Mango Muffins Recipe

Mangoes in season, and done with all the other usual preparations with it? Worry not. When it’s the ‘king of fruits’, then the list of dishes that can be made with it is quite endless! Here’s one that gets baked. Mango Muffins made with fresh mango pulp. I’ve made the recipe more nutritious by eliminating the use of all-purpose flour in it, and using whole wheat flour instead.

About Mango Muffins

I have already shared a yummy and easy eggless Mango Cake recipe on my blog here. This Mango Muffins recipe is also adapted from the cake recipe. These muffins look cute, are rich in flavor and texture and fairly simple to prepare.

However, when preparing the puree from the fresh mangoes at home, it does take a bit of a time there.

Still, I would say go for it because the joy of making something from scratch is unmatched when compared to using ingredients or products that are readymade.

Whenever I develop or recreate a recipe, I always try and make it a notch healthier by adding or subtracting ingredients accordingly. Thus, most of my baking too has me using whole wheat flour (atta) instead of all-purpose flour.

This Mango Muffins recipe is also made with whole wheat flour. But if you are not fond of it, then either use your regular all-purpose flour or a half-half mixture of both whole wheat flour and all-purpose flour.

Using the whole wheat flour imparts a nutty aroma to these eggless Mango Muffins. Apart from this, these muffins are deliciously mild in taste with a soft, cushiony texture. Serve these as a light dessert or a sweet, almost a guilt free snack to curb those sudden hunger pangs!

How to make Mango Muffins

Prepare mango puree

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 can also use any pulpy 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 sweet, so I added 3 tablespoons sugar.

If the mangoes are very sweet, you can add less sugar. Also, add seeds removed from 3 green cardamom pods and ⅛ teaspoon 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.

Note that the puree or pulp should be thick and not watery or runny. So try using mangoes which give a thick or medium-thick pulp.

4. Place muffin liners in the muffin pan. Also, preheat your oven at 180 degrees C/350 degrees F for 15 minutes before you start baking.

For baking in the convection mode of the microwave oven, use 170 degrees C/330 degrees F as the preheat temperature.

Prepare Mango Muffins batter

5. Take 75 grams unsalted butter or ½ cup roughly chopped cold butter in a pan. Keep the pan on a stovetop and melt the butter on low heat.

6. Stir while the butter is being melted so that it melts quickly. Just melt the butter. No need to heat the butter.

7. Remove the pan from heat, once the butter has melted. Add ½ cup sweetened 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 prepared mango puree.

11. Mix again, very well to a smooth mixture.

12. Now, take 1 cup whole wheat flour, ½ teaspoon baking powder, ¼ teaspoon baking soda and 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 did. This much thickness is fine.

But if the batter looks very thick, then 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. This is the cake batter after being folded.

18. With a spoon or a small spatula, add the batter in the muffin liners filling ¾ᵗʰ of the 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 C/350 degrees F. 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 the top starts to get browned, cover with a foil or butter paper and continue to bake.

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 C/330 degrees F. Again, the baking time will vary in the convection mode of your microwave oven.

21. The final check is a toothpick or wooden skewer coming out clean from the muffins.

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

23. Serve the eggless Mango Muffins as a dessert or a sweet snack.

Expert Tips

1. While folding the dry ingredients into the wet ingredients, make sure to do it with light hands and over do it. There should be volume in the batter. It should not become doughy like chapati atta or fall flat.
2. If your batter is extremely thick, add some tablespoons of milk in it. Also, you may end up getting a slightly thinner batter if using readymade/store-bought mango pulp/puree.
3. Substitute for whole wheat flour is all-purpose flour.
4. If you don’t have fresh mangoes, use readymade or store-bought mango pulp/puree. Refer to the quantities in the recipe card.
5. Ensure using ripe, sweet and pulpy mango varieties for this recipe. Avoid the ones that are fibrous.
6. You can use either salted or unsalted butter in this Mango Muffins recipe. Skip adding salt, if using salted butter.
7. These muffins can be made in the pressure cooker and convection mode of microwave oven as well. But not in the microwave mode of the microwave.
8. If you are using unsweetened condensed milk, add sugar as per your preference. Add flavorings of your choice.
9. You cannot substitute baking soda for baking powder or vice versa. Both are essential for this recipe.
10. Turn these into an eggless version of mango cupcakes by frosting the muffins with ay frosting of your choice.
11. Don’t try to double this recipe as it is. First, experiment at your side and then increase the measurements.

FAQs

More Muffins To Try!

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Eggless Blueberry Muffins (Whole Wheat)

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Eggless Banana Muffins Recipe (Whole Wheat)

Cake Recipes

Eggless Chocolate Chip Muffins (Whole Wheat)

Dessert Recipes

Eggless Apple Muffins (Whole Wheat)

If you’ve tried this recipe, please rate it in the recipe card or leave a comment below – I’d love to hear your feedback. For more vegetarian inspiration, sign up for my email updates or follow me on Instagram, Youtube, Facebook, Pinterest or X.

This Mango Muffins recipe from the blog archives first published in June 2016 has been republished and updated on 2 Jun 2022.