I was lucky enough to be chosen to join in on the #instaweanteam challenge on Instagram this week. Every week a group of great bloggers choose an ingredient and come up with a recipe each on that specific ingredient.
This week was MANGO week. Which was perfect because I absolutely adore mangos.
Unfortunately they’re not in season here in Australia and I could not for the life of me find any imported ones in the supermarket. So for this recipe I used bottled mango, which is a great replacement when you can’t find the fresh version. It’s basically fresh slices of mango in juice and bottled.
You could also use frozen mango too. However, fresh is always best so if you’re lucky enough to be somewhere where mangos are in season stock up and definitely use them to make these muffins.
I love having a batch of muffins individually frozen for quick snacks during the week and these mango morning muffins are the perfect easy breakfast. They’re packed full of vitamins and nutrients from pepitas (high in the immune boosting mineral zinc), walnuts, coconut oil and of course mangos.
Mangos are great for children because they are easy to digest and are a great source of vitamins A, B6 and C.
These muffins are also egg-free and refined sugar-free.
I use silicone muffin trays for this recipe as I find they cook the muffins much better and you also don’t have to worry about patty cases.
* 3/4 cup mashed mango flesh and extra diced mango pieces
* 1/2 cup pepitas
* 1/2 cup walnuts
* 2 medium bananas
* 2 tablespoons of chia seeds
* 1 and 1/4 cup of milk
* 1 cup rolled oats
* 2 and 3/4 cup of plain flour
* 1 teaspoon vanilla bean paste or natural vanilla extract
* 2/3 cup honey or rice malt syrup
* 150g coconut oil
* 2 teaspoons baking powder or bi-carb soda
* 2/3 up desiccated coconut
1. Pre-heat a fan-forced oven to 180 degrees celsius. If using metal muffin tins, line with muffin cases or grease and flour tray.
2. Place coconut, pepitas and walnuts in a food processor and whiz until fine and crumbly.
3. Add banana, mango, coconut oil, honey and vanilla to the food processor and whiz until combined.
4. In a large bowl combine oats, flour and baking powder.
5. Make a well in the centre of the dry mixture and add wet ingredients.
6. Pour milk into the mixture and stir until combined. Add small diced extra pieces of mango and stir through.
7. Fill muffin trays with mixture to 3/4 full.
8. Bake in pre-heated oven for 17-20 or until golden and a skewer comes out clean.
9. Turn onto a wire cooling rack to cool.
* I use silicone muffin trays for these muffins.
* You can use wholemeal plain four in this recipe also.
* The walnuts can be replaced with almonds or macadamias.
* These are great for freezing individually and making for quick snacks during the week.
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