Mango-oat streusel muffins
5
Points®
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
1⅛ 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
⅓ cup(s)
Plain unsweetened almond milk
½ cup(s)
Canola oil
2 tbsp(s)
Almond extract
½ tsp(s)
Egg
2 large
Mango
1⅓ 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
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