I'm pretty excited about this. So excited that I had mango-banana oatmeal muffins for breakfast. My breakfast, in general, consists of a muffin (in a variety of flavors) and swigs of dairy free kefir (a yogurt-like drink, made from coconut milk in this case). There's protein, some carbs, and some tastiness to set my day off right.
The mangoes here are sweet, combined with the sweet banana and the wholesome gluten free oats (I get them from Blue Chip Group, which is changing its name to Auguson Farms). These keep well in a bag in the fridge, and are a smashing accompaniment to breakfast meats or potatoes. Delicious!
Gluten and Dairy Free Mango-Banana Oatmeal Muffins
adapted from this recipe
1/2 cup sorghum flour
1/2 cup brown rice flour
1/2 cup tapioca starch
1/2 cup certified gluten free oats
1/4 cup brown sugar
2 teaspoon baking powder
1 teaspoon xanthan gum
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 cup shortening
1 egg, beaten
1 cup milk (cow, almond, rice - I used hemp)
1 tsp. vanilla
1/2 cup banana, mashed
1/2 cup mango, chopped
Combine flours, oatmeal, sugar, baking powder, xanthan gum, salt, cinnamon. Cut in shortening, then moisten with milk, egg and vanilla mixture. Fold in banana and mango. Spoon batter into greased muffin pan 2/3 full and bake at 400 degrees for 20 to 25 minutes.
Tomorrow I'll post earlier - we're going to be having a delicious breakfast cake with mangoes. One that's super easy to make!
I'm also linking to Slightly Indulgent Tuesdays, since this is quite the healthy recipe. Check out what everyone else has posted.
These look absolutely fantastic. I can't wait to try them! I have a mango sitting on my counter and some frozen bananas. Tomorrow's breakfast!
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