Mango Muffins

Mango muffins are tender, citrus-y, and delicious. They are a great snack and an even better breakfast. These muffins will brighten even a rainy, dreary morning!

Muffins are such a fun breakfast. And they are a great after school snack as well. I used whole wheat flour in these muffins to give them that extra-boost of fiber and nutrition!

The mango adds a fruity sweetness so the kids won't even know they are getting some extra nutrition in there. Score one for mom! 🙂

By the way, you can make a double batch and freeze them to keep on hand for a great grab-and-go breakfast - perfect for those teenagers who just can't seem to get out of bed on time (not that we have any of those in this house!)

Another great muffin option for busy mornings are these delicious Blueberry Muffins with Crumb Topping! Delicious and baked with the natural goodness of blueberries!

This post may contain affiliate links which won’t change your price but will share some commission.

Love muffins? Check out these Almond Flour Blackberry Muffins for another healthy and delicious way to start your day, or Coconut Banana Matcha Muffins for a burst of energy!

Mango Muffins

Recipe Author: Kristin

Moist, citrusy, and delicious, these muffins will brighten even a rainy, dreary morning!

4.80 from 5 votes

Print Recipe Pin Recipe Share by Email Save Recipe Saved!

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Breakfast

Cuisine American

Servings 18 muffins

Calories 212 kcal

Ingredients

 

1x2x3x

• ▢ 1 ½ cups whole wheat flour
• ▢ 1 ½ cups plain flour (all-purpose)
• ▢ ½ teaspoon salt
• ▢ 4 teaspoons baking powder
• ▢ 1 cup granulated sugar
• ▢ 1 cup buttermilk
• ▢ 2 eggs (large)
• ▢ ½ teaspoon vanilla extract
• ▢ ½ teaspoon orange extract
• ▢ ½ cup canola oil
• ▢ 1 ½ cups mango (diced or pulsed in a food processor or thawed frozen mango)
• ▢ ¼ cup sliced almonds
• ▢ 2 tablespoons decorating sugar (large granules)

Cook ModePrevent your screen from going dark

Instructions

 

• Preheat oven to 375 degrees F (190 degrees C).
• Combine both flours, salt, baking powder and granulated sugar in a large bowl.
  1 ½ cups whole wheat flour, 1 ½ cups plain flour, ½ teaspoon salt, 1 cup granulated sugar, 4 teaspoons baking powder
• Mix the buttermilk, eggs, vanilla and orange extracts and oil together in a separate bowl.
  1 cup buttermilk, 2 eggs, ½ teaspoon vanilla extract, ½ teaspoon orange extract, ½ cup canola oil
• Pour the wet ingredients in with the dry ingredients and mix until just combined.
• Fold in the mango carefully.
  1 ½ cups mango
• Fill muffin liners placed in a cupcake tin until nearly full.
• Sprinkle each muffin with almond and icing sugar.
  ¼ cup sliced almonds, 2 tablespoons decorating sugar
• Bake for 16 to 18 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Nutrition

Calories: 212kcal | Carbohydrates: 31g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 19mg | Sodium: 87mg | Potassium: 199mg | Fiber: 1g | Sugar: 15g | Vitamin A: 195IU | Vitamin C: 5mg | Calcium: 68mg | Iron: 1.1mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.

Like this recipe?Sign up here for my email list and receive new recipes to your inbox, plus a FREE recipe ebook!

This recipe originally appeared as a contributor post on Anyonita Nibbles.

And check out my Dizzy Busy and Hungry store on Amazon for some great kitchen products I love!