Today we are making these gluten-free oatmeal muffins that also don’t require any added
refined sugar as they are packed with juicy chunks of fresh mangoes and blueberries. Start by processing 1 cup of the rolled oats
into a flour. Then add the rest of the rolled oats along with all the dry ingredients into
a large mixing bowl. Coconut flakes not only give a rich sweet
nutty aroma to these muffins but also improve their texture. What I miss from being away from my home country
are the mango and coconut trees that grow (till today) in the garden at my parents house.
They are among the vivid memories I have of home. Back in the days, kids would often climb up
these mango trees and enjoy eating their mango while sitting on a branch, with their feet
swaying in the air. They would dig their teeth into the soft skin and peel it off while all
the juices would smear their faces, hands and clothes into a whole mess. Once they had
eaten all the mango, kids being kids, they would through the pit at passers-by and hide
in the trees, as they were being yelled at. Ah, the simplicity and satisfaction of eating
a mango in this way! After peeling and cutting the mango into chunks,
blend them into a puree. But keep about ¼ cup of smaller chunks aside to add them later
in the batter. Using mango puree in the batter also serves
as a natural sweetener. After blending, the puree should come to around
2/3 cup [165 ml]. If not, make it up to 2/3 cup by adding a little water or non-dairy
milk. Make a well in the centre of the dry ingredients,
then add in the puree along with the rest of the wet ingredients. You can use melted coconut oil instead of
vegetable oil for a healthier option if you prefer. Now it’s just a matter of mixing all the
ingredients together and then add in the reserved mango chunks
and blueberries. I’ve used frozen blueberries. You can also use frozen mango too. These muffins don’t rise by a lot, so you
can fill them to the top. I get better results when I bake them at 200°C
(400°F) in a preheated oven for the first 15 minutes, then lower the temperature to
180°C (350°F) and bake for another 12 – 15 minutes. Test with a toothpick by inserting
it in the middle. If it comes out clean, the muffins are done.
Remove them from the muffin tin and allow to cool.
These muffins are perfect for a hearty breakfast on a cold wintery morning or as a snack for
any time of the day. You can find a printable version of the recipe,
along with a few notes if you want to substitute the arrowroot starch, on our website, check
the description under the video for the link. If you’ve enjoyed this video, don’t forget
to give it a thumbs up and share it with someone whom you think might like it too.
Until next time, take care.