eggless mango muffins recipe, whole wheat egg free mango muffins recipe

eggless mango muffins recipe with step by step photos – easy and delicious mango muffins made with fresh mangoes, whole wheat flour, condensed milk and butter.

the recipe of these mango muffins have been adapted from my eggless mango cake recipe. these muffins are rich in taste as well as flavor. fairly simple to make, but yes does take time if you have to prepare mango puree from fresh mangoes.

for most of the baking i do, i use whole wheat flour and so it is for this recipe too. you can also make the muffins with all purpose flour (maida) or half-half of both whole wheat flour and all purpose flour. the muffins have a light flavor of mangoes along with a soft texture. there is also the nutty aroma of whole wheat flour in these eggless muffins.

these eggless mango muffins can be served as a dessert or a sweet snack. few more delicious mango recipes on blog are mango cheesecake, mango mousse, mango ice cream, mango kulfi and mango panna cotta recipe.

some do’s and don’ts for eggless mango muffins recipe:

• as mentioned above, all purpose flour or maida can be substituted for whole wheat flour.
• instead of fresh mangoes, store brought mango pulp or puree can be used. measurements given below.
• i used alphonso mangoes. you can use any ripe sweet juicy mangoes. just avoid mangoes with a fibrous pulp.
• both unsalted as well as salted butter can be used. if using salted butter, then skip adding pinch of salt in the recipe.
• these muffins can be made in a pressure cooker but not in the microwave mode of a microwave oven. although you can bake the muffins in convection mode of microwave oven.
• the recipe cannot be doubled as it is. some experimentation is needed on your side to double it.
• if you use unsweetened condensed milk, then add sugar as per your preference.
• both baking soda and baking powder are required and cannot be substituted for each other.
• you can add flavorings or spices of your choice.
• you can also frost the muffins with any frosting and make eggless mango cup cakes.

if you are looking for more eggless recipes then do check mango cheesecake, chocolate chip muffins, lemon muffins, apple muffins, black forest cake, chocolate cake and vanilla cake recipe.

eggless mango muffin recipe below:

5 from 1 vote

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eggless mango muffins recipe

eggless mango muffins recipe - easy whole wheat eggless mango muffins recipe.

course desserts

cuisine world

prep time 15 minutes

cook time 35 minutes

total time 50 minutes

servings 8 to 9 muffins

author dassana

ingredients (1 cup = 250 ml)

dry ingredients for mango muffins:

• 1 cup whole wheat flour (atta) or 120 grams whole wheat flour
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• a small pinch of salt, if using salted butter skip adding salt

wet ingredients for mango muffins:

• 1 large alphonso mango or 230 to 240 grams with the seed or ½ cup tightly packed chopped mangoes
• seeds of 2 or 3 green cardamoms (choti elaichi)
• ⅛ teaspoon nutmeg powder or 2 pinches nutmeg powder (jaiphal powder)
• 3 tablespoon organic unrefined cane sugar or regular sugar
• ½ cup roughly chopped, chilled unsalted or salted butter or 75 grams butter
• ½ cup sweetened condensed milk or 125 ml sweetened condensed milk

how to make recipe?

preparing mango puree:

1. peel and chop 1 large alphonso mango. add the mango cubes in a blender.
2. in cup measure, it should be 1/2 cup tightly packed chopped mangoes. if using store bought mango pulp or puree, then use 1/2 cup mango pulp. you could also use any juicy mangoes instead of alphonso mangoes.
3. also add 3 to 4 tablespoons sugar. the addition of sugar depends on the sweetness of the mangoes. the mangoes i used were just sweet, so i added 3 tablespoons of sugar. if the mangoes are very sweet, you can add less sugar. also add seeds removed from 3 green cardamom pods and 1/8 teaspoon of nutmeg powder. you can also add 1/2 teaspoon vanilla extract instead of cardamom and nutmeg.
4. this is an optional step. add 1 tablespoon dried rose petals. you can skip adding if you do not have rose petals.
5. blend to a smooth puree. keep the puree aside.

preparing mango muffin batter:

1. place the muffin liners in the muffin pan. also preheat your oven at 180 degrees celsius/350 degrees fahrenheit 15 minutes before you start baking. for baking in the convection mode of the microwave oven, use 170 degrees celsius/330 degrees fahrenheit as the preheat temperature.
2. take 75 grams unsalted butter or ½ cup roughly chopped chilled butter in a pan. keep the pan on a stove top and on a low heat melt the butter.
3. stir while the butter is being melted so that the butter melts quickly. just melt the butter. no need to heat the butter.
4. keep the pan down once the butter has melted. add 1/2 cup sweetened condensed milk. about 125 ml condensed milk.
5. with a wired whisk, begin to stir very well.
6. whisk very well to make a smooth homogeneous mixture.
7. now add the mango puree. mix again very well.
8. now take 1 cups whole wheat flour/atta, 1/2 tsp baking powder and 1/4 tsp baking soda, a pinch of salt directly in a sieve.
9. seive directly in the mango mixture bowl. you can also seive the dry ingredients separately in a plate and then add the flour mixture to the mango mixture.

