Coconut Mango Oat Muffins
- 1/2 cup virgin coconut oil
- 3/4 cup all-purpose flour
- 3/4 cup oat flour
- 1/2 cup old-fashioned rolled oats
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1/2 cup unsweetened wide-flake coconut
- 1 cup full fat sour cream, room temperature
- 1/3 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon lemon zest
- 1 vanilla bean, split
- 1 cup diced mango (from 2 Ataulfo mangoes)
- 1/4 cup sweetened shredded coconut, for top
- This recipe is vegetarian
- Produce
- Coconut, sweetened (1/4 cup)
- Lemon, zest (1 teaspoon)
- Mango (1 cup)
- Wide-flake coconut, unsweetened (1/2 cup)
- Breakfast Foods
- Rolled oats, old-fashioned (1/2 cup)
- Cooking & Baking
- All-purpose flour (3/4 cup)
- Baking powder (1 1/2 teaspoons)
- Coconut oil, virgin (1/2 cup)
- Granulated sugar (1/3 cup)
- Kosher salt (1/4 teaspoon)
- Oat flour (3/4 cup)
- Vanilla bean (1)
- Dairy
- Sour cream, full fat (1 cup)
- Refrigerated
- Egg, large (1)
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published April 4, 2012 (10 months ago).
140 people saved this recipe.
