These mango pistachios muffins are super moist and so easy to make. They are loaded with mango flavor and roasted salted pistachios. These delicious eggless mango muffins are topped with roasted and salted pistachios which add crunch to these soft and moist muffins. Moist mango muffins are great for breakfast or a snack!
Eggless mango muffins is an easy-peasy muffins recipe made with whole wheat flour and without eggs. It is a great recipe to use mangoes and make a delightful breakfast, snack or dessert recipe. Especially when mangoes is in season, what could be better than to make mango muffins!
Moist mango muffins can also be served as a dessert with topping of your favourite frosting, drizzle of chocolate sauce or with ice cream on the sides.
Mango is a versatile fruit, it creates magic in recipes using both ripe and raw mangoes. We all know the goodness of mangoes and incorporate them in many ways, especially adding mangoes to any dessert takes them altogether to a different level. Mango is one of my favorite fruit and I eagerly wait for the season to come so I can make use of it and create magic.
Some of my mango recipes are
3 Ingredient Mango Ice Cream
3 Ingredient Mango Jam
Mango Frozen Yogurt
Steamed Mango Yogurt
Mango Semolina Cake
Quick Mango Bread
Mango Chicken Wings
Mango Thokku / Grated Mango Pickle
Gingery Aam Panna
WHAT YOU NEED TO MAKE MANGO PISTACHIOS MUFFINS
This section explains what all ingredients is used in making the mango pistachios muffins, how to use or choose certain ingredients and substitution options. For measurements, see the recipe card below.
FLOUR – Whole wheat flour is used in the recipe. Whole wheat cakes are anytime healthier than refined flour cake.
SUBSTITUTION – All purpose flour or use 50-50 ratio of whole wheat and all purpose flour.
MANGO – I have used fresh mango puree in this mango muffins recipe, you could use tinned mango puree. Also any sweet mango with less fiber would be fine. I have used alphonso mangoes for this recipe.
SUBSTITUTION – Canned mango puree or store bought mango crush.
MILK POWDER – Adding milk powder to cakes enhance the taste and texture of the cake. Especially I uses them I eggless cakes.
SUBSTITUTION – Condensed milk OR Evaporated milk
PISTACHIOS – Roasted salted pistachios is used in the recipe. Pistachios gives a nutty taste and goes well with mango taking the muffin to another level. You may opt out or use nuts of your choice
SUBSTITUTION – Almonds, Cashews, Walnuts etc.
CURD/YOGURT – Curd is used in the recipe as a substitute for eggs. Recommend to use fresh thick curd and not sour curd. Especially when you use homemade curd you many strain it in muslin cloth or fine strainer to get a thick curd.
SUBSTITUTION – 120-130 ml Buttermilk OR you can use one large egg or 2 if it is small eggs.
IF YOU’RE USING BUTTERMILK THAN YOU NEED TO OPT OUT THE MILK MENTION IN THE RECIPE.
If you dont have store bought buttermilk, add 1 teaspoon vinegar and lemon juice to 120-130 ml milk and let it keep aside for about 5 minutes. Your buttermilk is ready.
MILK – Whole milk is used here.
SUGAR – Granulated white sugar is used.
SUBSTITUTION – You can use brown sugar, cane sugar or jaggery.
OIL – Refined sunflower oil is used. Even with coconut oil the muffins taste awesome.
SUBSTITUTION – Butter melted
LEAVENING AGENT – Both baking powder and baking soda is used in the recipe to give a perfect rise to the muffins.
SALT – A dash of Himalayan salt is used to balance out the sweetness.
ESSENCE – You can use vanilla essence or mango essence whicis available to you.
HOW TO MAKE MANGO PISTACHIOS MUFFINS
This section shows how to make mango pistachios muffins with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements and instructions, see tte recipe card below.
I made a simple recipe video of this delicious mango pistachios muffins recipe for my readers which I have shared below. Please do watch and SUBSCRIBE to my channel if you haven’t yet. It will mean a lot to me and motivate me to come up with more videos for my readers. As always looking forward to your feedbacks!
Mango Pistachios Muffins Video Tutorial
Here is a step by step pictorial instructions to make mango pistachios muffins.
Grease the muffins mould with oil or butter. Keep aside.
Preheat oven @180° C for 10 minutes.
In a large mixing bowl add in the curd, sugar, oil, mango puree and vanilla essence. Whisk it together until well combined.
Place a sieve and add in the flour, milk powder, baking powder, baking soda, salt and sift them. Fold the wet and dry ingredients together.
Add in 3 tablespoons chopped pistachios. Add in milk 3-4 tablespoons milk and make a smooth batter. Add the milk in batches.
