Mango and blueberries are an amazing combination. Slightly sweet, slightly tart, colorful, and delicious together, all of which that makes them a perfect mix-in!
These little muffins truly make a great breakfast, but I like them best as an afternoon snack or healthy dessert. My kids are fans, too, and our son can devour several muffins in one sitting.
I recently acquired a couple of new heart-shaped silicone muffin pans, and road-tested them with this recipe. Cute, right? But no special pans are required – these muffins bake up just as well in standard muffin pans too. : )
MANGO BLUEBERRY MUFFINS
4 ripe bananas, mashed
1 cup unsweetened applesauce
2 cups rolled oats
2 tablespoons ground flaxseed meal
2 teaspoons cinnamon
2 teaspoons baking powder
1 1/2 teaspoons pure vanilla extract
1 generous cup frozen mango, diced
1 generous cup frozen blueberries
Preheat oven to 350 degrees. Line muffin pans with parchment paper liners or have a silicone muffin pan available.
In a large mixing bowl, stir together all ingredients until just combined.
Divide batter evenly into muffin cups, and bake about 25 minutes, or until tops are almost golden and feel just about firm to the touch. Remove muffins from the oven, and place on cooling racks.
Serve warm or at room temperature. (Extras freeze well, and can be warmed up later in the week!)
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen