Strawberry Mango Oatmeal Almond Muffins

It has been almost 2 months since my family came to visit from Utah, but I still have some of the recipes that I made when they were here to post.

My brother was begging me to make him muffins one morning and kept on coming up with all these crazy ingredient combinations.
I can't remember all of them but he wanted something like this: berry-oat-mango-applesauce-whole wheat-banana-nut muffins.

I remembered that we had leftover mango sauce from his birthday, so I decided to incorporate that into the muffins. Somehow I found a muffin recipe that included strawberries and a few other things and started messing around with it. I added the mango sauce, some whole wheat flour, oats, almonds- you name it and it was probably added to the batter.

The good news is that these muffins turned out tasting great. My brother was very pleased. Healthy tasting, not too sweet, but still with a great flavor and texture.

I wish he was here today so I could bake him more muffins. Nothing beats a teenage boy when you have baked goods to get rid of.

Strawberry Mango Oatmeal Almond Muffins heavily adapted from Cooks.com

1/2 cup all-purpose flour

3/4 cup whole wheat flour

1/2 cup quick oats

2/3 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 tsp salt

3/4 cup buttermilk

1 large egg

1 egg white

2 Tablespoons canola oil

1/2 teaspoon almond extract

1 tsp vanilla extract

3/4 cup chopped fresh strawberries

1 cup mango puree (I used the leftover mango sauce from this recipe)

1 Tbls granulated sugar

1/2 teaspoon ground cinnamon

sliced almonds

1. Heat oven to 400°F. Grease and flour a 12-cup muffin tin or line with paper liners.
2. In bowl, combine flours, oats, sugar, baking powder, baking soda and salt; make a well in center and set aside.
3. In separate bowl, beat together buttermilk, egg, and egg white. Add canola oil, vanilla, and almond extract and beat well. Stir buttermilk mixture, strawberries and mango puree into well in flour mixture, just until moistened.
4. Fill prepared muffin tin 3/4 full. Combine sugar and cinnamon and sprinkle evenly over muffins. Sprinkle sliced almonds over top and lightly press them into the batter.
5. Bake for 15 to 18 minutes or until muffins test done. Cool in pan on wire rack.