Blueberry Mango Muffins (gluten free, low sugar)
Our family loves healthy muffins. I often throw them in my older daughter's lunch or snack, and I am baking some variety nearly every week.
These muffins were created with the help of my 2 year old today, who insisted that we throw in mango and blueberries so I rolled with it. She's on to something!
I avoid white and wheat flour when possible. We don't completely avoid gluten, but when I have control I choose other options as wheat is a particularly inflammatory food and you'll never miss it in these muffins.
Instead, this recipe uses a combo of rolled oats and almond meal, but you could replace the almond meal with whole wheat pastry flour or white flour, if desired.
Blueberry Mango Muffins
1 cup rolled oats
1 cup almond meal
1/4 cup coconut sugar
1 tsp baking soda
1 tsp baking powder
1 tsp nutmeg
2 tsp cinnamon
1 egg (or 1 tbsp chia with 3 tbsp water to make a gel)
3 Tbsp coconut oil, melted
1/4 cup unsweetened applesauce
3/4 cup unsweetened almond milk or milk of choice
1 tsp vanilla
1 mango, chopped (about 1/2 cup)
1/2 cup fresh or frozen blueberries
optional coconut flakes or walnuts
Stir dry ingredients together in a large bowl (oats through cinnamon). Combine eggs, oil, applesauce, milk and vanilla in a small bowl and add it to the dry ingredients, mixing just until combined. Stir in the fruit and optional nuts or coconut. Bake at 350 for 15-20 minutes or until a toothpick comes out clean.
Does your family have a favorite muffin flavor?