Mango Coconut Oatmeal Muffins
With the addition of coconut and fresh mango, this nutritious breakfast muffin almost tastes like a dessert.
Oh My Veggies
whole wheat flour
packed brown sugar
old fashioned oats
dried shredded coconut
6 oz container plain non-fat Greek yogurt
mashed ripe banana
about 1 large mango
Preheat oven to 400°F. Spray a muffin pan with cooking spray or fill with paper liners.
In a large bowl, whisk together flours, brown sugar, baking powder, and baking soda.
In a medium bowl, stir together oats, coconut, yogurt, banana, oil, egg, and vanilla extract.
Pour wet mixture into the flour mixture. Stir until moistened—do not over-mix! Fold in mango.
Divide mixture evenly into muffin cups. Bake for 17–20 minutes or until toothpick inserted into the center of a muffin comes out clean.
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