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    Eggless Mango Muffins Recipe

    Last Updated On: Apr 14, 2025 by Aarthi

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    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.

    Eggless Mango Muffins

    Have you ever tried a dried mango muffin? If not, you’re missing out! The dried mango pieces in the muffin add a chewy, concentrated burst of flavor that perfectly complements the soft, fluffy texture. If you’re looking for something with a zesty twist, a citrus mango muffin is a fantastic option. The addition of citrus flavors like lemon or orange enhances the mangoes sweetness and adds a refreshing touch.

    Jump to:
    • About Eggless Mango Muffins
    • Ingredients
    • Hacks
    • Eggless Mango Muffins (Step by step Pictures)
    • Expert Tips
    • Eggless Muffins
    • FAQ
    • 📖 Recipe Card

    The natural flavor of mango shines through, especially in the citrus mango muffin, where the tangy citrus notes pair perfectly with the sweetness of ripe mango. Whether you choose dried mango muffin or citrus mango muffins, these eggless delights are sure to become a favorite in your baking repertoire.

    Table of Contents

    • About Eggless Mango Muffins
    • Ingredients
    • Hacks
    • Eggless Mango Muffins (Step by step Pictures)
    • Expert Tips
    • Eggless Muffins
    • FAQ
    • 📖 Recipe Card
    • Eggless Mango Muffins Recipe

    About Eggless Mango Muffins

    Eggless Mango Muffin is a vibrant and delicious treat that combines the natural sweetness of mangoes with the comforting texture of a muffin, but without any eggs. Perfect for those on a vegan diet or anyone who prefers egg-free baking, these muffins are a wonderful way to enjoy the tropical goodness of mango in every bite.

    Why I Love This Recipe - I love how these muffins satisfy my sweet tooth without feeling overly indulgent. They hit the sweet spot, thanks to the mangoes and a touch of honey or maple syrup for sweetness. When mangoes are in season, I can’t resist making these muffins. There’s something so special about using fresh, ripe mangoes that makes the muffins even more delicious. They taste like a burst of summer in every bite. This recipe is a hit with kids too. It’s egg-free and can be made without any artificial ingredients, making it a great option for young ones who love sweet treats but with a healthier twist.

    What makes these muffins even better? You don’t need eggs to achieve that moist, tender texture. Instead, mango puree works wonders, keeping them soft and flavorful. Imagine enjoying a warm eggless mango muffin with a cup of tea on a sunny afternoon or packing them as a snack for your day out. They’re also a great option to serve during a get- together, offering a light yet satisfying dessert.

    So, whether you’re a fan of dried mango muffins or want to experiment with a citrus mango muffin, these eggless delights are bound to steal the show. What’s your favorite mango treat? Let us know in the comments.

    Similar Muffin Recipes

    Banana Cinnamon Muffins
    Banana Cornflakes Muffins
    Citrus Mango Muffins
    Banana Chocolate Muffins
    Eggless Banana Nuts Muffins

    Why This Recipe Works?

    Mango Puree for Moisture: The use of mango puree as a key ingredient provides natural sweetness and moisture, eliminating the need for eggs while ensuring the muffins stay soft and tender. The fruit’s natural sugars also help cut down on added sweeteners, making these muffins a healthier option.

    Vibrant Mango Flavor: With fresh mangoes or even dried mango pieces, the muffins are packed with a rich, tropical flavor. Each bite offers a delightful burst of mango goodness, making them perfect for any mango lover.

    Egg-Free Structure: By using ingredients like yogurt, the recipe provides the necessary binding and moisture that eggs would typically provide. This makes the muffins fluffy and light, even without the eggs.

    Simple Ingredients, Easy Process: The recipe uses common pantry staples such as flour, baking powder, and sugar, making it accessible and easy to make at home. Even beginners can try it and enjoy delicious, eggless muffins.

    Great for Any Occasion: Whether you’re looking for a healthy snack, a breakfast muffin, or a light dessert, these eggless muffins fit the bill. They’re perfect for gatherings, tea-time, or simply enjoying at home.

    Perfect for Meal Prep: These muffins are great for meal prep. I can make a batch and enjoy them throughout the week, whether for breakfast, as a snack, or even as a light dessert.

    Ingredients

    Wheat Flour (Atta): The wheat flour gives the muffins a hearty texture and adds a wholesome element to the recipe. It balances out the sweetness of the mango and the richness of the oil.

