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    Home » Recipes » Breakfast

    Mango Muffins

    Published: Sep 10, 2014 Modified: Oct 20, 2022 by Kristin King / This post may contain affiliate links

    Jump to Recipe | Pin Recipe

    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!

    Side view of mango muffin in the liner on an orange cloth with more in the background.

    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! 🙂

    The same is true of these Orange Muffins, which have chocolate chips so the kids won't even realize they're eating fruit!

    Close up shot of a mango muffin in unwrapped liner with an orange background.

    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!

    Overhead shot of multiple mango muffins sprinkled with almonds on an orange cloth.

    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

    If you love this recipe, please give it 5 stars!

    I also invite you to follow me on FACEBOOK, PINTEREST, or INSTAGRAM to keep up with what's going on in my kitchen.

    📋 Recipe Card

    Side view of mango muffin in the liner on an orange cloth.

    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 Share by Email Bookmark Saved!
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Breakfast
    Cuisine American
    Servings 18 muffins
    Calories 212 kcal

    Ingredients
     

    • 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)
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    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.

    Want to make cooking even easier?Sign up here to receive FREE DBH exclusive content, including my favorite kitchen shortcuts and hacks, and unlock access to the DBH resource library with many other free downloads!

    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!

    Close up of a signature of Kristin.
    Enjoy!
     
     

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      Recipe Rating




    1. Grace McConnell

      December 16, 2020 at 9:00 am

      5 stars
      Just made these. Absolutely lush! No buttermilk on hand, so had to sub 1/2 c Greek yogurt and 1/2 c milk. Otherwise, no change. What a lovely bake.

      Reply
      • Kristin

        December 18, 2020 at 12:55 pm

        So glad to hear that! Thanks for stopping by to let me know! 🙂

        Reply
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    👋 Hey there, I'm Kristin! As a full-time working wife and mom, my life is such a whirlwind, it makes me dizzy sometimes! So I have been working to develop quick, easy, family-friendly recipes for 20+ years, and this site is where I share them with you! Happy cooking!

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