Mango Muffins

Wednesday, September 10, 2014

These fruit-filled, moist muffins pack a punch of tropical flavor, making them a perfect morning treat!
Mango Muffins made from whole wheat flour on Anyonita NIbbles from Dizzy Busy and Hungry

Yield: 18 muffins
Prep time:
Cook time:

Mango Muffins

Hi, this is Kristin from Dizzy Busy and Hungry! I am so excited to be writing my first post as a regular contributor for Anyonita Nibbles. Thanks so much to Anyonita for having me!

Today I am sharing my recipe for Mango Muffins. I just love fruity muffins, don't you? The fruit adds so much flavor and moisture to the muffins, and I think muffins with fruit make a really satisfying breakfast.


These muffins use whole wheat flour to pump up the fiber content which will keep you going all morning long. And they also have almonds on top for a little extra kick of protein. Make them ahead of time and then just grab one and go on your busiest mornings. They also freeze well, so you can make a double batch and have a supply readily available for a couple of weeks! (That is, unless you eat them all within a few days like my family did, haha!)

Moist muffings filled with mango and topped with sliced almonds on Anyonita Nibbles from Dizzy Busy and Hungry

Ingredients:

For the mango muffins
1/4 cup sliced almonds
1/2 teaspoon orange extract
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup canola oil
1 cup granulated sugar
1 cup buttermilk
1 1/2 cups w flour
1 1/2 cups plain flour (all-purpose)
1 1/2 cups mango, diced or pulsed in a food processor or thawed frozen mango
2 eggs, large
2 tablespoons icing sugar (confectioner's sugar)
4 teaspoons baking powder


Mango Muffins

Instructions:

  1. Preheat oven to 190c/375f.
  2. Combine both flours, salt, baking powder and granulated sugar in a large bowl.
  3. Mix the buttermilk, eggs, vanilla and orange extracts and oil together in a separate bowl.
  4. Pour the wet ingredients in with the dry ingredients and mix until just combined.
  5. Fold in the mango carefully.
  6. Fill muffin liners placed in a cupcake tin until nearly full.
  7. Sprinkle each muffin with almond and icing sugar.
  8. Bake for 16 to 18 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Almonds add a healthy crunch to these mango muffins on Anyonita Nibbles from Dizzy BUsy and Hungry
Thanks to you all and to Anyonita for your hospitality today! I hope you will stop by my blog, Dizzy Busy and Hungry and check out some of the other family-friendly recipes I have! I would love to see you there, or you can follow me on social media!






6 comments:

  1. These look delicious. I bet they were super moist from the mango. Now Anyonita just has to find a way to make them G-free!

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  2. I am all about hanging onto the flavor of summers just *a little* longer, and these Mango muffins love like the perfect way to do just that! :) Yum!

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  3. These mango muffins sound wonderful, and your photos are beautiful. Congratulations on your first contributor post.

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  4. I LOVE mangoes! I am so excited to have a muffin recipe with them! they look wonderful!

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  5. These muffins look amazing! Congrats on your first contributor post!

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  6. These look fantastic! I had never thought to put mangos in muffins! I will definitely be trying this one.

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