Vegan Mango Muffins

These mango muffins are super moist, incredibly flavorful, and lightly spiced. They are easy to prepare, and are vegan, gluten-free, and oil-free. 

These mango muffins are perfect for breakfast, tea, or packed lunches. 

In a sunny and sweet summer, vegan muffins will fulfill your breakfast or snack cravings. These muffins are full of mangoey flavor but not too sweet, so it is the best thing to add to your healthy diet.

It is packed with lots of nutrients, gluten-free, and made with healthy ingredients. It is easy to make, loved by everyone, and perfect for a summer picnic.

Before you jump to the recipe, here are some benefits, tips, and tricks to making fluffy muffins. Also see Vegan Mango Bread and Mango Chia Pudding.

Mango Health Benefits

Mango is one of the popular fruit that everyone almost loves. It is also known as the king of fruits in some parts of the world. It is a stone or drupe fruit that has a large piece of seed in the center part. Mango is mainly cultivated in India and Southeast Asia for over 4,000 years. There are different categories of mangoes found with their unique taste, colors, shapes, and sizes. 

Mangoes are not only delicious but also loaded with impressive nutritional and health benefits. Sweet fruits like mangoes are packed with lots of sugar. However, fruit sugar is exceptional from processed sugar because it is well balanced with fiber that can balance the nutrients for the body. Mangoes are a good source of nutrients that helps to boost our energy and immunity system.

Mango is loaded with different vitamins and minerals like vitamin A, C, E, K, B5, B6, calories, protein, carbs, fat, fiber, copper, folate, niacin, riboflavin, manganese, thiamine, and magnesium. It also has a small amount of acid, calcium, iron, pantothenic, phosphorus, and selenium. 

Mangoes are high in antioxidants which are essential to protect our cells against free radical damage. This damage can cause aging, chronic diseases like cancer, diabetes, arthritis, asthma, and other illness. 

It contains a unique antioxidant named mangiferin that protects our heart cells against oxidative stress, inflammation, and apoptosis (controls dead cells). 

Mangoes have digestive enzymes, dietary fiber, water, and other compounds to help our body solve digestive issues like diarrhea and constipation.

It can protect our eyes from harmful blue light and works like natural sunblock that absorbs excess light. This is because it is a good source of vitamin A, which supports our eye health.  

It can encourage healthy hair growth, protects skin from the sun, and gives skin its elasticity that prevents wrinkling and sagging.  Read 10 Health Benefits Of Mangoes for more.

mango muffin ingredients on a grey background in white bowls

Tips for Making Muffins?

  1. Mix wet and dried ingredients separately: If you want to avoid the mixture from getting overworked, you need to start doing it individually.
  2. First, mix the wet ingredients and mix the dry ingredients in another bowl. After mixing properly, carefully pour the wet ingredients into the dry ingredients.
  3. Start stirring eventually to combine them perfectly.
  4. You need to moisten the ingredients perfectly, so it won’t be a lumpy, thick, or floury texture. 
  5. Baking powder and baking soda difference: You should know the difference between them as they are not the same! So be sure you read the recipe carefully before making the muffins.  
  6. You should add spices with all the dry ingredients like fruits and nuts. After adding them, give the batter one more stir to combine it. 
  7. Use flavorful sprinkles: After filling the muffin cups, you can add sprinkles on the top with more nuts, fruits, and crumbles to get more flavor. 

 

Mango Muffin Recipe

  • Oat Flour – make your own oat flour from rolled oats
  • Baking Powder – for raising your muffins
  • Cinnamon – give a nice flavor to your muffins, you can substitute with coriander and cardamom.
  • Salt – I used Himalayan pink salt.
  • Almond Milk – you can substitute with your favorite non-dairy milk, coconut, cashew, soy. 
  • Maple Syrup – or your favorite sweetener, coconut sugar, agave, organic cane sugar.
  • Apple Sauce – acts as an egg replacer and leaves your muffins moist.
  • Banana – also acts as an egg and oil replacer.
  • Vanilla – added to enhance the flavor great flavor. 
  • Mango – bits of mangoes dispersed in the muffin for a delightful burst of flavor in every bite.

mango muffin batter in a bowl

How To Make Mango Muffins?

