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!
This recipe originally appeared as a contributor post on Anyonita Nibbles.
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!)
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Mango MuffinsPrint Recipe
- 1 1/2 cups whole wheat flour
- 1 1/2 cups plain flour (all-purpose)
- 1/2 teaspoon salt
- 4 teaspoons baking powder
- 1 cup granulated sugar
- 1 cup buttermilk
- 2 eggs (large)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon orange extract
- 1/2 cup canola oil
- 1 1/2 cups mango (diced or pulsed in a food processor or thawed frozen mango)
- 1/4 cup sliced almonds
- 2 tablespoons decorating sugar (large granules)
- Preheat oven to 375 degrees F (190 degrees C).
- Combine both flours, salt, baking powder and granulated sugar in a large bowl.
- Mix the buttermilk, eggs, vanilla and orange extracts and oil together in a separate bowl.
- Pour the wet ingredients in with the dry ingredients and mix until just combined.
- Fold in the mango carefully.
- Fill muffin liners placed in a cupcake tin until nearly full.
- Sprinkle each muffin with almond and icing sugar.
- Bake for 16 to 18 minutes or until a toothpick inserted into the center of a muffin comes out clean.
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