Last week I began imagining what rhubarb & mango would taste like together. When I grocery shopped, I chose a few beautiful mangoes but had to wait on their ripening. While I waited, I explored the world of online recipes and saw all kinds of interesting things – rhubarb chutneys, muffins & crisps. Along the way, my taste buds kept bringing me back to muffins. Without further delay, I would like to introduce you to my latest recipe!

Rhubarb meets mango meets oatmeal meets coconut. This dairy-free, egg-free and gluten-free experiment turned out fantastic!

First taste of spring rhubarb

Mango Rhubarb Muffins

Course: Baking, Snack
Cuisine: Baking, Dairy Free, Egg Free, Gluten Free
Keyword: Comfort Food, kid approved
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 12 servings
Calories: 246kcal
What happens when you take the tropical sweet flavour of mango and pair it with the pucker perfect flavours of rhubarb? Something magical and delicious!
Print Recipe

Ingredients

  • 1 cup rolled oats
  • 1 1/3 c gluten-free or spelt flour
  • 3/4 c raw sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 2 tbsp flax ground
  • 1/3 c unsweetened coconut
  • 3/4 c unsweetened oat milk
  • 1/2 tsp vanilla
  • 1/2 c coconut oil melted
  • 2 c rhubarb finely chopped
  • 1 medium mango peeled & diced

Instructions

  • Preheat oven to 375°F. Line your muffin tin with paper liners if you need to. (Note: I have a stoneware muffin pan that requires no greasing or paper liners. I've been using the same Pampered Chef pan for at least 10 years and I love it!)
    muffin prep
  • In a large bowl, combine oats, flour, sugar, baking powder, cinnamon & coconut. Mix ingredients until they are evenly distributed.
    Prepare rhubarb & mango and add to oat mixture. Stir in fruit so that it is also evenly distributed.
    Melt coconut oil and set aside. Add oat milk and vanilla to the dry ingredients and stir. Now add the melted coconut oil and stir. Divide the batter into 12 muffin cups. Bake for 35 minutes, or until a cake tester comes out clean. Enjoy!

Notes

When I decided to make these muffins, I had only large flake oats on hand. I decided to pop them into my little coffee grinder to make them smaller. This is an extra step and perhaps doesn't need to be done, but the end result was great. If you have quick oats, there is no need to grind the oats at all. 
I also made these muffins with gluten-flour, but you can easily swap out your favourite flour. Click here for my tried, tested & true gluten-free flour recipe. One of my top pick is spelt flour for a little added protein and goodness. 

Nutrition

Calories: 246kcal | Carbohydrates: 33g | Protein: 3g | Fat: 12g | Saturated Fat: 9g | Sodium: 71mg | Potassium: 149mg | Fiber: 4g | Sugar: 17g | Vitamin A: 238IU | Vitamin C: 8mg | Calcium: 94mg | Iron: 1mg