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5 from 4 votes

Vegan Mango Muffins

Sunny and delicious, these whole wheat and vegan mango muffins will make you look forward to eating a healthy breakfast.
Prep Time10 mins
Cook Time17 mins
Total Time27 mins
Course: Breakfast
Cuisine: Indian inspired
Diet: Vegan, Vegetarian
Keyword: Vegan Mango Muffins
Servings: 12 muffins
Calories: 202kcal


  • 1 ¾ cup whole wheat pastry flour
  • 2 cups mango puree
  • ¼ tsp salt
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp nutmeg
  • 6 tbsp vegetable oil
  • ¾ cup sugar
  • 2 tbsp flaxmeal (whisked with 6 tbsp water to make two flax "eggs"
  • 1 tsp pure vanilla extract


  • 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.


Serving: 1muffin | Calories: 202kcal | Carbohydrates: 32g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Sodium: 96mg | Potassium: 213mg | Fiber: 3g | Sugar: 18g | Vitamin A: 462IU | Vitamin C: 15mg | Calcium: 43mg | Iron: 1mg