This past spring, I posted a recipe for Crushed pineapple muffins, and they turned out so good that I decided to adapt the recipe, using canned mangoes. All you need for these delicious and moist mango muffins is a can of diced mangos and a few other ingredients.   Your house will smell amazing while baking this fantastic mango muffin recipe! These taste great both at room temperature and warmed up.

This past spring, I made these delicious crushed pineapple muffins. I decided to keep going with this concept and created these delightful muffins using canned mango.   My kids like eating canned fruit, especially in the winter when many fruits aren’t in season. These muffins require very little prep time.   You need a few easy ingredients to make these delicious mango muffins!

Ingredients

Ingredients

1 cup of all-purpose flour

1/2 teaspoon of baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup of diced canned mango in the juice or 1 cup of chopped fresh mango pulp

1/3 cup melted butter or vegetable oil

1/3 cup of sugar

One teaspoon of vanilla extract

One egg

Equipment needed

muffin tins

large bowl

muffin liners, reusable muffin cups, or cooking spray

Can I use Fresh Mango?

Yes. You can use fresh mango in this recipe. I recommend that you chop up the mango into small pieces.   You can also use fresh mango puree or thick mango juice as a substitution if you can’t find canned mango.

Instructions

1. Preheat the oven to 350 degrees f
2. In a mixing bowl, whisk together dry ingredients.  Flour, salt,  baking soda, and baking powder.  Set aside.
3. Mix wet ingredients in a second mixing bowl: oil, canned mango, vanilla extract, sugar, and egg.
4. Fold the wet ingredient mixture into the dry ingredients.  Stir well.
5.  Using a cookie scoop, fill the muffin tins with batter.
6. Cook in the oven for 20-23 minutes.  Ensure a toothpick can come out clean before removing them from the oven.  You can sprinkle powdered sugar on top if you like.
7. Let muffins cool and serve.

• Note: if you use mini muffin pans, you will want to bake for a shorter time. 
• Note: if you want to make this dairy-free, use vegetable oil instead of butter. 
• Try adding some ground ginger if you want to spice these muffins up a bit.

Storage

These can be stored in an airtight container in the fridge for five days.  You can store these in the freezer for up to three months.

Print

Canned Mango Muffins

Prep Time 10 minutes

Cook Time 20 minutes

Ingredients

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup canned mango submerged in juice
• 1/3 cup melted butter or vegetable oil
• 1/3 cup sugar
• 1 tablespoon pure vanilla extract
• 1 egg

Instructions

1. Preheat the oven to 350 degrees f

2. In a mixing bowl, whisk together dry ingredients.  Flour, salt, and baking powder, and baking powder.  Set aside.

3. In a second mixing bowl, mix wet ingredients: oil, mango vanilla extract, sugar, and egg.

4. Add the wet ingredient mixture to the dry ingredients.  Stir well.

5. Using a cookie scoop, fill the muffin tins with batter.

6. Cook in the oven for 20-23 minutes.  Make sure a toothpick can come out clean before removing them from the oven.  You can sprinkle powdered sugar on top if you like.

7. Let muffins cool and serve.

If you like this recipe, then you should try the following:

Crushed Pineapple Muffins 

Healthy Blender Lemon Banana Nice Cream

Healthy Chocolate Mint Dirt Cups