Pour the batter onto the muffins moulds upto ¾ of the mould. Tap and swirls with a skewer or toothpick to release any air bubbles trap inside.
Sprinkle the remaining pistachios over the muffins.
Bake the muffins at a preheated oven @180° C for 20-25 minutes or until a skewer inserted comes out clean.
Remove from the oven and allow to stand for 5-10 minutes. Demould it and allow to cool down completely. Enjoy!
● All ingredients should be at room temperature.
● You can use all purpose flour (maida) instead of whole wheat flour
● Substitute melted butter for oil.
● Use pulpy and sweet mangoes.
● If you want to make egg version use 1 large egg or 2 small eggs. You can opt out the curd and baking soda.
● Substitute almond or cashew for pistachios.
● I have used disposable foil cups. You can use muffin moulds or tray.
● Baking time may differ as each oven temperature is different from one another. Bake until a toothpick inserted comes out clean.
● Always preheat oven and do your baking at preheated oven.
Mango Pistachios Muffins (Moist Mango Muffins)
- 240 ml measuing cups and spoons set
- Mixing bowl
- hand whisk
- 1 cup whole wheat flour (128 grams)
- 3 tablespoon milk powder (optional)
- 1 t teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅔ cup mango puree (150 ml)
- ¼ cup thick curd (yogurt)
- ½ cup sugar (100 grams)
- ¼ cup sunflower oil (60 ml)
- ¼ cup pistachios chopped
- 3-4 tablespoon whole milk
- Few drops vanilla essence (or mango essence)
- Grease the muffins mould with oil or butter. Keep aside. Preheat oven @180° C for 10 minutes.
- In a large mixing bowl add in the curd, sugar, oil, mango puree and vanilla essence. Whisk it together until well combined.
- Place a sieve and add in the flour, milk powder, baking powder, baking soda, salt and sift them. Fold the wet and dry ingredients together.
- Add in 3 tablespoons chopped pistachios. Add in milk 3-4 tablespoons milk and make a smooth batter. Add the milk in batches.
- Pour the batter onto the muffins moulds upto ¾ of the mould. Tap and swirls with a skewer or toothpick to release any air bubbles trap inside.
- Sprinkle the remaining pistachios over the muffins
- Bake the muffins at a preheated oven @180° C for 20-25 minutes or until a skewer inserted comes out clean.
- Remove from the oven and allow to stand for 5-10 minutes. Demould it and allow to cool down completely. Enjoy!
All ingredients should be at room temperature.
You can use all purpose flour (maida) instead of whole wheat flour
Substitute melted butter for oil.
Use pulpy and sweet mangoes.
If you want to make egg version use 1 large egg or 2 small eggs. You can opt out the curd and baking soda.
Substitute almond or cashew for pistachios.
I have used disposable foil cups. You can use muffin moulds or tray.
Baking time may differ as each oven temperature is different from one another. Bake until a toothpick inserted comes out clean.
Always preheat oven and do your baking at preheated oven.
Serve it for breakfast or evening snacks with tea or coffee. This is also great for kids tiffin box. You can convert this moist mango muffins into dessert by piping whipped cream, ganache or buttercream. Or simply drizzle chocolate sauce.
Moist mango muffins stays good and fresh for 2 days at room temperature. You can store for upto a week in refrigerator.
You can also cling wrap them, place them in airtight container and freeze for upto 3 months. For serving thaw them in refrigerator outside the freezer. You can pop up the thawed muffins in the microwave for few seconds and serve.
OTHER MUFFIN RECIPES TO TRY
Mocha Banana Chocolate Chip Muffins
Custard Tutti Frutti Muffins
Banana Chocolate Chip Mug Muffins
Cheesy Maggi Muffins
Chocolate Chunks Muffins
Eggless Vanilla Muffins
Chocolate Banana Muffins
Double Chocolate Muffins
Banana Chocolate Chip Muffins
Well, if you make this eggless mango muffins recipe please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.
Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.
8 thoughts on “Mango Pistachios Muffins / Eggless Mango Muffins”
What an interesting combination, sounds delicious!
Thank you so much!
I tried the recipe. It came out beautiful. My kids loved it.
Hey thank you so much for trying and for the lovely feedback. I am glad your family loved it 😍
Thanks so much for trying the recipe,so glad your loved ones liked it.. also thanks for taking out your time and dropping your feedback here.. truly appreciate it 😍
Tried the recipe with few changes – used canned mango pulp so reduced the sugar and added some corn flour (like cake flour but with wheat flour) Also used butter. It turned out amazing! The texture was really creamy and rich because of the milk powder. The recipe would be in my favourites ❤️