Coconut Mango Muffin

Ingredients

• 1 cup steel-cut oats
• 1 cup unsweetened almond milk
• 1/4 cup maple syrup
• 1/4 cup extra virgin olive oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup whole wheat flour
• 2 tablespoons unsweetened cocoa (Dutch-processed)
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup chopped mango, fresh or frozen
• 1/2 cup dairy-free dark chocolate chunks
• 1/3 cup unsweetened coconut, medium desiccated

Method

1. In a small bowl, stir together the oats and almond milk. Cover and refrigerate overnight, or for at least 5-6 hours.
2. Preheat oven to 425F and grease a 12-cavity muffin pan.
3. Add the soaked oats to a large bowl along with the maple syrup, oil, egg and vanilla. Stir or whisk until combined.
4. In a small bowl, whisk or sift together the flour, cocoa, baking soda and salt.
5. Add the dry ingredients to the wet mixture and stir until combined.
6. Gently fold in the mango, chocolate chunks and coconut.
7. Using an ice cream scoop, divide the batter into the muffin pan.
8. Bake for 15-17 minutes, or until a toothpick inserted into the muffins comes out clean.
9. Remove from oven and let rest for 5 minutes before transferring to a wire rack to cool completely.
10. Store the muffins in an airtight container at room temperature for 2-3 days, or freeze for up to 3 months.