Not only are these muffins loaded with cinnamon and mango, but they're also Gluten Free and made with Greek Yogurt for an added protein boost for those trying to maintain fitness and healthy eating goals. The best part - you'll never know it when you're eating them!
Preheat the oven to 400F
2 1/2 cups Old Fashioned Oats (not quick cooking Or Steel Cut)
1 c. Mango Flavored Greek Yogurt (with fruit on the bottom)
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp Ground Cinnamon
1/3 c. Sugar or Quality Baking Stevia (or the sweetener equivalent of 1/2 Cup of Sugar)
1 1/2 c. Fresh diced Mango (not frozen)
In a blender add half of the oats and puree until it's very well blended. Add the remaining oats and process again until the oats are finely blended.
Be sure that the oats are completely processed and smooth before continuing, or your muffins will taste more like gloppy oatmeal. Add the yogurt and eggs, baking powder, baking soda, cinnamon stevia (or sweetener of your choice), and blend until the oats are smooth and all the ingredients are well mixed into a smooth batter.
Pour the batter into a bowl and gently fold in the diced mango. Spoon the batter into foil or silicone muffin tin liners. We used quality silicone liners which do not require any grease or spray. Bake for 16-18 minutes, until the tops are lightly browned and a toothpick comes out clean when inserted.
Tips, Tricks and Other Ideas:
- If you want an even lower calorie version, use 3 egg WHITES in place of the 2 eggs.
- Do NOT use Quick Oats- they won't work. Do Not Use Steel Cut Oats, they also do not work.
- If you want to use Regular Sugar in Place of Stevia, we recommend starting with 1/4 c. of Real Sugar, taste the batter- if that works for you, leave it, if you want it a touch sweeter, add up to another 1/4 c. of sugar
Nutrition Data Per Muffin: Total Fat 2 Grams, Total Carbohydrates 17g, Dietary Fiber 2g, Sugars 8g, Protein 3g