    All-Purpose Flour (Maida): All-purpose flour contributes to the lightness and fluffiness of the muffins, giving them that perfect soft texture without being too dense.

    Sugar: The sugar adds the necessary sweetness to the muffins, perfectly complementing the natural sweetness of the mango puree.

    Mango Puree: This is the star ingredient, providing the muffins with a rich, tropical flavor. The mango puree keeps the muffins moist and infuses them with that refreshing mango taste.

    Mango Cubes: Mango cubes add texture and bite to the muffins, offering a delicious, juicy surprise in every mouthful.

    Curd: The curd (or yogurt) not only helps in binding the ingredients but also keeps the muffins moist and tender while giving them a slight tanginess that complements the sweetness of the mango.

    Oil: The oil adds moisture and richness to the muffins, helping to keep them soft and fluffy, without making them greasy.

    Vanilla Extract: A touch of vanilla essence enhances the flavors and rounds out the sweetness, giving a subtle, aromatic depth to the muffins.

    Baking Soda: Baking soda helps the muffins rise, making them light and airy. It’s the key ingredient for achieving that perfect, fluffy texture.

    Salt: A pinch of salt balances out the sweetness and enhances the overall flavor, bringing all the ingredients together in harmony.

    Hacks

    • The riper the mango, the sweeter and more flavorful your muffins will be. Choose sweet, ripe mangoes for the best taste. If mangoes are out of season, you can also use canned mango puree.
    • For extra depth of flavor, sprinkle in some cinnamon, nutmeg, or cardamom. A little spice balances the sweetness of the mango and makes the muffins taste even more irresistible.
    • Swap regular yogurt for Greek yogurt to make your muffins even fluffier and give them a slight tang. It will also add extra moisture without making them too heavy.
    • Throw in some chopped walnuts, almonds, or chia seeds to add a satisfying crunch and boost the muffin’s nutritional value. It adds both flavor and texture to each bite!
    • Try using a combination of whole wheat flour and all-purpose flour to add some extra fiber and a slightly nutty flavor to the muffins. You can also experiment with gluten-free flours if you’re following a gluten-free diet.
    • If you want a fully vegan muffin, substitute dairy-free yogurt and plant-based milk (like almond or oat milk) instead of regular yogurt and milk. This makes the recipe accessible to more people without compromising on taste.
    • After baking, let the muffins cool for a few minutes in the tin before transferring them to a wire rack. This helps them set properly and prevents them from becoming too crumbly.

    Eggless Mango Muffins (Step by step Pictures)

     
    Take all your ingredients
    Line a muffin tray with cupcake cases
    Start by pureeing the mangoes
    cut it like this
    un mould the skin
    slice the pieces right from the skin to a mixer
    puree the mangoes..You need ½ cup of mango puree
    Take all purpose flour and wheat flour in a bowl
    sugar
    add in little salt
    Add in some baking soda / cooking soda
    mix that well
    add in oil in a bowl
    buttermilk or curd
    add in mango puree
    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
    Enjoy

    Expert Tips

    • 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.

    Eggless Muffins

    -Eggless Vanilla Muffin: The classic eggless vanilla muffin is a light, fluffy treat with a rich vanilla flavor. Perfect for breakfast or a snack, it’s a simple yet delightful option for those looking for a soft, aromatic muffin without eggs.

    -Eggless Choco Chip Muffin: For chocolate lovers, the eggless choco chip muffin is a dreamy option. Packed with gooey chocolate chips, it’s a decadent, egg-free version of the classic chocolate chip muffin, offering a perfect balance of sweetness and melt-in-your-mouth goodness.

    Strawberry Muffin without Eggs : The eggless strawberry muffin is bursting with fresh, juicy strawberries that add natural sweetness and a refreshing twist. It’s a fantastic way to enjoy the flavors of summer in a muffin, and it stays wonderfully moist without any eggs.

    Whole Wheat Eggless Vegetable Muffin: For a savory treat, the eggless whole wheat vegetable muffin is a wholesome, nutritious option. Loaded with healthy vegetables and made with whole wheat flour, it’s a great choice for a hearty snack or light meal, without compromising on flavor.

    Eggless Tutti Frutti Muffin: The eggless tutti frutti muffin is a colorful and vibrant treat made with bits of candied fruit. It’s sweet, flavorful, and makes for a fun muffin option, especially for kids or anyone who enjoys a fruity, light dessert.

