Made By Emily
Breakfast

No-Added-Sugar Mango Oat Muffins

No-added-sugar mango oat muffins on a wooden table

Recipe Summary

  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Total Time: 32 minutes
  • Servings: 12 muffins
  • Cuisine: American-style baking
  • Course: Breakfast, Snack
  • Calories: 140 per serving

Ingredients

  • 2 cups (300 g) ripe mango chunks
  • 2 large eggs
  • 3/4 cup (180 g) plain yogurt (Greek or regular)
  • 2 cups (180 g) oat flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/3 cup (30 g) unsweetened shredded coconut

Instructions

  1. Preheat your oven to 350°F (180°C) and line a 12-cup muffin tin with paper liners or lightly grease it. This prevents sticking and helps muffins come out cleanly.
  2. In a blender or food processor, combine the mango chunks, eggs, plain yogurt, and vanilla extract. Blend until the mixture is very smooth and well combined—this gives the muffins a tender internal texture without any lumps.
  3. In a large bowl, whisk together oat flour, baking powder, ground cinnamon, and shredded coconut. Mixing the dry ingredients well ensures even rise and flavor in each bite.
  4. Pour the mango mixture into the dry ingredients. Use a spatula or wooden spoon to gently fold everything together until just combined. Avoid overmixing to keep the muffins light and moist. The batter will be a bit thick but spreadable.
  5. Divide the batter evenly among the 12 muffin cups, roughly filling each 3/4 full. If you notice any dry flour on the edges of your bowl, scrape it down to avoid pockets in your muffins.
  6. Bake in the preheated oven for 20-23 minutes. The muffins should turn lightly golden on top and spring back softly when pressed. Insert a toothpick to check—if it comes out clean with a few moist crumbs, they’re ready.
  7. Let muffins cool in the pan for about 10 minutes before transferring to a wire rack. This rest time helps the muffins firm up so they don’t fall apart when removed.

Recipe Notes

  • Use very ripe mangoes—they offer the best natural sweetness and moisture. Slightly underripe fruit can lead to a drier muffin.
  • If you don’t have oat flour, pulse rolled oats in a blender to make your own. Just make sure it’s finely ground to avoid a gritty texture.
  • Be gentle when folding the dry ingredients into the wet; overmixing can make muffins dense or tough.
  • Don’t skip the baking powder or the muffins will be flat and heavy. Check your baking powder’s expiration date if you’re unsure—it loses potency over time.
  • Line your muffin pan or grease it well to prevent sticking since oat flour muffins tend to be a little more delicate.

Nutrition Estimate

  • Calories: 140
  • Protein: 5 g
  • Carbohydrates: 22 g
  • Fat: 3.5 g