Eggless mango muffins recipe

Eggless mango muffins recipe – simple and easy to make soft, moist muffins using fresh and dried mangoes with a hint of tang from lemon zest.

This was on my to-do list for a while. And few days ago, I got a chance to make them to a perfection. The first time I made was about a month ago and that time, I have added only fresh chopped mangoes into the batter.

It gave me the mild flavor of mango. And I was looking for good mango flavor, not that strong, but enough mango taste in every bite.

And last week, I found the bag of dried mangoes from Trader Joe’s. Immediately I thought of using this into my mango muffins. And yes, It gave me expected results, chewy bite with mango-ey (if this word exists) flavor along with fresh and juicy bites from fresh mango pieces. The perfection!!!

These eggless mango muffins have soft, moist yet bread-like texture. These muffins are just sweet (Not like dessert!!) with a hint of tangy, lemony flavor from lemon zest. The tang goes perfectly with mangoes.

Just like my other muffin recipes, I have made only 6 muffins. Just because these are for only I and hubby. But the recipe ingredients are for 12 muffins.

More eggless mango recipes
Mango coconut muffins  // Eggless mango cake  //  Mango mousse  // Mango cheesecake

How to make eggless mango muffins recipe with Photos:

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1) Pre-heat the oven to 375 degrees F or 190 degrees C for at least 10 minutes. OR use the oven thermometer to check the exact temperature because every oven is pre-heated at the different time.

2) Line a muffin pan with cupcake liners and keep it aside. Make sure all the ingredients for muffins are at room temperature for the best result.

3) First, take milk and vinegar in a large bowl. Mix and let it rest for 10 minutes. During this resting time, milk will get curdled.

4) While milk+vinegar is resting, chop the fresh and dried mangoes and keep it aside.

5) Take dry ingredients (all purpose flour, sugar, baking powder, baking soda and salt) in a bowl.

6) Whisk it till everything is incorporated well.

7) Take about 2 tablespoons of flour mixture and add to chopped fresh mangoes.

8) Stir gently and coat the mango pieces with this flour. By doing this, mango pieces will not sink to the bottom of the muffins while baking.

9) Now back to milk-vinegar mixture.

10) In that bowl, add yogurt and oil.

11) Also, add vanilla extract and lemon zest.

12) Beat it very well till everything is well combined. We do not want oil separated from rest of the ingredients so beat it well.

13) Now add flour mixture into the wet mixture.

14) Start with whisk and mix. halfway through switch to spatula and mix till everything is incorporated and you get the smooth batter. Do not over mix it.

15) Now add fresh mangoes and 1/2 cup dried mangoes.

16) Fold them into the batter.

17) Divide the batter into 12 muffin cups.

18) Sprinkle few dried mango pieces on top.

19) Bake in preheated oven for 20-22 minutes. Check by inserting a toothpick in the center of the muffin. If it comes out clean then muffins are ready. Remove it from the oven and let it cool in the pan for 5 minutes.

20) Once cool to touch, remove them to a wire rack and let them cool completely.

Once cooled, eggless mango muffins are ready to enjoy and store the leftovers in a container.

Serving suggestion: Enjoy as a breakfast with a glass of juice or milk. It can be enjoyed as a snack any time of the day. Kids may enjoy it as an afternoon snack or after-school snack.

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4 from 1 vote

Eggless mango muffins recipe

US measuring cups are used (1 cup = 240 ml)

Course Breakfast, Dessert

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 12 regular sized muffins

Author Kanan

Ingredients

• 1 cup Milk
• 1 teaspoon White distilled vinegar
• 2 ½ cups All purpose flour (Maida)
• ¾ cup White granulated sugar
• 2 teaspoons Baking powder
• ½ teaspoon Baking soda
• ⅛ teaspoon Salt
• ¼ cup Plain yogurt
• ½ cup Oil (Use any flavorless oil like canola, corn, safflower)
• 1 teaspoon Pure vanilla extract
• from 1 lemon or 1 teaspoon Lemon zest
• 1 large or 1 ½ cups Mangoes chopped
• ½ cup + 2 tablespoons Dried mango chopped into small pieces

Instructions

Preparation:

• Pre-heat the oven to 375 degrees F or 190 degrees C for at least 10 minutes.
• Line a muffin pan with cupcake liners and keep it aside.
• Make sure all the ingredients for muffins are at room temperature for the best result.
• First, take milk and vinegar in a large bowl.
• Mix and let it rest for 10 minutes. Let the milk get curdled.
• While milk+vinegar is resting, chop the fresh and dried mangoes and keep it aside.

Making eggless mango muffins recipe:

• Take dry ingredients (all purpose flour, sugar, baking powder, baking soda and salt) in a bowl.
• Whisk it till everything is incorporated well.
• Take about 2 tablespoons of flour mixture and add to chopped fresh mangoes.
• Stir gently and coat the mango pieces with this flour. Keep it aside.
• Now back to milk-vinegar mixture. In that bowl, add yogurt, oil, vanilla extract and lemon zest.
• Beat it very well till everything is well combined.
• Now add flour mixture into the wet mixture.
• Start with whisk and mix. halfway through switch to spatula and mix till everything is incorporated and you get the smooth batter. Do not over mix it.
• Now add fresh mangoes and 1/2 cup dried mangoes. Fold them into the batter.
• Divide the batter into 12 muffin cups.
• Sprinkle few dried mango pieces on top.
• Bake in preheated oven for 20-22 minutes. Check by inserting a toothpick in the center of the muffin. If it comes out clean then muffins are ready.
• Remove it from the oven and let it cool in the pan for 5 minutes.
• Once cool to touch, remove them to a wire rack and let them cool completely.

*Nutrition information is a rough estimate for 1 serving

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