    Eggless Chocolate Tutti Frutti Muffin: Combining the rich flavor of chocolate with the sweet, chewy pieces of tutti frutti, the eggless chocolate tutti frutti muffin is an indulgent yet egg-free delight. It’s perfect for those who crave both chocolate and fruity flavors in one bite.

    FAQ

    1. Can I replace the oil with butter in an eggless muffin recipe?

    Yes, you can substitute the oil with melted butter to give your muffins a richer taste and texture. However, oil helps keep the muffins moist, so the muffins may be slightly less soft with butter.

    2. Can I use regular flour instead of whole wheat flour in eggless muffins?

    Yes, you can use all-purpose flour (maida) instead of whole wheat flour. However, whole wheat flour gives a denser, heartier texture, while all-purpose flour will make the muffins lighter.

    3. Can I make eggless muffins without yogurt or curd?

    Yes, you can substitute yogurt or curd with plant-based yogurt, buttermilk, or even applesauce if you’re looking for a dairy-free alternative. These options will keep the muffins moist and tender.

    4. How can I make eggless muffins moister?

    To make your eggless muffins moist, you can add more mango puree or a bit of milk to the batter. Also, ensuring that the muffins don't overbake will help retain moisture.

    5. Can I freeze eggless muffins?

    Yes, eggless muffins freeze well. Simply wrap them in plastic wrap or store them in an airtight container, and freeze. You can reheat them in the microwave or oven when you’re ready to enjoy them.

    6. Can I make eggless muffins with other fruits besides mango?

    Absolutely! You can experiment with other fruits such as banana, blueberry, apple, or strawberry. Just make sure to adjust the wet-to-dry ratio accordingly to maintain the right muffin texture.

    7. How do I make my eggless muffins rise properly?

    The key to getting fluffy muffins is to use baking soda or baking powder. Make sure your baking soda is fresh and that you mix the dry ingredients properly before adding the wet ingredients. Don’t over mix the batter to avoid dense muffins.

    8. How can I add more flavor to my eggless muffins?

    You can add spices like cinnamon, nutmeg, or cardamom for extra flavor. You can also add a vanilla essence or citrus zest to elevate the taste of the muffins.

    9. How long should eggless muffins cool before serving?

    Allow your eggless muffins to cool for about 5-10 minutes in the pan after baking. Then, transfer them to a wire rack to cool completely. This prevents them from becoming soggy and helps them set properly.

    10. Can I add nuts or chocolate chips to the eggless muffin batter?

    Yes! You can fold in chopped nuts like walnuts, almonds, or cashews, or chocolate chips to enhance the flavor and texture of your muffins. Just make sure not to overmix when adding these extras.

    More Muffin Recipes to Try

    • Tutti Frutti Muffins Recipe
    • orange muffins cut in half and texture shown
      Orange Muffins Recipe
    • Bakery Style Vanilla Muffins Recipe
    • Blueberry Muffins Recipe
    • Double Chocolate Muffins Recipe
    • Dried Mango Muffins Recipe

    📖 Recipe Card

    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.
    No ratings yet
    Print Pin Rate
    Prep Time: 15 minutes minutes
    Cook Time: 35 minutes minutes
    Total Time: 50 minutes 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
    Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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    More Mango Recipes

    • Mango Jam Recipe
    • Mango Pachadi Recipe
    • Mango Phirni Recipe
    • Mango Coconut Jelly Recipe
    • Mango Granita Recipe
    • Mango Cheesecake Recipe

    21
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    « Moong Dal Payasam Recipe
    Mango Sorbet Recipe »
    Aarthi

    About Aarthi

    Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

    Reader Interactions

    Comments

    1. Anonymous

      at

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

      Reply
    2. LoVeLy AsH

      at

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

      Reply
    3. Aarthi

      at

      @LoVeLy AsHyes u can bake it.

      Reply
    4. Aarthi

      at

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

      Reply
    5. LoVeLy AsH

      at

      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

      Reply
    6. Aarthi

      at

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

      Reply
    7. Anonymous

      at

      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.

      Reply
    8. Aarthi

      at

      @Anonymouswill look into it. YOu can browse through this
      http://www.yummytummyrecipeindex.com/

      Reply
    9. Anonymous

      at

      @Aarthi

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

      Reply
    10. Madhu

      at

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

      Reply
    11. Aarthi

      at

      @Madhuit is because of too much sugar

      Reply

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