Side Pannel
Mango Coconut Oat Muffins
Mango Coconut Oat Muffins
- Recipe Submitted by Healthy Recipes on 02/20/2014
Category: Desserts
Ingredients List
- 1/2 cup virgin coconut oil
- 3/4 cup all-purpose flour
- 3/4 cup oat flour
- 1/2 cup old-fashioned rolled oats
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1/2 cup unsweetened wide-flake coconut
- 1 cup full fat sour cream, room temperature
- 1/3 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon lemon zest
- 1 vanilla bean, split
- 1 cup diced mango (from 2 Ataulfo mangoes)
- 1/4 cup sweetened shredded coconut, for top
Directions
Preheat oven to 375°F. Grease 10 muffin cups with butter.
In a small saucepan, warm coconut oil just until it just barely melts. Set aside.
In a medium bowl, whisk together both flours, oats, baking powder, and salt. Stir in 1/2 cup of the unsweetened coconut.
In a separate medium bowl, whisk together sour cream, sugar, egg, lemon zest, and liquified coconut oil. Scrape the insides of the vanilla bean into the mixture and whisk well. Add the wet mixture to the dry ingredients and stir until just combined. Add diced mango and gently fold until combined.
Divide batter among prepared muffin cups then sprinkle the tops with 1/4 cup of the sweetened coconut, about 1 teaspoon on each. Bake until a toothpick or tester ed into the center comes out clean, 23-25 minutes.
Transfer muffins to a rack and let cool. If covered at room temperature, muffins will be good for 2-3 days.
In a small saucepan, warm coconut oil just until it just barely melts. Set aside.
In a medium bowl, whisk together both flours, oats, baking powder, and salt. Stir in 1/2 cup of the unsweetened coconut.
In a separate medium bowl, whisk together sour cream, sugar, egg, lemon zest, and liquified coconut oil. Scrape the insides of the vanilla bean into the mixture and whisk well. Add the wet mixture to the dry ingredients and stir until just combined. Add diced mango and gently fold until combined.
Divide batter among prepared muffin cups then sprinkle the tops with 1/4 cup of the sweetened coconut, about 1 teaspoon on each. Bake until a toothpick or tester ed into the center comes out clean, 23-25 minutes.
Transfer muffins to a rack and let cool. If covered at room temperature, muffins will be good for 2-3 days.
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