Mango Oatmeal Muffins

These Mango Oatmeal Muffins are sure to be enjoyed by the whole family. Love adding fresh (or frozen) fruit to baking because it adds the perfect moisture and sweetness. Plus, we get an extra bump of vitamin C, potassium and vitamin A. After all, muffins are perfect to prep-ahead and store in the freezer for a convenient breakfast or snack addition.

Get all your Mango Oatmeal Muffin ingredients ready in advance!

Muffins in Bento Boxes

Bento boxes or Japanese-style lunch containers are extremely handy with the small compartments. As a dietitian, what I love is that they also prompt us to think about different types of foods in these sections – like hitting our macronutrients for carb, protein and fats. Using items that can easily be prepped ahead is key for speedy bento lunch box assembly. Here’s my lunch-style Bento box with our Mango Oatmeal Cinnamon Muffins, two hard-cooked eggs, yogurt and veggies. For a balanced meal, we are covered for protein, carbs, healthy fats and some vitamins are all covered.

Bento boxes are the perfect make-ahead lunch! Plus you can store your Mango Oatmeal Muffins in the freezer.

Mango Oatmeal Muffins Recipe

• Serves: 12
• Prep time: 15 minutes
• Bake time: 20 minutes

Ingredients:

• 1.5 cups frozen mango, thawed
• ¼ cup brown sugar
• 2 eggs
• ½ cup canola oil
• 1.5 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/3 cup oats
• 1 tsp cinnamon
• ¼ tsp of Kosher salt

Topping: Sprinkle unsalted pumpkin seeds and dry oats on top before baking.

Mango Oatmeal Muffins Directions:

1. Pre-heat the oven to 375 F.
2. Firstly, in a medium bowl whisk together two eggs, brown sugar and oil.
3. Next, add softened, frozen mango and mash with a fork to combine with wet ingredients.
4. In a separate bowl, combine all dry ingredients (flour, oats, baking soda, baking powder, cinnamon and salt) and stir.
5. Then, add the dry ingredients to the wet ingredients and stir to combine forming a batter.
6. Fill greased muffin tins or use silicone or paper muffin cups 2/3 full with batter. Sprinkle pumpkin seeds and oats on top of the batter.
7. Finally, bake for 15 to 20 minutes. Use a toothpick to insert into muffin to check doneness; if toothpick comes out clean, they’re ready.

Enjoy!🙂

Mango Oatmeal Muffins

Yield: 12

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Moist and flavourful Mango Oatmeal Muffins! Perfect to batch-bake and store in the freezer.

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Ingredients

• 1.5 cups frozen mango, thawed
• ¼ cup brown sugar
• 2 eggs
• ½ cup canola oil
• 1.5 cups all-purpose flour
• 1/3 cup oats
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp cinnamon
• ¼ tsp of Kosher salt
• Topping: 1/3 cup of unsalted pumpkin seeds and dry oats for sprinkling on top

Instructions

1. Pre-heat the oven to 375 F.
2. Firstly, in a medium bowl whisk together two eggs, brown sugar and oil.
3. Then, add softened, frozen mango and mash with a fork to combine with wet ingredients.
4. In a separate bowl, combine all dry ingredients (flour, oats, baking soda, baking powder, cinnamon and salt) and stir.
5. Then, add the dry ingredients to the wet ingredients and stir to combine forming a batter.
6. Fill greased muffin tins or use silicone or paper muffin cups 2/3 full with batter. Sprinkle pumpkin seeds and oats on top of the batter.
7. Finally, bake for 15 to 20 minutes. Use a toothpick to insert into muffin to check doneness; if toothpick comes out clean, they’re ready.