Papaya or Mango Oat Muffins
Start your day with a tropical twist by baking these wholesome Papaya or Mango Oat Muffins! Bursting with the natural sweetness of pureed papaya or mango, these muffins blend the hearty texture of rolled oats and the warm spice of cinnamon for a perfectly balanced treat. The recipe is wonderfully versatile, allowing you to customize with chopped nuts or diced fruit for added crunch and flavor. Each bite offers a soft, moist crumb, perfect for breakfast on the go or an afternoon snack. Easy to prepare in just 15 minutes, these muffins are topped with a sprinkle of oats for rustic charm and a hint of nuttiness. Whether you choose papaya for its mellow sweetness or mango for its zesty tang, these muffins are your ticket to tropical-inspired baking bliss!
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Recipe Information
Ingredients
- 1 cup Rolled oats
- 1 cup All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 cup Brown sugar
- 1 cup Papaya or mango (peeled, seeded, and pureed)
- 0.5 cup Milk
- 0.25 cup Vegetable oil
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.5 cup Chopped walnuts or pecans (optional)
- 0.5 cup Diced papaya or mango (optional, for texture)
- 2 tablespoons Rolled oats (for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or grease the cups lightly.
In a large mixing bowl, combine rolled oats, all-purpose flour, baking powder, baking soda, salt, cinnamon, and brown sugar. Stir well to mix the dry ingredients.
In a separate medium-sized bowl, whisk together the papaya or mango puree, milk, vegetable oil, egg, and vanilla extract until smooth and creamy.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing as this can make the muffins dense.
If desired, fold in chopped walnuts or pecans and diced papaya or mango for extra texture.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. Sprinkle the tops with a pinch of rolled oats for a decorative touch.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your papaya or mango oat muffins warm or at room temperature. Store any leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.3 g | 143% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 35.6 g | ||
| Cholesterol | 230 mg | 77% | |
| Sodium | 2906 mg | 126% | |
| Total Carbohydrate | 294.8 g | 107% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 119.6 g | ||
| Protein | 50.6 g | 101% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 442 mg | 34% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1793 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
