Mango Blueberry Muffins with Coconut Streusel

If I was a character in a comic strip, I think I would be The Midnight Baker.  (If 2am Baker had a better ring to it, that title may be more accurate...)  My superhero costume would be my ruffly apron, and I would combat evil with my spatula.  It will be great.  Anyhow, this title is appropriate because when I get bored past 9 o'clock, I bake.  And baking leads to eating, so good thing these mini muffins are pretty healthy.  They boast whole wheat flour, oats, limited fats, AND they are bursting with juicy mangoes and succulent blueberries.


Streusel

• 1/4 cup all-purpose flour
• 1/4 teaspoon ground cinnamon
• 1 tablespoon white sugar
• 3 tablespoons flaked coconut
• 1 pinch salt
• 2 tablespoons coconut butter (chilled)

Muffin

• 1/2 cup non-dairy cream cheese
• 2/3 cups white sugar
• 1/2 teaspoon salt
• 2 eggs
• 1 cup whole wheat flour
• 3/4 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 cup quick cooking oats
• 1/2 cup almond milk
• 1 cup frozen blueberries
• 1 cup mango, diced

1.  Preheat the oven to 375°F. Grease 36 mini muffin cups or line with paper liners.
2. Combine 1/4 cup flour, cinnamon, 1 tablespoon sugar, coconut flakes, and a pinch of salt in a small bowl. Mix in 2 tablespoons of coconut oil with a fork until completely incorporated into the flour; keep in the fridge until use.
3. Beat the non-dairy cream cheese, sugar, and salt with an electric mixer in a large bowl until smooth. Beat in the eggs; continue mixing until light and fluffy. Stir flour and baking powder into the butter mixture alternately with the almond milk. Stir the oats, blueberries and mango into the batter. Scoop the batter into the prepared muffin tins; sprinkle with the coconut streusel.
4. Bake in the preheated oven until golden and the tops spring back when lightly pressed, 12 to 15 minutes.

 Yields 36 mini muffins, or 16 regular muffins.

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