10. with a spatula fold the dry ingredients into the wet ingredients. with light hands, gently fold. do not over do. the batter should have volume and should not fall flat or become doughy like chapati atta. 

11. depending on the quality of flour, you might get a thick batter like i have got. this much thickness is fine. but if the batter looks very thick, then do add some tablespoons of milk. also mango puree made at home is usually thick. if you use store bought mango puree, then the batter will be slightly on the thinner side.

12. folding is the most important step and can make or break your mango muffins or cake. so do it properly.

13. with a spoon or a small spatula, add the batter in the muffin liners more than 3/4 volume of the liners. gently even the top with the spatula.

baking mango muffins:

1. place the muffin pan in the preheated oven at 180 degrees celsius/350 degrees fahrenheit. bake mango muffins for 30 to 40 minutes. in an OTG or regular oven, preheat as well as bake with the lower heating element on.

2. if top starts to get browned, then cover with foil or butter paper and continue to bake. depending on the temperature conditions in your oven, it may take less or more time. 

3. it took me 35 minutes to bake the mango muffins.for baking in the convection mode of a microwave oven, use the temperature of 170 degrees celsius/330 degrees fahrenheit. again the baking time will vary in the convection mode of your microwave oven.

4. the final check is a tooth pick or wooden skewer coming out clean from the mango muffins.

5. after 3 to 4 minutes, remove mango muffins from the pan and place on a wired tray. let them cool.

6. serve these mango muffins as dessert or a sweet snack.

how to make eggless mango muffins recipe:

1. peel and chop 1 large alphonso mango and add the mango cubes in a blender. in a cup measure, it should be ½ cup tightly packed chopped mangoes. if using store bought mango pulp or puree, then use ½ cup mango pulp. you could also use any juicy mangoes instead of alphonso mangoes. also add 3 to 4 tablespoons sugar. the addition of sugar depends on the sweetness of the mangoes. the mangoes i used were just sweet, so i added 3 tablespoons of sugar. if the mangoes are very sweet, you can add less sugar. also add seeds removed from 3 green cardamom pods and ⅛ teaspoon of nutmeg powder. you can also add ½ teaspoon vanilla extract instead of cardamom and nutmeg.

2. i also added 1 tablespoon dried rose petals. this is an optional step. you can skip adding if you do not have rose petals.

3. blend to a smooth puree. keep the puree aside.

4. place the muffin liners in the muffin pan. also preheat your oven at 180 degrees celsius/350 degrees fahrenheit 15 minutes before you start baking. for baking in the convection mode of the microwave oven, use 170 degrees celsius/330 degrees fahrenheit as the preheat temperature.

5. take 75 grams unsalted butter or ½ cup roughly chopped chilled butter in a pan. keep the pan on a stove top and on a low heat melt the butter.

6. stir while the butter is being melted so that the butter melts quickly. just melt the butter. no need to heat the butter.

7. keep the pan down once the butter has melted. add ½ cup sweetened condensed milk. about 125 ml condensed milk.

8. with a wired whisk, begin to stir very well.

9. whisk very well to make a smooth homogeneous mixture.

10. now add the mango puree.

11. mix again very well to a smooth mixture.

12. now take 1 cups whole wheat flour/atta, ½ tsp baking powder and ¼ tsp baking soda, a pinch of salt directly in a sieve.

13. seive directly in the mango mixture bowl. you can also seive the dry ingredients separately in a plate and then add the flour mixture to the mango mixture.

14. with a spatula fold the dry ingredients into the wet ingredients.

15.  with light hands, gently fold. do not over do. the batter should have volume and should not fall flat or become doughy like chapati atta. depending on the quality of flour, you might get a thick batter like i have got. this much thickness is fine. but if the batter looks very thick, then do add some tablespoons of milk. also mango puree made at home is usually thick. if you use store bought mango puree, then the batter will be slightly on the thinner side.

16. folding is the most important step and can make or break your muffins or cake. so do it properly.

17. here’s the cake batter after being folded.

18. with a spoon or a small spatula, add the batter in the muffin liners more than ¾ volume of the liners. gently even the top with the spatula.

baking mango muffins:

19. place the muffin pan in the preheated oven at 180 degrees celsius/350 degrees fahrenheit. for an OTG or regular oven, preheat as well as bake with only the lower bottom element on.

20. bake mango muffins for 30 to 40 minutes. if top starts to get browned, then cover with foil or butter paper and continue to bake the mango muffins. depending on the temperature conditions in your oven, it may take less or more time. it took me 35 minutes to bake the muffins. for baking in the convection mode of a microwave oven, use the temperature of 170 degrees celsius/330 degrees fahrenheit. again the baking time will vary in the convection mode of your microwave oven.

21. the final check is a tooth pick or wooden skewer coming out clean from the mango muffins.

22. after 3 to 4 minutes, remove mango muffins from the pan and place on a wired tray. let them cool.

23. serve these eggless mango muffins as dessert or a sweet snack.