hands on the lemon Infused coconut oil, simply sub for regular coconut oil and add 1/2-1 tsp lemon, coconut or vanilla extract.