Bakery-Style Mango Oatmeal Muffins (Better-for-You)
Jumbo-sized, moist, and fluffy, and loaded with fresh mango chunks, and a crunchy cinnamon oatmeal topping.
Ingredients
- 1 ½ cups whole wheat flour or all-purpose
- ½ cup rolled oats
- ¼ cup brown sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 ripe mango peeled and diced
- ½ cup unsweetened applesauce
- ¼ cup plain Greek yogurt
- ¼ cup almond milk or any milk of your choice
- 1 large egg
- 1 teaspoon vanilla extract
- CRUMB TOPPING
- ¼ cup rolled oats
- 2 tablespoons whole wheat flour
- 2 tablespoons melted coconut oil or other neutral oil like avocado
- 2 tablespoons brown sugar
- ½ teaspoon ground cinnamon
Instructions
Makes 8 Jumbo Muffins
- Preheat your oven to 375°F and line a muffin pan with paper liners or grease the cups lightly.
- In a large mixing bowl, combine the whole wheat flour, rolled oats, brown sugar, baking powder, baking soda, salt, and ground cinnamon.
- In another bowl applesauce, Greek yogurt, almond milk, egg, and vanilla extract until well combined.
- Pour the wet ingredient mixture into the dry ingredients and stir until just combined. Be careful not to overmix; it's okay if the batter is a little lumpy. Then gently fold the mango in the muffin batter.
- Divide the batter into every other muffin cup, filling all the way to top
- CRUMB TOPPING
- In a small bowl, combine the rolled oats, whole wheat flour, melted coconut oil, brown sugar, and ground cinnamon for the crumb topping. Mix until crumbly.
- Sprinkle the crumb topping evenly over the muffin batter in each cup.
- Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the oatmeal topping is crunchy
- Remove the muffins from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
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