Single-Serve Mango Muffin
Prep Time
Cook time
Total time
This Single-Serve Mango Muffin makes a great THM E breakfast, snack, or dessert! It uses oat flour and oat fiber, two budget-friendly flours, to produce the best texture. See the notes below for allergy and nutrition information.
Author: Briana Thomas
Recipe type: Breads & Muffins
Cuisine: THM E, Low Fat, Refined Sugar Free
Serves: 1
Ingredients
- ¼ cup oat flour (use gluten free if necessary)
- 2 tablespoons oat fiber (use gluten free if necessary)
- 1 ½ teaspoons THM Super Sweet Blend (or more, to taste)
- ¼ teaspoon baking powder
- ⅛ teaspoon glucomannan
- ⅛ teaspoon each cinnamon, ginger, ground cloves, salt
- -
- 3 tablespoons egg whites
- 3 tablespoons water
- Dash vanilla extract
- -
- ½ cup diced mango (thawed if frozen; I used the juice and all)
Instructions
- Whisk the dry ingredients. Add the wet ingredients and mix well. Stir in the diced mango.
- Pour the batter into a greased oven-safe ceramic bowl. Bake at 350* for 25 minutes or until the muffin is not wet on top but is still a little gooey in the center when you press on it. Let it cool for a few minutes to solidify before digging in and enjoying it warm.
- I recommend topping the muffin with a teaspoon of salted butter; this really makes it! (A teaspoon of added fat is acceptable in a THM E setting.) Some vanilla Greek yogurt sweetened with a low-glycemic sweetener is a great accompaniment to add some extra protein, especially if using the muffin on its own as a breakfast or snack.
Notes
-I’ve only tried baking this muffin because I haven’t had much success with oat flour muffins in the microwave. You’re welcome to try microwaving it, but I think the oven will work best.
-You can make your own oat flour by grinding old-fashioned or quick oats to flour in a coffee/spice grinder or high-powered blender. You can also purchase oat flour in some grocery/health food stores and online.
-Oat fiber and oat flour are not the same thing. Oat fiber is much drier and I like to use it along with oat flour in this recipe because things made with oat flour alone can be on the gummy side. I prefer THIS BRAND of oat fiber; some brands have an unpleasant flavor.
-Xanthan gum could probably be used in place of the glucomannan.
-Don’t have mangos on hand? I bet you could try this with pineapple! Several people have asked if peaches would work. I haven't tried that personally, but I bet it would be yummy!
- Nutrition and allergy information calculated for muffin only, not toppings.
ALLERGY INFO:
-Gluten free (if using gluten-free oat flour and oat fiber)
-Dairy free
-Nut free
-You can make your own oat flour by grinding old-fashioned or quick oats to flour in a coffee/spice grinder or high-powered blender. You can also purchase oat flour in some grocery/health food stores and online.
-Oat fiber and oat flour are not the same thing. Oat fiber is much drier and I like to use it along with oat flour in this recipe because things made with oat flour alone can be on the gummy side. I prefer THIS BRAND of oat fiber; some brands have an unpleasant flavor.
-Xanthan gum could probably be used in place of the glucomannan.
-Don’t have mangos on hand? I bet you could try this with pineapple! Several people have asked if peaches would work. I haven't tried that personally, but I bet it would be yummy!
- Nutrition and allergy information calculated for muffin only, not toppings.
ALLERGY INFO:
-Gluten free (if using gluten-free oat flour and oat fiber)
-Dairy free
-Nut free
Calories: 182 Fat: 2g Carbohydrates: 32g net carbs (minus fiber and sugar alcohols) Protein: 6g
Recipe by Briana Thomas at https://www.briana-thomas.com/single-serve-mango-muffin/