Marvelous Honey-Mango Muffins

Posted by on September 6, 2011 | 22 Comments

You thought I had left you, didn’t you? I confess that I almost did. But, it seems I just needed a little time to figure things out. It was time to get started on a second book, but I wasn’t sure of the exact focus, nor how to manage everything. But all is good now, better in fact. I’ve got my recipe focus for the new book, and have plenty to spare and share on Alisa Cooks as I test away. Oh, and I’m trying to clean things up, so I’ll be using a neater and tidier recipe format. Hopefully you like it!

Post labor day just seems like the time to get back down to business, doesn’t it? So lets get to that food as I’ve been busy in the kitchen …

You may think of mangos as a summertime fruit, but they actually reach their peak in ripeness and sweet flavor as fall sets in. Gather them up now and even a bit in October for a very juicy treat.

Making mango muffins had been on my “to bake” list for a while, so I was excited when the mangos on my counter ripened to perfection. The sweet tropical flavor was begging to be paired with honey and vanilla, so I obliged.

Just a few quick notes on the ingredients and modifications too. I’ve included several tested variations below, but there are a couple of others I can suggest based on experience:

On Eggs: I seldom bake with eggs, and all of my testers (aka wonderful neighbors) liked this egg-free version. Nonetheless, I have received emails from people who just don’t like muffins without eggs. If you prefer to use eggs when baking, simply add 1 or 2 beaten eggs to this recipe with the wet ingredients – no other adjustments required. The eggs offer lift, moisture, and firmness all in one package, so you don’t need to adjust the flour or liquids. Since you will be adding volume, the muffins will come out bigger.

On Gluten-Free: I haven’t tried gluten-free as of yet, but if you were to experiment, I would add the 1 to 2 eggs mentioned above, and my first trial would probably be with oat flour (ground oats), or with 1-1/4 cups brown rice or white rice flour, 1/2 cup potato starch, and 1/4 cup tapioca starch/flour, or with your favorite gluten-free flour mix / blend. With eggs, it may be okay without any added gums.

That all said, here’s the muffin recipe how we liked it …

Honey-Sweetened Mango Muffins - Dairy-Free and optionally Vegan

 

Recipe: Honey-Vanilla Mango Muffins

Summary: Thanks to the light drizzle of honey after baking, these muffins get away with less overall sugars than your average breakfast cake. Make sure your mangos are very ripe for the sweetest flavor. The outside should give to your touch, and the inside flesh should be a rich orange hue. 

Ingredients

  • 2 Cups Whole Wheat Pastry Flour (or all-purpose flour, or half all-purpose flour / half regular whole wheat flour)
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Ground Cinnamon, Nutmeg, or Cardamom, optional
  • 1-1/2 Cups Very Ripe Mango Puree*
  • 1/2 Cup Honey, plus 1 Tablespoon for drizzling
  • 1/4 Cup Grapeseed Oil, Melted Coconut Oil, or your favorite Neutral-Tasting Baking Oil (I used grapeseed)
  • 1-1/2 Teaspoons Vanilla Extract
  • 1/2 Cup Diced Mango (I diced it small, about the size of raisins)

Instructions

  1. Preheat your oven to 350ºF.
  2. Prepare 12 muffin cups (I use silicone, and they work best without greasing)
  3. Combine the flour, baking soda, salt, and spice (if using) in a medium-sized bowl.
  4. Blend the mango puree, honey, oil, and vanilla in a large bowl (if using the “milk” or egg options below, then add them now).
  5. Fold the dry ingredients to the wet, along with the diced mango, and stir with a spoon just until combined.
  6. Some lumps are okay. You don’t want to overmix or the muffins will be dense.
  7. Bake the muffins for 25 to 30 minutes, or until they begin to brown slightly, pull away from the sides, and a toothpick inserted in a muffin comes out clean.
  8. Drizzle the muffin tops with the tablespoon of honey.
  9. Let the muffins cool for 15 minutes in the cups
  10. Remove the muffins to a wire rack to cool completely.

Quick notes

I used about two large mangos for the puree, with enough left over for the diced mango below. To puree, I simply place the peeled ripe mango in my personal-sized blender and whiz away.

Variations

Extra-Moist: Add 1/4 Cup Unsweetened, Plain, or Vanilla Milk Alternative (your favorite type) with the wet ingredients. I prefer without (they rise and hold shape better), but two of my tasters liked the “extra moist” batch best.

