Photo of Mango-Oat Streusel Muffins by WW

Mango-Oat Streusel Muffins

Total Time
40 min
20 min
20 min
With its beautifully floral, tropical flavor, 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.


Uncooked old fashioned rolled oats

1¼ cup(s), divided

All-purpose flour

1 cup(s), divided

Unpacked light brown sugar

2 Tbsp

Light butter

2 Tbsp, melted

Baking powder

2 tsp

Table salt

½ tsp



Plain unsweetened almond milk

½ cup(s)

Canola oil

2 Tbsp

Almond extract

½ tsp


2 large egg(s)


1 cup(s), chopped


  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.
  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