Mango Muffins Recipe
Mango Muffins Recipe photo by Taste of Home

Mango Muffins Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:18 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 18 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Mango Muffins in Country Extra May 2004, p51

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.

Reviews for Mango Muffins

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 7, 2013

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

MY REVIEW
Reviewed Dec. 31, 2012

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!

MY REVIEW
Reviewed Jul. 15, 2012

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.

MY REVIEW
Reviewed Feb. 25, 2012

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.

MY REVIEW
Reviewed May. 16, 2011

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!

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