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Eggless Mango Muffins Recipe

Eggless Mango Muffins are a delightful treat, combining the tropical sweetness of mangoes with the comfort of a freshly baked muffin. These muffins are perfect for those who follow a vegan or egg-free diet. It is made with simple ingredients like flour, sugar, and baking powder. These eggless treats are often bound together with mango puree or yogurt to maintain moisture. The light and fluffy texture of these muffins makes them a great snack or breakfast option. You can also try an eggless mango cake version for a slightly different take, which is perfect for a special occasion or to serve with tea.
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Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 12 muffins
Calories: 143kcal

Equipment

  • 12 cup Muffin Tray
  • Oven or OTG
  • Mixing Bowl

Ingredients

  • 1 cup Whole Wheat Flour 120 grams
  • ½ cup Plain All Purpose Flour (Maida) 60 grams
  • ½ cup Granulated White 100 grams
  • ½ cup Mango Puree 120 ml
  • ½ cup Mango peeled & cubed
  • ½ cup Plain Yogurt | Curd 120 ml
  • ¼ cup Vegetable Oil or Refined Oil 60 ml
  • 1 tsp Vanilla Extract
  • 1 tsp Baking Soda
  • ⅛ tsp Salt

Instructions

  • Preheat Oven to 180 degree C. Line a 12 cup muffin tray with cupcake cases.
  • Take wheat flour, maida, sugar, baking soda, salt in a bowl and mix well.
  • Take oil, mango puree, curd, vanilla in a bowl and mix well. Add in the dry ingredients and fold gently. Add in mango cubes and fold gently.
  • Scoop the batter using an ice cream scoop into cupcake cases. Place into the oven and Bake for 25 to 35 mins.
  • Remove from oven and allow to cool for 5 minutes in tin. Remove from the pan and serve warm.

Notes

  • When combining the wet and dry ingredients, be careful not to overmix the batter. Over-mixing can result in dense muffins. Stir just until the ingredients are combined.
  • Let the batter sit for a few minutes before baking. This helps the flour absorb the liquid fully and allows the baking soda to activate, resulting in fluffier muffins.
  • The combination of wheat flour (atta) and all-purpose flour (maida) creates a perfect balance between texture and flavor. If you prefer a healthier muffin, you can increase the amount of wheat flour.
  • Preheat your oven properly and bake the muffins at 180°C (350°F). A preheated oven ensures even baking and helps the muffins rise well.
  • Oil vs. Butter: While oil is used in this recipe for moisture, you can use melted butter for a richer taste. However, oil keeps the muffins soft for a longer time.
  • Check for Doneness: Always check the muffins by inserting a toothpick or skewer into the center. If it comes out clean, the muffins are ready. If it has some wet batter, bake for a few more minutes.

Nutrition

Serving: 1muffins | Calories: 143kcal | Carbohydrates: 23g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 1mg | Sodium: 121mg | Potassium: 88mg | Fiber: 1g | Sugar: 11g | Vitamin A: 200IU | Vitamin C: 6mg | Calcium: 19mg | Iron: 1mg
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