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4.80
from
5
votes
Mango Muffins
Moist, citrusy, and delicious, these muffins will brighten even a rainy, dreary morning!
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
Author:
Kristin
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
Calories:
212
kcal
|
Carbohydrates:
31
g
|
Protein:
3
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Cholesterol:
19
mg
|
Sodium:
87
mg
|
Potassium:
199
mg
|
Fiber:
1
g
|
Sugar:
15
g
|
Vitamin A:
195
IU
|
Vitamin C:
5
mg
|
Calcium:
68
mg
|
Iron:
1.1
mg