Mango and Apple Muffins Recipe

As part of my weekly meal planning, I also list down a few lunchbox treats. Muffins are a big winner in our house. They are easy to make (usually one bowl), and they freeze perfectly. Because of this, they are often on my prep list as part of my weekly meal plan. This Mango and Apple Muffins Recipe is a new addition to my muffin repertoire.

I share my Mango and Apple Muffins Recipe, using frozen mango pieces and applesauce. The muffins are fluffy and tender and full of goodness. Easy to make and a great lunchbox treat.

I discovered it by accident. I had some leftover frozen mango pieces, and I had just made fresh applesauce from my leftover apples for the week. Thinking those flavours would work well together, I whipped up these muffins. And my oh my – they are yum.

This Mango and Apple Muffins Recipe is actually based on a very simple basic muffin recipe. You can completely swap out the mango, apple and coconut for any of the following:

  • Apple and Cinnamon (use applesauce or chopped apple, with a tsp of cinnamon)
  • Pear and Sultana and Cardamon (use chopped pear, 1/4 sultanas and a 1/2 tsp of cardamon)
  • Orange and Poppy Seed (use the rind of the orange, with a few heaped tablespoons of poppy seeds)
  • Raspberry and Coconut (use frozen raspberries instead of the mango and applesauce)
  • Blueberry (replace the mango with blueberry and skip the coconut)

This is why I love muffins. This very basic recipe can be swapped around to suit what you have in your kitchen. I often make apple muffins at the end of the week – just to use up what is left in our fruit bowl. I nearly always have frozen berries in the freezer, so I can very quickly whip up a batch using just my pantry items. It is the recipe that just keeps on giving.

Hints and Tips

At the time, I made 6 giant muffins – but they would easily work in a 12 muffin pan. I will sometimes stretch this out to 16 or 18 muffins too – they are just smaller than normal, but they fit better in my toddler’s lunchbox.

I also froze mine – and they defrosted perfectly. They have been a great way to introduce mango to my little one, and also to see us eat a little more in our diet as we’re not big fresh mango eaters.

Mango and Apple Muffins
Ingredients
  • 1/2 cup brown or raw sugar
  • 1 egg, lightly beaten
  • 3/4 cup milk can be non-dairy
  • 1/2 cup rice bran or coconut oil
  • 1 cup mango pieces, slightly defrosted
  • 1/2 cup applesauce
  • 1 1/4 cup self-raising flour
  • 1/2 cup plain flour
  • 1/4 cup dessicated coconut
  • 1 tsp bicarbonate of soda
Instructions
  1. Preheat your oven to 180 degrees celsius. Grease your chosen muffin pan (either a large 6 cup or a 12 cup). I grease mine with a little rice bran or coconut oil.

  2. In a large bowl, whisk together the sugar, egg, milk and oil. Add the mango and applesauce, and the flours, coconut and bicarb - and stir until just combined. Be careful not to overmix (this is what keeps the muffins light and fluffy). 

  3. Spoon evenly into your muffin pans. Bake for 20 mins or until golden on top and cooked through. Cool in the pan for 5 minutes and then remove to a wire cooling rack. 

I hope you give this recipe a try. Please share your pictures on Instagram and tag me (@theempoweredcook) in your post with the #theempoweredcook hashtag. I would love to see how you go.

 

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