Gluten-free Easy Oatmeal Muffins with Mango and Blueberry | Sugar-free + Vegan Recipe
A simple gluten-free oatmeal muffin that is easy to make. With mango, blueberries and coconut, these muffins don't really need any additional sugar. These muffins are perfect for breakfast or a snack.
175grolled oats[1 3/4 cup] process 1 cup to a flour in a blender, use gluten-free certified oats if needed
2tablespoons + 1 teaspoonarrowroot powder
1/4teaspoonHimalayan pink saltor sea salt
1 1/2teaspoonbaking powder
1/2teaspoonbaking soda
20gcoconut flakesor coconut pulp from making homemade coconut milk [1/4 cup]
Wet:
1large mangoshould yield about 2/3 cup of mango puree + 1/4 cup of small mango chunks
60mlvegetable oilor melted coconut oil [1/4 cup]
1tablespoonmaple syrupoptional, or 1 1/2 tablespoons sugar + 2 teaspoons water
1teaspoonvanilla
1/2tablespoonapple cider vinegar
Filling:
1/4cupblueberriesor other berries, fresh or frozen
Instructions
Preheat the oven at 200 degrees Celsius (400 degrees Fahrenheit).
Place 1 cup of the rolled oats in a blender and process to a flour.
Add the oat flour to a large mixing bowl. Add in the rest of the rolled oats along with all the dry ingredients. Mix all the dry ingredients together, then make a well in the centre. Keep aside.
Peel the mango and cut into chunks. Cut about 1/4 cup of the chunks into smaller pieces and set aside.
Place the rest of the mango chunks in the blender and process to a puree. This should yield 2/3 cup of puree. If not, make it up to 2/3 cup by adding a little water or non-dairy milk.
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 and the berries.
Line 6 cups of a muffin tray with muffin liners. Drop the mixture using a spoon into each cup. You can fill them up to the top as these muffins won't rise by a lot.
Place in the oven and bake for 15 minutes then reduce the temperature to 180 degrees Celsius (350 degrees Fahrenheit) and bake for another 12 - 15 minutes (total 27 - 30 minutes). Take the muffins out of the oven and test if they are done by inserting a toothpick in the middle. If the toothpick comes out clean, the muffins are done.
Remove them for the muffin tray and allow to cool before serving.
Video
Notes
To substitute the arrowroot powder: The arrowroot powder acts as a binder. Unlike some other starches like tapioca, it does not lose its thickening properties (to act as a binder) in an acidic environment (i.e. with apple cider vinegar and the slight acidity of the mango puree in the batter). If you want to substitute it with another starch, you may need to add in half a banana (then reduce the amount of mango puree) or else add in one flax egg (i.e. 1 tablespoon ground flax seeds + 3 tablespoons water, leave to stand until it becomes like a thick jelly).The batter mixture is somewhat on the dry side. Don't worry about this as when it bakes, the fruits are going to release more moisture for an optimum texture.Link to original recipe - Gluten-free Oatmeal Muffins with Mango and Blueberry - https://veganlovlie.com/gluten-free-oatmeal-muffins-mango-blueberry-sugar-free-vegan-recipe/