Jul 7, 2015

Eggless Mango Muffins Recipe

Mango muffins is a recipe which was in my mind for quite a long time. Last time when i made this, it was a flop, the muffins were too gooey in the center, so i noted down the mistakes and made it once more and it was delicious. It tasted so healthy and filling, it has full of real mango flavour..

Banana Cinnamon Muffins
Banana Cornflakes Muffins
Citrus Mango Muffins
Banana Chocolate Muffins
Eggless Banana Nuts Muffins
Eggless Banana Oats & Dates Muffins
Oats Bran Muffins

Past few weeks i was in full of muffin mood, I made quite a bit of muffin recipes as well..I have made three more recipes coming up..

Hope you will give this a try and let me know how it turns out for you..

Preparation Time : 15 mins
Baking Time : 25 to 35 mins
Makes : 12 muffins


Wheat Flour / Atta - 1 cup - 120 grams
All Purpose Flour / Maida - 1/2 cup / 60 grams
Sugar - 1/2 cup / 100 grams
Mango Puree - 1/2 cup / 120 ml
Mango - 1/2 cup cubed
Curd - 1/2 cup / 120 ml
Oil - 1/4 cup / 60 ml
Vanilla Essence - 1 tsp
Baking Soda / Cooking Soda - 1 tsp
Salt a pinch

( My 1 cup measures 240 ml)


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 icecream scoop into cupcake cases.

Bake for 25 to 35 mins.

Remove and serve warm.

Take all your ingredients
Line a muffin tray with cupcake cases

Start by pureeing the mangoes

cut it like this

unmould the skin

slice the pieces right from the skin to a mixer

puree the mangoes..You need 1/2 cup of mango puree

Take all purpose flour and wheat flour in a bowl

add in sugar

add in little salt
Add in some baking soda / cooking soda

mix that well

add in oil in a bowl

add in buttermilk or curd

add in mango puree

add in vanilla

mix well

add in the dry flour

fold gently

add in mango pieces

fold gently

scoop the batter using icecream scoop

fill the muffin cases with the batter

Bake them



  1. Aarthy, can i avoid using maida to prepare this recipe? What is the alternative then? Please suggest.

  2. Curd or buttermilk? Can I bake this as a cake?

  3. @Anonymoususe complete wheat flour instead..but the muffin may be a little dense

  4. Ok.. What should I use? Curd will be thick and buttermilk will be watery. When using buttermilk then will it effect the consistency of the batter

  5. @LoVeLy AsHyou can add some milk or water to the curd and make it little thin

  6. Hi Aarthy,
    The "search within the blog" is not working properly for the past few days. It is not showing up all the recipes if i search for muffins. Please rectify that asap.

  7. @Anonymouswill look into it. YOu can browse through this

  8. @Aarthi

    Thank you so much Arthi...... will follow it

  9. Why did your muffins turned into gooey for first time? May i know the reason bcz my turned gooey.

  10. @Madhuit is because of too much sugar


You are really kind hearted, who came to leave comments for me. Each of your comments are really valuable for me. This keeps me cooking a lot..Thank you so much..

Please think twice before leaving Harsh & Rude comments. It hurts me a lot. All those comments will be deleted.

Thanks for understanding..


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