Vegan Mango Muffins

(from 2 reviews)
Vegan Mango Muffins

I had some ripe mangoes at home and wanted to bake something with it. I already have a vegan mango cake recipe which I love to bake anytime. I was trying to choose between a muffin and quick bread. Muffins it was! I took some inspiration from a couple of my vegan muffin recipes and came up with this vegan mango muffins recipe. The muffins turned out pretty good but I thought it was missing some spice. Ground cardamom or nutmeg would have been a lovely addition.


Vegan Mango Muffins Recipe

Prep time
20 Mins
Cook time
23 Mins
12 Muffins
Vegan Mango Muffins
5.0 from 2 reviews
Bake these simple muffins with luscious mangoes and you will start buying mangoes just to make these muffins.
Part 1:
  • 1 and 1/2 cups diced mangoes
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
Part 2:
  • 1 and 1/4 cups almond milk
  • 1/4 cup avocado oil
  • 3/4 cup white sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon apple cider vinegar
  1. Preheat oven at 400F/200C for 15 minutes. Line a 12 cup muffin tin with paper liners or grease it with non-stick cooking spray.
  2. In a medium size bowl stir together the ingredients listed in Part 2 and set aside.
  3. In another large bowl sift together the Part 1 ingredients, except for the mangoes.
  4. Pour the wet ingredients into the flour mix and stir until just combined. Add the mangoes and do not mix it too much.
  5. Scoop out about 1/3rd cup of batter for each muffin and fill it in each of the muffin hole and bake for about 20-25 minutes or until a toothpick inserted in the centre of the oven comes out clean. Mine was done in 23 minutes.
  6. Transfer the oven to a wire rack and let it cool for about 5 minutes before taking the muffins out. After 5 minutes remove the muffins from the pan and let it cool completely before storing it.
My Notes:
  1. I usually advise spraying the muffin liners with non-stick cooking spray so that you can peel the muffins off quite immediately and easily. But lately I notice that the muffins turn out too oily and soggy if it's not sprayed properly. So I leave the muffins undisturber for at least an hour and more if it's a whole wheat muffin.
  2. I didn't have whole wheat pastry flour, so use half all-purpose flour and whole wheat flour.
  3. Use ripe and sweet mangoes but don't forgot to store these muffins in the fridge/freezer because it stays good only for 3 days when stored at room temperature. Just warm it in the microwave oven for 15-20 seconds before eating and it's good as freshly baked muffins.
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  1. Thank you so much for this blog! I have been enjoying your recipes, and each one produces a perfect result! Today I made these mango muffins. After reading your notes, I made a few changes. I used 1/2 c coconut flour and 1/2 c whole wheat flour with the 1 c all purpose flour. I used 1/2 c coconut sugar and 1/4 c white sugar. I also added 1/2 tsp ground cardamom. After filling the muffin tins with the batter, I topped the muffins with unsweetened coconut chips (the larger size chips) The coconut chips became toasted with baking, perhaps some of the chips a bit over toasted. Next time I will gently pat the chips down into the batter before baking. The chips with the lowest profile were perfectly roasted. These muffins are so delicious! Thank you again.


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