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.
- Carrot Cake Muffins
- Pizza Muffins
- Oats Blueberry Muffins
- Rum and Raisin Muffins
- Strawberry Chocolate-Chip Muffins
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