How to Make Healthy Mango Muffins

Updated on January 31, 2018
Blond Logic profile image

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

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 wonderful 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. 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 which are quite fibrous. I chopped them small to ensure the fibers are broken up well.

Cook Time

Prep time: 10 min
Cook time: 20 min
Ready in: 30 min
Yields: 12 Muffins
5 stars from 3 ratings of Healthy Mango 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 in your pan.
  2. In a large bowl combine flours, baking powder, and salt. Stir these together thoroughly. 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.

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

Questions & Answers

    © 2014 Mary Wickison

    Comments

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      • Blond Logic profile imageAUTHOR

        Mary Wickison 

        3 years ago from Brazil

        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.

      • profile image

        Kimberly Reid 

        3 years ago from South Africa

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

      • Blond Logic profile imageAUTHOR

        Mary Wickison 

        3 years ago from Brazil

        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.

      • peachpurple profile image

        peachy 

        3 years ago from Home Sweet Home

        i don;t have eggs, any replacement?

      • Blond Logic profile imageAUTHOR

        Mary Wickison 

        3 years ago from Brazil

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

        I hope you enjoy them.

      • aesta1 profile image

        Mary Norton 

        3 years ago from Ontario, Canada

        We have plenty of mangoes so I will try this.

      • Blond Logic profile imageAUTHOR

        Mary Wickison 

        4 years ago from Brazil

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

      • Austinstar profile image

        Lela 

        4 years ago from Somewhere near the center of Texas

        They look yummy!

      • Thelma Alberts profile image

        Thelma Alberts 

        4 years ago from Germany

        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!

      • Blond Logic profile imageAUTHOR

        Mary Wickison 

        4 years ago from Brazil

        Hi Teaches,

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

      • teaches12345 profile image

        Dianna Mendez 

        4 years ago

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

      • Blond Logic profile imageAUTHOR

        Mary Wickison 

        4 years ago from Brazil

        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.

      • CyberShelley profile image

        Shelley Watson 

        4 years ago

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

      • Blond Logic profile imageAUTHOR

        Mary Wickison 

        4 years ago from Brazil

        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.

      • MsDora profile image

        Dora Weithers 

        4 years ago from The Caribbean

        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!

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