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Oat streusel mango muffins

Oat streusel mango muffins

Total Time
40 min
20 min
20 min
Studded with sweet, juicy mango and with a whole grain boost from the oats, the family will thank you for baking these delicious, streusel-topped muffins.


Plain flour

1 cup(s), (150g)

Baking powder

2 tsp

Quick oats

1 cup(s), (90g)

Monk fruit sweetener

¼ cup(s), (55g)

Unsweetened almond milk

½ cup(s), (125ml)


2 medium

Canola oil

1½ tbs

Almond extract

½ tsp


1¼ cup(s), chopped, (250g), (see tip)

Quick oats

¼ cup(s), (25g)

Plain flour

1½ tbs

Brown sugar

1½ tbs

Reduced fat oil spread

1½ tbs, melted


  1. Preheat oven to 180°C. Line a 12-hole ⅓ cup (80ml) capacity muffin tray with paper cases.
  2. To make streusel topping, combine all ingredients in a small bowl. Set aside.
  3. Combine flour, baking powder, oats and 1/2 teaspoon salt in a medium bowl. Whisk sweetener, almond milk, eggs, oil and almond extract in a large bowl. Add flour mixture and stir until well combined. Fold in mango. Spoon mixture evenly into paper cases. Sprinkle evenly with streusel topping. Bake for 18-20 minutes, until centre of muffins comes out clean. Transfer muffins to a wire rack to cool.


INGREDIENT TIP: When in season, fresh mango is ideal for this recipe, but you can also use thawed frozen mango chunks. If the pieces are big, chop them into smaller bits so they distribute better throughout the muffins. TO REFRIGERATE: Store muffins in a reusable container for up to 4 days. TO FREEZE: Store muffins, as above, for up to 2 months. Thaw at room temperature or microwave muffins from frozen until warm.