These Mango Muffins were born of the ethereal urge for breakfast gluttony combined with a practical need to finish that mango puree in the refrigerator before it went bad.
I tweaked my Banana Muffin recipe to make these, replacing the two bananas with two cups of the mango puree that I had left over after making my Mango Cashew Cream. And just for the heck of it, I used nutmeg as the spice in these muffins, instead of cardamom which is my usual favorite spice for anything mango. I love nutmeg but don’t use it nearly as much as I do other spices in my kitchen, and their mysteriously rich kick in the muffins reminded me of what I’d been missing.
These muffins are mangoey, but not too sweet, so they are almost (although not quite) as good as eating my Mango Cupcakes. And they are healthier, made as they are with whole-wheat pastry flour. I didn’t add any nuts to these, but blanched, slivered almonds would be great here.
Hope everyone is enjoying the weekend– it is a welcome long weekend for those of us here in the United States. Fourth of July or Independence Day is a very special holiday all over the country but it is especially spectacular in my hometown of Washington, D.C. that hosts an all-day party, including concerts, on the National Mall, all of it ending in a gorgeous display of fireworks. It’s a hot, humid but incredibly special treat that everyone should enjoy at least once in their lifetimes.
Enjoy the recipe, all!
Mango Muffins
Ingredients
- 1 3/4 cup whole wheat pastry flour
- 2 cups mango puree
- 1/4 tsp salt
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp nutmeg
- 6 tbsp canola oil
- 3/4 cup sugar
- 2 tbsp powdered flax seeds mixed well with 6 tbsp water
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 375 degrees and oil a standard-size muffin tin.
- Mix the flour, salt, baking soda, baking powder and chopped nuts.
- In a larger bowl, mix the oil, sugar, flax seed-water mixture, mango, and vanilla extract.
- Mix in the flour mixture until all the wet ingredients are just moist. Do not overmix. The batter should be lumpy, like pancake batter, rather than smooth.
- With a standard-sized ice cream scoop, or with a tablespoon, divide the batter equally among the 12 muffin tins.
- Bake for about 17 minutes in a 375-degree oven or until a toothpick inserted in the middle of a muffin comes out almost dry, with a few crumbs sticking to it.
- Let cool for a couple of minutes before unmolding.
This recipe is on its way to Harini and Jaya’s “Only Baked” event, this month’s edition of Pari’s original series “Only”. Thanks, ladies!
Santosh Bangar says
July 4, 2011 atyummy and delicious toay i posted mango cake with different ingredients have a look
harini-jaya says
July 4, 2011 atOMG, the picture of the muffin is just a torture to my taste buds..Have a heart!!!Pass them on ..
http://tamalapaku.blogspot.com/2011/06/only-baked-goods-event-announcement.html
anthony stemke says
July 5, 2011 atHow great is this; a mango, not overly sweet, muffin. I have a couple of cans of sliced mangoes, going to bake these.
Happy Independence day to you and your family.
Caitlin says
July 5, 2011 atoh my goodness, these look absolutely scrumptious! i love mango in everything, i will definitely have to whip up a mango muffin soon, too!
Saras says
July 5, 2011 atWoow, its soo perfect and beautiful… Love to give a try..Thanks for sharing.
SIGNATURE RECIPES & A GIVEAWAY till july 31st 2011
Sharmilee! :) says
July 5, 2011 atFluffy n yumm
Mihl says
July 5, 2011 atWe just bought some mango puree because of all the awesome recipes on your blog which call for it!
Rujuta says
July 5, 2011 atHi Vaishali,
The mango muffins look too tempting for words..Great recipes and the clicks had me drooling :))
Happy Blogging
Rujuta
http://theworldaccordingtorujuta.blogspot.com/
Adam and Theresa says
July 5, 2011 atYum…will try these as soon as we get an oven again!
Priya says
July 5, 2011 atLooks delicious n yummy..soo tempting..
Vaishali says
July 6, 2011 atSantosh, thanks.
Harini-Jaya, it’s on its way! 🙂
Anthony, thank you, and hope you had a great Independence Day too.
Caitlin, Saras, Sharmilee, thanks!
Mihl, that’s great– hope you try some of the recipes!
Rujuta, Adam and Theresa, Priya: Thanks!
Mel says
July 6, 2011 atYour mango muffins look delicious and I would choose them over a banana flavored one any day of the week!
Nithya says
July 6, 2011 atLove at first sight! 😛 beautiful looking muffin and my favorite flavor 🙂
Stephanie says
July 11, 2011 atHi, I grew up around DC, I do miss the Fourth of July there. Hope yo had a wonderful time. Muffins sound so good!! Peace, Stephanie
ANU says
August 4, 2011 atwow awesome recipe dear….
My first time here…happy to follow you….
I hope you remember we met in kids pool…surprise that you too hv a blog…
Chk out my space too for this months Event on Berries…
Hope to see some interesting recipes from you and a chance to guest host too!…
Vaishali says
August 4, 2011 atAnu, I don’t remember meeting, definitely not at a kids pool. You must have me confused with someone else.
300hikes says
August 15, 2011 atThese look delicious, but I have to say your cupcakes look even BETTER. It’s probably the heaps of frosting…
Chhaya says
November 12, 2011 atHi Vaishali, I made these delectable muffins last week and suffice it to say that they didn’t last very long! My kindergartner loved these…i made them in a mini muffin pan and they were perfect for his lunch box.thanks a lot for the recipe!
Vaishali says
November 12, 2011 atChhaya, glad you and your kindergartner liked the muffins. Thanks for letting me know. 🙂
theveggieyogi.com says
December 29, 2012 atMmmm. What a great idea-mango muffins!!! Can’t wait to try them. Thanks for sharing. 🙂
Darshana Desai says
June 7, 2013 atHi the muffins came out great from oven but went flat. Can you please tell me what did I do wrong
anithamenon789 says
June 13, 2014 atWow! it looks yummy and soft..
http://www.givoli.com/
Donat Plotkin says
June 24, 2017 atThese were SO GOOD! Highly recommended! I used 1/4 sugar instead of 3/4 but that’s just my preference. Thank you for this!