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! 🙂
The same is true of these Orange Muffins, which have chocolate chips so the kids won't even realize they're eating fruit!
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!
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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
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📋 Recipe Card
Mango Muffins
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)
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
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
This recipe originally appeared as a contributor post on Anyonita Nibbles.
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Jimmi
this is AWESOME!!! yummy. I can’t wait to try this! Pinned! so healthy!!
Theresa Huse
Oh yummy. I haven't made mango muffins yet. Thanks for sharing at the Inspiration Spotlight party. Pinned & sharing.
Helen at the Lazy Gastronome
Mmm - Mango Muffins? Sounds really good - Thanks for sharing at the What's for Dinner party!
Miz Helen
Your Mango Muffins look awesome! Thanks so much for sharing with us at Full Plate Thursday,we are so happy to have you join us. Have a wonderful week and come back to see us real soon!
Miz Helen
Heather @GeminiRed Creations
These look super yummy. Thanks for sharing on #SmallVictoriesSundayLinkup 5/31/15
Melissa Vera
I am not a big fan of Mango but these muffins look yummy. Thanks for linking up on #HomeMattersParty. Hope to see you again next weekend.
Joann Woolley
Mangoes in muffins - totally have to make these
Valerie
Oh how I love mango! These muffins look amazing. Definitely pinning this one so I can make a Gluten Free version of this.
Sandra Shaffer
Oh, I gotta make theses this weekend! I have a mango that I have to use right away! Perfect for the weekend!
Sarah @ The Chef Next Door
Heading over now to grab the recipe! These look delicious!