Eggless mango muffins that are easy to make, perfectly moist and so delicious, you won’t be able to eat just one!
Raise your hands if you love mangoes. I have been a mango fan ever since I can remember. There’s something about this delicious tropical fruit that brings back happy memories of my childhood – a time when life was carefree and devouring mangoes transported me to a blissful state.
These Eggless Mango Muffins made from semolina are so perfectly delicious that you might end up eating all of them and not sharing them with your family 😀
I absolutely LOVE how they turned out – right from their beautiful, rich yellow color that totally gives off a tropical vibe to their soft texture. Plus you don’t even need any frosting on it!
Special thanks to my dear blogger friend Freda @ Aromatic Essence. She recently shared this recipe on her blog and being a crazed mango fan, I just had to have them. So although I try and stay away from baking (as I’m not a very patient person) I decided to make them. The prep time is hardly 10 minutes which makes this recipe a clear winner!
These muffins are made from the pulp of Alphonso mangoes – also fondly called as the ‘King of Mangoes.’ It’s kinda sad that you don’t get these mangoes here in the US. But yes, you do get the canned pulp of Alphonso mangoes here in Indian stores which is the next best thing. If you haven’t tried it out, I urge you to. Trust me, it’s the best for making mango lassis as well!
So here I am, sharing my creation with youl so that you too can give it a try and fall in love with them. A must-try especially for all you mango lovers out there!
Eggless Mango Muffins
- 1. Semolina (fine variety) - 1 cup
- 2. Mango pulp - 1 cup (I used canned pulp - fresh will also do)
- 3. Sugar - 1/4 cup
- 4. Oil - 1/4 cup (I used canola oil)
- 5. Baking Powder - 1 tsp
- 6. Salt - 1/8 tsp
- Pre-heat oven to 350 F. Mix the semolina, sugar, baking powder and salt in a medium sized bowl. Add oil to it and mix it well.
- Add the mango pulp in this mixture and mix it till it is combined well. Keep it aside for 10 minutes.
- Line a muffin pan with liners (I used mini muffin liners) Scoop batter into them. Bake in the pre-heated oven for 20 minutes.
- Remove from oven and let it cool. Garnish it with chopped/ crushed nuts of your choice.
And that’s it! See how easy this recipe was? Our muffins were gone within 2 days and I made another batch just yesterday!
PS: Freda’s recipe calls for 1/2 cup of sugar but I used 1/4 cup as my mango pulp was already pretty sweet and I prefer muffins that have a mild sweetness. You can totally increase the sugar to 1/2 cup as per your taste.
Don’t forget to check out her gorgeous post on these muffins as well. Did I tell you she takes mind-blowing photos?
If you don’t have a muffin pan, you can just put the liners on a baking sheet by themselves. I have noticed that the foil ones are especially good for this, but you can also double up the paper ones.
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This post is featured on Meet Up Monday Link Party #78