Because I love smoothies, I’m always seeing what else I can do with them. Then, I thought of muffins! But, would it work? Would they turn out good? The answer to both questions: YES!
First off, I was soooo hoping they stayed purple in color, but they did not. Isn’t the color so pretty?
I love the color blueberries give off!
I based this recipe off of my Oatmeal Raisin Breakfast Muffins. The thought crossed my mind to try Blueberry Mango Muffins a while ago, but it wasn’t until a 7 Day Eat the Rainbow Challenge that inspired me to actually try the recipe.
Hope you enjoy them!
Note: I generally don’t add any sweetener to my smoothies (with the exception of honey sometimes) so I took the same approach with these muffins. Feel free to drizzle some honey across the muffins before eating or use in the recipe itself. My mother said she drizzled some honey over the top of one and it was delicious! Of course, I think they are still tasty without it…your choice!
This recipe makes 12 muffins.
What you’ll need:
- 2 1/2 cups old-fashioned rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/2 cup blueberries
- 1/2 cup mangoes
- 1 banana
- 2 cups coconut milk
- Preheat oven to 375 degrees. Place muffin tins in baking pan.
- Blend the blueberries, mangoes, banana, and 1 cup coconut milk together in a blender. Set aside.
- In a medium mixing bowl, combine the oats, baking powder, and sea salt.
- Add the smoothie mixture in plus 1 cup of coconut milk. Mix well, but do not over mix.
- Fill each muffin tin to about 3/4 to almost full.
- Bake for 20-25 minutes (until muffins are golden brown and/or a toothpick comes out clean).
- Allow to cool for 15-20 minutes before serving.
Store muffins in an air tight container in the refrigerator.
Estimated nutrition facts based on 12 servings. Serving size = 1 muffin.
Calories: 100 Protein: 3g Fat: 2g Total Carbs: 17g Fiber: 3g Sugar: 3g Sodium: 122mg