Eggless Mango Muffins

Easy and quick to make, these Eggless Mango Muffins folded with the wholesomeness of mangoes. These are naturally going to take your heart away, whether you let them or not.

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The moment summer arrives, I start hearing mango as soon as someone says desserts. It’s not that odd, really. This combination is not a new one. I love mangoes in all bakes, but with cakes and muffins–oh it takes them to another level. There’s just something magical about biting into a muffin and tasting fresh, juicy mango. For the same reason, I do not use mango pulp or puree but go with mango chunks. Using the pulp will just give the muffins a flavour of the mangoes, but I don’t want just that. I want that chunky juiciness of the fruit to reflect in each bite.  These eggless mango muffins are sweet but not too sweet, with a hint of tang that keeps things interesting. I love making these on weekend mornings—the kitchen smells amazing, and I have a quick breakfast for the family. I usually like to hide a few in a secret cabinet to give them to my son as a mid-day treat. This little gesture makes him jump on the sofa with happiness. I think I’d do the same if someone were to hand me a few of these muffins when I thought they were over. Now, they’ve become my staple when I need a sweet afternoon pick-me-up or a grab-and-go snack for busy days. The process is simple and straightforward, as explained in the recipe. Once out of the oven, remember to enjoy them while they’re still warm. There’s nothing like sharing these muffins of joy with your friends. Some of mine didn’t let me talk about anything unless I gave them the recipe. So, here goes, for all my dear friends. 
Tips
  • Chop the mangoes medium-size and not too small, if you want its freshness in every bite. 
  • Before putting the pan into the oven, top the batter with rolled oats to give them a nice crispy texture.
  • Grease the muffin pan with generous amounts of oil before transferring the batter. Or, simply use muffin liners to smoothen the demoulding process. 
Eggless Mango Muffins Check out the process of these Eggless Mango Muffins recipe in this quick video at loveandflourbypooja Love muffins a little too much? Experiment with a few more –  

Eggless Mango Muffins

Super soft and delicious muffins filled with the goodness of mangoes and oats. Let this fantastic combination of crunch and tenderness hit you.

Ingredients

  • 80 g Yoghurt (1/3 cup)
  • 80 g Castor sugar
  • 80 g Oil (1/3 cup)
  • 120 g Refined flour
  • 40 g Instant oats
  • 1 tsp Baking powder
  • 1/4 tsp Baking soda
  • 100-120 ml Milk
  • 2 cups Diced mangoes

Instructions

Instructions

  • Preheat the oven to 180 degrees C.
  • In a bowl, whisk yoghurt, sugar and oil together.
  • ⁠Add the refined flour, instant oats, baking powder and baking soda.
  • Add milk and combine everything into a smooth batter.
  • ⁠Fold in chopped mangoes.
  • ⁠Use a piping bag or a spoon to transfer the batter to a muffin pan.
  • Top the batter with rolled oats.
  • Bake at 180 degrees C for 16-18 minutes or till a skewer comes out clean.

Notes

For measurement conversions to grams and ml, refer to the conversion guide here – Measurements Conversion Guide

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