Photo of Mango-Oat Streusel Muffins by WW

Mango-Oat Streusel Muffins

5 - 6
PersonalPoints™ per serving
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
12
Difficulty
Easy
With its beautifully floral, tropical flavour, sweet mango makes an excellent addition to muffins. These get a whole-grain boost with oats used two ways: whole, as a crunchy streusel topping, and ground (in a blender) into flour for the batter. Fresh mango is ideal, but you could use frozen mango chunks that you’ve thawed; if the pieces are big, chop them into smaller bits so they distribute better throughout the muffins.

Ingredients

Uncooked old fashioned oats

1¼ cup(s), divided

All-purpose flour

1 cup(s), divided

Unpacked light brown sugar

2 tbsp(s)

Light butter

2 tbsp(s), melted

Baking powder

2 tsp(s)

Table salt

½ tsp(s)

Sugar

cup(s)

Plain unsweetened almond milk

½ cup(s)

Canola oil

2 tbsp(s)

Almond extract

½ tsp(s)

Egg(s)

2 large egg(s)

Mango(es)

1 cup(s), chopped

Instructions

  1. Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners. Combine ¼ cup oats, ⅛ cup (2 tbsp) flour, brown sugar, and butter in a small bowl; set aside. Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners. Combine ¼ cup oats, ⅛ cup (2 tbsp) flour, brown sugar, and butter in a small bowl; set aside.
  2. Place the remaining 1 cup oats in a blender; blend on high speed until a fine flour forms, about 1 minute. In a medium bowl, whisk together the oat flour, remaining 1 cup all-purpose flour, baking powder, and salt. In a large bowl, whisk together the granulated sugar, almond milk, oil, almond extract, and eggs. Add the flour mixture to the milk mixture; stir until well combined. Fold in the mango.
  3. Spoon the batter evenly into the prepared muffin cups, filling about halfway full. Sprinkle evenly with the brown sugar mixture. Bake at 375°F until a toothpick inserted in the center comes out clean, 18 to 20 minutes.
  4. Serving size: 1 muffin