Egg Less Mango Muffins
890
reads
About Egg Less Mango Muffins
Indulge in the vibrant flavors of summer with these soft, spongy, and utterly delicious mini mango muffins. Bursting with the natural sweetness of ripe mangoes, this eggless treat is perfect for those who crave light, fruity snacks without any compromise on texture or taste.
Made with refined flour, powdered sugar, and creamy hung curd, these muffins rise beautifully thanks to a blend of baking powder and baking soda. Ideal for teatime or as a lunchbox surprise, they capture the essence of Indian-inspired baking—delivering irresistible mango magic in every bite.
Advertisement - continue reading below
Recipe Time & More
Ingredients
- 1 cup Refined Flour
- 1/2 cup Powdered Sugar
- 1/2 cup Hung Curd
- 1 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1 cup Mango Puree
- 1 tsp Cardamom Powder (Elaichi)
- 1/2 cup Oil
- Milk (as required)
- 2 tbsp Pistachios (chopped)
Advertisement - continue reading below
Instructions
- Preheat the oven at 180% and line the muffin tray. Take a large bowl add maida, sugar, baking powder, baking soda and cardamom powder filter them twice
- In another bowl add oil, curd, and mango puree mix well. Now add dry ingredients, pistachio, fold gently.
- If the batter looks very thick then do add milk and mix it well. With a spoon add the batter in the muffin liners more then 3/4 volume of the liners.
- Place the muffin tray in preheated oven bake them for 30 to 40 minutes. muffins are done when a tooth- pick inserted into the center comes out clean. Muffin is ready, after 5 minutes remove them from the mold, serve.
Recipe Notes
Additional Tips
- For an extra burst of mango flavor, fold in small chunks of ripe mango into the batter along with the puree, ensuring they are coated in a little flour first to prevent sinking.
- If you prefer a healthier version, substitute half the refined flour with whole wheat flour; this will add a subtle nuttiness and boost fiber content without compromising on taste.
- For a festive touch, sprinkle chopped pistachios or slivered almonds on top of the muffins before baking—they’ll add both crunch and a beautiful visual contrast.
- Store cooled muffins in an airtight container in the refrigerator for up to 3 days; gently warm in the microwave for 10-15 seconds before serving to restore their softness.
Tried this recipe?Mention @plattershare or tag #plattershare!
Advertisement - continue reading below
Recipe Nutrition
Calories: 490kcal | Carbohydrates: 51g | Protein: 5g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 7.8g | Monounsaturated Fat: 15.6g | Cholesterol: 1mg | Fiber: 1g | Sugar: 27g
Related Posts You May Like
-
Eggless Mango Semolina Muffins
908 reads
-
Egg-Less Chocolate Cake
1135 reads
-
Whole Wheat Carrot Date Muffins
571 reads
-
Quick Egg Oats Muffins
1084 reads
-
Apple Pie (Egg Less)
737 reads
-
Cute Egg Less Cup Cake
843 reads
Visit Our Store
Hem Lata Srivastava
Articles: 2005 Comments
Leave a Reply
You must be logged in to post a comment.
Such a beautiful dish! Can’t wait to try it.
What a delicious recipe! Thanks for posting.
This looks so appealing! Thanks for sharing.
This looks divine! Can’t wait to make it.
This looks so good! Appreciate the share.