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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?

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