  1. At first, preheat the oven to 350°F and prepare the muffin pan with paper liners or Silicone Liners. Set aside
  2. Peel the mango, take out the seed, and dice the flesh into small pieces.
  3. Mix all the dry ingredients at first. Take a large bowl combine oat flour, baking powder, cinnamon, and salt.
  4. Now mix the wet ingredient in another bowl.
  5. Take a mashed banana, almond milk, applesauce, maple syrup, and vanilla extract; mix it well. 
  6. Pour the wet ingredients into dry ingredients slowly. Stir them to mix properly to get a smooth, lumpy, thick, and floury texture.  
  7. Fold in the mango. Give it one more stir to combine the ingredients perfectly. 
  8. Fill the muffin cups two-thirds full. Bake for at least 25-30 minutes, or you can check it with a toothpick until it comes out clean. 
  9. Leave it cool for at least 5 minutes before you transfer them to a cooling rack. Serve and enjoy!

 

More Vegan Baking Tips

  1. Line the pan: You can always choose to grease the muffin tin or paper liners. If you want to forgo the liners, make sure you grease the base and sides of the cups with a bit of oil spray or vegan butter. If you’re going to eat the muffins after a while, you can use paper liners to keep the muffins fresh for a long time. 
  2. Fill up the pan: If you don’t have enough batter to fill up the cups, half fill the empty cups with water. It will help the muffins to bake perfectly and protect the pan from buckling. 
  3. Cool it down: Once the baking is done, let it rest for a few minutes before removing it to a wire rack. It is essential for the muffins that are not in a paper liner to keep them away from falling apart. However, take them out after five minutes, or else you will make them go soggy if they cool in pans for longer.
  4. Freeze for later: If you can not enjoy them all in a day, then fold the muffins with plastic wrap and put them in the freezer for later. 

Vegan Muffin Recipes

  1. Gluten-Free Apple Muffins
  2. Vegan Persimmon Muffins
  3. Gluten-Free Vegan Banana Muffins
  4. Carob Muffins
  5. Cornbread Muffins

mango muffin in muffin pan on a grey background

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mango muffins on a wooden plater and plate on a wooden background

Mango Muffins

These mango muffins are super moist, incredibly flavorful, and lightly spiced. They are easy to prepare, and are vegan, gluten-free, and oil-free. 
5 from 4 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: mango muffins
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 12 servings
Calories: 130kcal

Equipment

Ingredients

  • 2 cups oat flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup almond milk
  • 1/2 cup apple sauce
  • 1/3 cup maple syrup
  • 2 teaspoons vanilla
  • 1 ripe banana peeled and mashed
  • 1 cup mango diced (about 1 medium mango)

Instructions

  • At first, preheat the oven to 350°F and prepare the muffin pan with paper liners or Silicone Liners. Set aside
  • Peel The Mango, take out the seed, and dice the flesh into small pieces.
  • Mix all the dry ingredients at first. Take a large bowl and combine oat flour, baking powder, cinnamon, and salt.
  • Now, mix the wet ingredients in another bowl.
  • Take a mashed banana, almond milk, applesauce, maple syrup, and vanilla extract; mix it well.
  • Pour the wet ingredients into the dry ingredients slowly. Stir them to mix properly to get a smooth, lumpy, thick, and floury texture.
  • Fold in the mango. Give it one more stir to combine the ingredients perfectly.
  • Fill the muffin cups two-thirds full. Bake for at least 25-30 minutes, or check it with a toothpick until it comes out clean.
  • Leave it cool for at least 5 minutes before you transfer them to a cooling rack. Serve and enjoy!

Nutrition

Calories: 130kcal | Carbohydrates: 25g | Protein: 3g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 186mg | Potassium: 162mg | Fiber: 2g | Sugar: 10g | Vitamin A: 159IU | Vitamin C: 6mg | Calcium: 77mg | Iron: 1mg