8 muffins/ 1hour
Dry Ingredients
- 1 3/4 cups rolled oats (process to a flour in a food processor)
- 2 tablespoons psyllium husk (soak with 6 tbsp water)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 cup coconut flakes
- 1/4 tsp salt
Wet Ingredients
- 2/3 cup (165 ml) of mango puree + 1/4 cup of small mango chunks)
- 1/2 banana
- 3 tbsp coconut oil
- 1 tsp vanilla
- 1/2 tsp apple cider vinegar
- 1/4 cup cherry jam (homemade)
Instructions
- Preheat the oven at 200 degrees Celsius.
- Process rolled oats in a food processor to flour.
- Add dry ingredients together (except for psyllium husk).
- Soak psyllium husk with 6 tbsp water and set aside until it forms gel texture.
- Cut about 1/4 cup of mango into chunks and set aside.
- Puree the rest of the mango with the banana (should be around 180ml).
- Pour the puree into the well in the bowl of dry ingredients. Add in the rest of the wet ingredients. Mix everything together. Once flour is moistened, add in the reserved mango chunks.
- Drop the mixture into muffin liners. You can fill them up to the top as these muffins won’t rise by a lot.
- Place in the oven and bake for 20 minutes then reduce the temperature to 180 degrees Celsius and bake for another 15-20 minutes. Test if they are done by inserting a toothpick in the middle. The toothpick should come out clean. Done!
- Allow the muffins to cool before serving.
When I first made those muffins, I was surprised how coarse oat flour turned out to be super moist and soft. The aroma of mango and cherries were much more vivid without sugar. It is a low glycemic index muffin, leaving you full and satisfied. The kind of healthy snack I'll have my husband carry to work.
By Chelsea Riz
