How to Make Healthy Mango Muffins
Healthy Mango Muffins
Don't you just love muffins? I know I do. They are like a cupcake but normally much healthier for you. These mango muffins are no exception as they are made with whole wheat flour and reduced sugar, so you'll never feel guilty about a quick afternoon snack or popping one into your child's lunchbox.
You may wonder why I have chosen to make mango muffins as opposed to using a more traditional fruit such as apples. Where I live in Brazil, we are currently in our mango season and are inundated with juicy mangoes. My neighbors are being given mangoes by the wheelbarrow full this year as it has been a bumper harvest.
In the recipe below, I have used 1/2 white flour and 1/2 brown or whole wheat flour. This makes it healthier but not too heavy. I also use slightly less sugar because the mangoes are sweet.
The mangoes I use are a juicing variety and are quite fibrous. Because of this, I chopped them small to ensure the fibers are broken up well.
This recipe can be adapted to your favorite fruit. If you are using peaches, nectarines or something with a similar moisture content use the recipe as stated. If you use fruit such as apples, slightly increase the amount of liquid.
- 10 oz (280g) (1 3/4 cups) plain flour (all-purpose flour) / whole wheat flour, I use a half white/half brown combination
- 3 teaspoons (15ml) baking powder
- 1/2 teaspoon (2.5 ml) salt
- 4 oz (110g) (1/2 cup) granulated sugar, (I use slightly less)
- 1/2 teaspoon ground cinnamon, (optional)
- 1/8 teaspoon ground ginger, (optional)
- 1 egg, large
- 8 fl oz (240 ml) milk
- 3 fl oz (90ml) corn oil
- 1/2 teaspoon vanilla essence
- 6 oz (170g) (1 1/4 cups) mangoes, peeled and chopped
- 1 teaspoon sugar, (topping)
- Preheat your oven to 375-400°F (190-200°C). Place your muffin cases, if using, in your pan. Alternatively, you can oil the pan using a paper towel and cooking oil. Make sure you cover each section to prevent sticking.
- In a large bowl combine flours, baking powder, and salt. Stir these together thoroughly I find a fork works better than a spoon, as it helps to aerate it. Add sugar and spices if using and stir. Make a hole in the center and set aside.
- In another bowl we are going to combine the wet ingredients. Begin by cracking your egg and lightly mixing it. Add milk, the corn oil, the vanilla and the chopped mango. Mix.
- We are now going to combine the two bowls. Pour the wet mixture into the hole you made in your flour mixture. The key here is to not over mix it. You are going to have a lumpy mixture but you shouldn't see any flour.
- Spoon into your prepared muffin cases. This should make 12 muffins. Sprinkle the tops with a little sugar. Bake for 20-25 minutes or until a toothpick inserted comes out clean. I always test a muffin that is in the center of the pan, just to be sure. Allow to cool slightly in the pan before removing to a cooling rack.
Toppings for Muffins
Although I used a small amount of sugar for the topping, these could be made without anything on the top. Alternatively, they could have some of the following.
- Drizzled with corn syrup
- Frosting: Homemade frosting or store-bought
- Grated coconut
- Brown sugar and cinnamon crumble
- Chocolate chips
- Cream cheese frosting
- Cute cake toppers
© 2014 Mary Wickison