Vegan: Sub regular Agave Nectar or Honey-flavored Agave Nectar for the Honey.

Other Fruit: Feel free to sub the mango puree with papaya puree or even banana puree. With banana, I’d probably up the cinnamon.

Tropical Flair: Use coconut oil for the oil, and add ½ cup unsweetened or sweetened shredded coconut. You could also toss in some chopped macadamias if desired.

Preparation time: 15 minute(s)

Cooking time: 30 minute(s)

Diet type: Vegan, Allergy-Friendly

Diet tags: Reduced fat, Whole Grain, Refined Sugar-Free, Dairy-Free, Egg-Free, Nut-Free, Peanut-Free

Copyright © Alisa Fleming.

Honey-Sweetened Mango Muffins - Dairy-Free and optionally Vegan

Blog Events: This Recipe was submitted to Wellness Weekends at Diet Dessert & Dogs.

 

Filed Under: Alisa's Recipes

Comments (22)

 

  1. I love all things mango and just posted the other day (again) about my love of it! I have a whole mango recipes collection and your muffins look amazing!

    Glad your break helped you sort out some things and I am glad you’re stickin’ around 🙂

  2. Sarah says:

    Can you use just regular vegetable oil for this instead of grapeseed or coconut oil? Also, do you know about how many mangoes I would need to get 1 – 1 1/2 c of the puree? Thanks 🙂

    • alisa says:

      Hi Sarah,

      Yes, your favorite neutral tasting baking oil will work great, and see my notes above – I used 2 large mangos, which covered both the puree and the diced mango. Enjoy!!

  3. Hannah says:

    You’re writing a second book? And I wasn’t the first person you told? Bah! 😉

    I kid of course- Congratulations! If you need a photographer, please don’t forget about me, but of course I’m excited for a new book either way.

    • alisa says:

      I probably did tell you first, but like a year ago, it just didn’t happen 🙂 I’m getting it together now! Yes, I always know where to find a good photographer and stylist!

  4. These look so delicious. I love mango, but I rarely bake with it for some reason. I can’t wait to try these!

  5. The honey on top is perfect! The extra sweetener on top is a great trick to lowering sugar in baked goods! These sound delicious. Congrats on finding a focus…that’s the hardest part!

  6. Welcome back, missy!! Sometimes a little break is just what we need to get back into it. ‘) This is an awesome recipe. Now my trick will be to make it gluten free!!

  7. Jennifer says:

    Could you possibly use frozen mango?

    • alisa says:

      Definitely! I would probably defrost it a bit first. Sometimes frozen mango is less ripe, so I would taste for sweetness to make sure the muffins are sweet enough for you. Bonus of egg-free muffins – you can taste the batter 🙂

  8. Maggie says:

    These look like amazing muffins. I love the recipe! Might have to try this for my little kiddies!

  9. I’ll take a dozen gluten free of course. They look so yummy. Welcome back. I think a lot of us took some time off this summer. Yippeee for us.

  10. Welcome back. Of course, I’m missing in action half the time, so I’m almost glad when people take breaks from blogging. It gives me an opportunity to catch up. I’m thrilled to find this mango recipe waiting for me. It will be a “piece of cake” to make gluten-free. These are the kinds of recipes that I love because they are so adaptable to different needs. And the thought of using mango puree is brilliant. I can almost smell it now. I love mangos, so you’ve hit upon a winner in my book.

    Speaking of books, I’m looking forward to hearing about your new one!
    Melissa

  11. Hannah says:

    My Mum adores mangos (like the majority of the Australian population!) so I’d love to make these for her! I’ll let you know if I give it a go with the gluten free variation. Oh, and hurrah for new book and new book focus!

  12. Oh, yum, Alisa! You can take a break any time if you return with a recipe like this one. 😉 So easy to convert to gf I’m sure. Super yum! 🙂

    Shirley

  13. Alexandra says:

    I love mangos! Sounds delicious and just the perfect sweetness in a muffin. Thanks, Alex

  14. Glad you are back, and these look like great muffins 😉 I discovered today that my oven does not work though, so if I do try them I’d have to try to make stovetop muffins. Err, stovetop somethings anyhow. Hehe.

  15. YUUMMMM Mangos are so good! I actually have never made a mango muffin before, I usually put them in smoothies haha but I love the idea of putting them in a muffin!!

  16. Fluffybunnie says:

    I am making a batch of these right now. I want to take a few to work for people to try. Most of them are on weight watchers. Are these considered healthy? Do you know the WW point break down?

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