Mango Muffins

Jump to Recipe

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

mango muffins, eggless mango muffins recipe

The recipe of these mango muffins has been adapted from my Mango cake. 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:

eggless mango muffins

Some do’s and don’ts for 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.

How to make mango muffins

Making 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 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.

making eggless mango muffins recipe

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.

making eggless mango muffins recipe

3. Blend to a smooth puree. Keep the puree aside.

making eggless mango muffins recipe

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.

making eggless mango muffins recipe

Making mango muffins batter

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.

making eggless mango muffins recipe

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

making eggless mango muffins recipe

7. Keep the pan down once the butter has melted. Add ½ cup sweetened condensed milk. About 125 ml condensed milk.

making eggless mango muffins recipe

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

making eggless mango muffins recipe

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

making eggless mango muffins recipe

10. Now add the mango puree.

making eggless mango muffins recipe

11. Mix again very well to a smooth mixture.

making eggless mango muffins recipe

12. Now take 1 cup whole wheat flour, ½ tsp baking powder and ¼ tsp baking soda, a pinch of salt directly in a sieve.

making eggless mango muffins recipe

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.

making eggless mango muffins recipe

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

making eggless mango muffins recipe

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.

making eggless mango muffins recipe

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

making eggless mango muffins recipe

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

making eggless mango muffins recipe

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.

making eggless mango muffins recipe

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.

making eggless mango muffins recipe

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.

making eggless mango muffins recipe

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

making eggless mango muffins recipe

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

making eggless mango muffins recipe

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

eggless mango muffins
If you are looking for more Eggless recipes then do check

If you made this recipe, please be sure to rate it in the recipe card below. If you want more delicious vegetarian Indian recipes delivered straight to your inbox, Sign Up for my email newsletter.

If you’re looking to brighten up your feed with beautiful, delicious and attainable Vegetarian Indian or World recipes, follow me on Instagram, Facebook, Youtube, Pinterest or Twitter.

Like this Recipe?
Pin it Now to Remember it Later

Pin Recipe Now

eggless mango muffins recipe

Mango Muffins

5 from 3 votes
These are easy whole wheat eggless mango muffins.
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins

Cuisine American, World
Course: Desserts
Diet: Vegetarian
Difficulty Level: Easy

Servings 8 to 9 muffins
Units

Ingredients

dry ingredients

  • 1 cup whole wheat flour 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

  • 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
  • teaspoon nutmeg powder or 2 pinches nutmeg 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

Instructions

Preparing mango puree

  • Peel and chop 1 large alphonso mango. Add the mango cubes in a blender.
  • 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.
  • 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.
  • This is an optional step. Add 1 tablespoon dried rose petals. You can skip adding if you do not have rose petals.
  • Blend to a smooth puree. Keep the puree aside.

Preparing mango muffins batter

  • 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.
  • 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.
  • Stir while the butter is being melted so that the butter melts quickly. Just melt the butter. No need to heat the butter.
  • Keep the pan down once the butter has melted. Add 1/2 cup sweetened condensed milk. About 125 ml condensed milk.
  • With a wired whisk, begin to stir very well.
  • Whisk very well to make a smooth homogeneous mixture.
  • Now add the mango puree. Mix again very well.
  • 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.
  • 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.
  • 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. 
  • 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.
  • Folding is the most important step and can make or break your mango muffins or cake. So do it properly.
  • 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

  • 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.
  • 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. 
  • 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.
  • The final check is a tooth pick or wooden skewer coming out clean from the mango muffins.
  • After 3 to 4 minutes, remove the muffins from the pan and place on a wired tray. Let them cool.
  • Serve these mango muffins as dessert or a sweet snack.

Like our videos? Then do follow and subscribe to us on youtube to get the latest Recipe Video updates.

Tried this recipe?If you have made the recipe and liked it then do share the recipe link on facebook, twitter & pinterest. For instagram mention @vegrecipesofindia and tag #vegrecipesofindia!

Share This Recipe:

PinPrintShares194
Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

Get My Secrets to Great Indian Food
Sign up for my FREE Beginners Guide to Delicious Indian Cooking

Comments are closed.

16 Comments

  1. hi dassana, can I use melted jaggery or joni bella as we call it in kannada instead of condensed milk??

    1. sushma, you can try using melted jaggery instead of condensed milk. i think it will work fine. then you don’t need to add any sugar. 1/2 cup of melted jaggery will make the muffins too sweet, so i would suggest to add 1/3rd cup of it.

See More Comments