Mango Muffins Recipe

Mango Muffins Recipe Mango Muffins Recipe photo by Taste of Home Rating 4

Fresh mangoes freeze well, so when they're in season, I dice and freeze them in 2-cup containers. That way, I always have some on hand for making these flavorful muffins.

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Mango Muffins Recipe
  • Prep: 15 min. Bake: 20 min.
  • Yield: 18 Servings
15 20 35

Ingredients

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 3 eggs, lightly beaten
  • 3/4 cup vegetable oil
  • 1 tablespoon lime juice
  • 2 cups diced ripe mango
  • 1 medium ripe banana, mashed
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts

Directions

  • In a large bowl, combine the first five ingredients. In another bowl, combine the eggs, oil and lime juice; add to the dry ingredients just until moistened. Stir in the mango, banana, raisins and nuts.
  • Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: about 1-1/2 dozen.

Nutritional Facts 1 serving (1 each) equals 238 calories, 12 g fat (2 g saturated fat), 35 mg cholesterol, 217 mg sodium, 30 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Mango Muffins in Country Extra May 2004, p51

Tip

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas

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Reviews for Mango Muffins

Mango Muffins Recipe

Mango Muffins

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(1-7) of 7 reviews

Reviewed on Mar. 07, 2013 by NutmegVanilla0

Instead of using salt we added nutmeg, vanilla, and a hint of cannabis sativa.

Reviewed on Dec. 31, 2012 by tigortweet

these muffins are delicious and easy. i was going to take some in to work to share, but they didnt last long enough between my hubby and i. i will definitely make these again!

Reviewed on Jul. 15, 2012 by AnneLynn

As far as fruit muffins go, these were okay. I guess I was a bit disappointed because I was hoping that there would actually be a mango taste to them. Might as well have used peaches - much cheaper too.

Reviewed on Feb. 25, 2012 by juicyfruit007

I had some mangoes to use up and found this recipe. I am not a big mango fan and didn't much like the smell of them when I was dicing them up. So I did not have high hopes for these. But, they turned out great! They taste sort of like cinnamony banana bread with peaches. It took me 3-4 mangoes to make the amount called for. I made the recipe as indicated, except I did sub half wheat flour for the all-purpose flour and used a little more banana and a little less oil than called for.

Reviewed on May. 16, 2011 by Sylvia Beschman

Since there are only two of us now, I cut the recipe in half. Big mistake!! I thought my husband was going to 'over dose' on these. Even half the recipe makes a dozen nice sized muffins. I think I got two. He downed the rest. WINNER!

Reviewed on Feb. 20, 2010 by sinkitmanko

this is what i'm looking for. mango here goes down as low as 30.00 peso per kilo and high s 60.00 pesos per kilo.

Reviewed on Apr. 30, 2008 by badgergirl

It took about 6 mangos to make this recipe, which is a pretty expensive ingredient when you can't really taste them that much.

 
 

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