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5.0 from 231 votes

Vanilla Mango Muffins

These Mango Muffins are fluffy, fruity, and delicious! The easy recipe has simple ingredients, plus pureed fresh or frozen mango.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 12
Calories: 206 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 ripe mango or 1 cup/250g mango puree
  • 1¾ cups (225g) all purpose flour (plain flour)
  • ¾ cup granulated white sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 2 eggs
  • ½ cup (125g) butter melted and cooled slightly
  • 2 teaspoons vanilla extract

Instructions

    Cup of Yum
  1. Preheat the oven to 400°F/200°C and line a 12-hole muffin pan with paper cases.
  2. Cut the mango flesh from the stone and peel, then puree the flesh with a hand held immersion blender (or chop finely).
  3. Whisk the flour, sugar, baking powder and salt in a large mixing bowl.
  4. Measure 1 cup of the mango puree (the rest can be used for something else) and add to a jug along with the eggs. Whisk well, then add to the dry ingredients with the melted butter and vanilla.
  5. Beat for a minute or so to combine.
  6. Spoon the mixture into the muffin pan ¾ full and bake for 15 minutes or until risen and an inserted toothpick comes out clean.
  7. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Do not overfill the muffin liners,  as the batter could spill over. Fill them ⅔  of the way full. Use an ice cream scoop for best results and even sized muffins. 
  • Let the muffins cool before serving as it gives the muffin time to sit at room temperature which makes it stay together better.
  • Make sure the melted butter is slightly cooled before adding to the mix to prevent it from cooking the eggs. 
  • Do not overmix the batter. Overmixing all-purpose flour could cause the batter to become tough which doesn’t make a great muffin texture.
  • Variations
  • For some extra sweetness, stir in some vegan chocolate chips, dark chocolate, or white chocolate chips or chunks. 
  • Add in some fresh berries for a mango berry muffin. 
  • Mix the muffin batter with sweetened coconut for a tropical flavor. 
  • Stir in some chopped walnuts, pecans, or cashews and stir some into the batter and sprinkle some on top before baking for flavor and crunch.
  • Do not overfill the muffin liners,  as the batter could spill over. Fill them ⅔  of the way full. Use an ice cream scoop for best results and even sized muffins. 
  • Let the muffins cool before serving as it gives the muffin time to sit at room temperature which makes it stay together better.
  • Make sure the melted butter is slightly cooled before adding to the mix to prevent it from cooking the eggs. 
  • Do not overmix the batter. Overmixing all-purpose flour could cause the batter to become tough which doesn’t make a great muffin texture.
  • For some extra sweetness, stir in some vegan chocolate chips, dark chocolate, or white chocolate chips or chunks. 
  • Add in some fresh berries for a mango berry muffin. 
  • Mix the muffin batter with sweetened coconut for a tropical flavor. 
  • Stir in some chopped walnuts, pecans, or cashews and stir some into the batter and sprinkle some on top before baking for flavor and crunch.

Nutrition Information

Calories 206kcal (10%) Carbohydrates 29g (10%) Protein 3g (6%) Fat 9g (14%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 1g Cholesterol 48mg (16%) Sodium 128mg (5%) Potassium 129mg (4%) Fiber 1g (4%) Sugar 15g (30%) Vitamin A 463IU (9%) Vitamin C 6mg (7%) Calcium 40mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 206

% Daily Value*

Calories 206kcal 10%
Carbohydrates 29g 10%
Protein 3g 6%
Fat 9g 14%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 1g 50%
Cholesterol 48mg 16%
Sodium 128mg 5%
Potassium 129mg 3%
Fiber 1g 4%
Sugar 15g 30%
Vitamin A 463IU 9%
Vitamin C 6mg 7%
Calcium 40mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.