Updated date:

How to Make Healthy Mango Muffins

Living on a farm in Brazil, I've gained local in-depth knowledge of food, plants, and traditions, which I share through my articles.

Beautiful and tasty mango muffins.

Beautiful and tasty 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.

Cook Time

Prep timeCook timeReady inYields

10 min

20 min

30 min

12 Muffins

Ingredients

  • 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)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Comments

Char on June 23, 2020:

Your recipe sounds delicious. I love mango's and have two ripe ones ready for eating. Can't wait to taste them in muffins.

Thanks for the recipe.

Mary Wickison (author) from Brazil on September 01, 2015:

Hi Kimberly,

We get so many mangoes when they are in season. I had to adapt a recipe to use them . I hope you enjoy these as home made muffins are so much healthier than the store bought variety.

Kimberly Reid from South Africa on September 01, 2015:

I will definitely be trying this recipe. It's very difficult to find muffin mix that is healthy and also affordable! Thanks Mary!

Mary Wickison (author) from Brazil on July 27, 2015:

Hello Peachpurple,

That is an excellent question. I have never attempted to make them without or with a replacement.

I have just had a look online and there are a variety of things which would work as an egg substitute depending on whether it is needed as a levening agent, a binding agent or for adding moisture.

In this recipe I believe it is for adding moisture so perhaps a fruit puree would work. 1/4 cup of mango puree would be ideal, I believe. If you try this, I would love to hear about your results.

peachy from Home Sweet Home on July 27, 2015:

i don;t have eggs, any replacement?

Mary Wickison (author) from Brazil on March 20, 2015:

Because I get so many off our trees, recipes which call for peaches get made with mangoes.

I hope you enjoy them.

Mary Norton from Ontario, Canada on March 20, 2015:

We have plenty of mangoes so I will try this.

Mary Wickison (author) from Brazil on March 04, 2014:

Thanks, they were. I sprinkled a little sugar on the surface just to give them a little something special.

Lela from Somewhere near the heart of Texas on March 04, 2014:

They look yummy!

Thelma Alberts from Germany and Philippines on February 27, 2014:

OMG! I would love to try this mango muffins. I have never made mango muffins or cupcakes before. Thanks for sharing this recipe. Bookmarked for later use. Have a lovely day!

Mary Wickison (author) from Brazil on February 17, 2014:

Hi Teaches,

Yes you're right, they are great at breakfast. Enjoy.

Dianna Mendez on February 16, 2014:

I love mangos and this recipe would be wonderful as a breakfast wake-up call. Thanks for sharing.

Mary Wickison (author) from Brazil on February 15, 2014:

Hi Shelley,

Wonderful, I am sure you will enjoy them. You can vary the flour, if you prefer a lighter texture, use more white than brown.

Enjoy.

Shelley Watson on February 14, 2014:

Love mangoes, what a marvellous idea and will try the recipe.

Mary Wickison (author) from Brazil on February 14, 2014:

Hi Ms Dora,

I was never much of a mango eater until I arrived in Brazil. Now, when they are in season, we eat them daily.

Thanks for reading and the vote up.

Dora Weithers from The Caribbean on February 14, 2014:

Thank you for this mango recipe. A native Caribbean,mango

is my all-time favorite fruit. Will also check out the other mango recipes. Voted Up!