Eggless Mango Coconut Muffins
Eggless Mango Coconut Muffins
Eggless Mango Coconut Muffins are so soft, superbly flavourful and undoubtedly the perfect summer time muffins. Have you ever tried baking cakes or muffins with fresh mango? You can use ripe mango puree, chopped mangoes or both. For this recipe I use both as you want a burst of mango flavour with each bite.
What is a Mango?
Mango is a juicy stone fruit (drupe). Yes, though we all say mango seed, its actually called a stone. Undoubtedly India is the world’s biggest supplier of mangoes. Having said that, a visit to Carrefour in Dubai (my first visit to UAE), I was totally baffled at the variety of fruits that were sold. When we came to the mango side, you name the variety and it was there. Sitting pretty at the far end were apple mangoes from Kenya. Why sitting at the far end? Well, not because they were the cheapest but the most expensive!
Its mango season in Kenya and most people just love to have them for breakfast, lunch, dinner, dessert and in between. Its like anytime is mango time. Kenya is blessed with a few varieties of mangoes such as boribo, dodo and apple mango being the most famous. Most of the mangoes are grown in the coastal area. While bribe is generally lemony yellow in colour and a bit fibrous, apple mango is orangish and with hardly much fibre. Boribo is good for salads, cooking with and making refreshing juices. Apple mango is my choice for desserts and enjoying them on their own. Unripe Dodo is generally preferred for pickles, the famous Mombasa aachar (pieces of mango are dried and sugar coated). Enjoy unripe dodo with some salt and chilli powder.
What do you make when all the mangoes ripen together? Eggless Mango Coconut Muffins of course 🙂
While I wouldn’t mind having aamras (thick mango juice) everyday, hubby wanted a tea time treat. Eggless Mango Coconut Muffins got on the list as I also wanted to take fresh and better clicks to redo this post. I had a few empty plates from my neighbor when she shared some paneer parathas with me a few days ago. I so believe in not handing back an empty plate (or any utensil) to my neighbor. Her son loves muffins and so that is the third reason I baked them. The first time I made these muffins I used plain flour and also didn’t add chopped mangoes. However, over time recipes get a new makeover with a few adjustments here and there.
If you don’t want to bake muffins (but seriously you’ve got to try them), then there are so many other ways you can use mangoes.
- Mango Sriracha Hummus– makes a very summery dip to go with tortilla or pita chips.
- Give Mango Salsa with Nachos a try. Its perfect as a party starter.
- Mango Yogurt Smoothie is my favorite breakfast during the mango season.
- Another breakfast option – Mango Strawberry Smoothie.
- Mango and Passion Fruit compliment each other. Mango and Passion Fruit Homemade Jam is a wonderful breakfast treat with toast or pancakes.
- Mango Curry or Keri nu Shaak is my all time favorite.
- Kalyani makes Mango Rice using raw mango and curry leaves. This is one recipe I’m going to try out soon as it does sound really delicious.
- Adding mango to a salad makes it more enjoyable and tasty. Mango and Curried Chickpea Salad is a perfect light meal.
- Enjoy Mango Avocado Salad, refreshing, filling and so yummy.
- Strawberry Mango Mesclun Salad is a perfect summer salad.
- Another light and refreshing meal that you can enjoy is Mango and Paneer Salad.
- If you love to try out different salads, then you’ll like Beetroot Mango Feta Salad.
- Mango Avocado and Bean Salad is a perfect BBQ or Party Salad.
- Onion Mango Chutney is what I love to use as sandwich spread or have with my khichdi.
- Did you know mango and chocolate together taste awesome? You’ve got to try out these Mango Marble Mini Bundt Cakes.
- Have you ever tried Mango Kolache? Kolache is a famous Czech sweet bread made during festivals.
- Try out an eggless Upside Down Mango Cake.
- This Eggless Mango Chocolate Cake was such a delight to bake with my daughter.
As a Drink:
- Looking for a slushy type of smoothie to enjoy as a snack in between meals? Try Mango Orange Smoothie.
- Mangonada or Chamango Slush is a famous street drink in Mexico during the summer season.
- Black Rice Pudding with Mango have you ever tried it? Its simply out of this world.
- Enjoy a sugar free Mango, Banana and Mint Sorbet as dessert.
- Mango Coconut Jelly is a luscious creamy egg free dessert.
- Homemade Mango Cardamom Ice Cream is a flavorful, creamy summer treat.
- Make Mango Coconut Paletas for kids during summer.
- Mango and Passion Fruit Paletas or Ice cream is perfect as BBQ dessert or garden parties.
- Looking for an easy and yet super delicious dessert? Mango Fool is so easy to make and can be served with any fresh fruit.
- A cooling refreshing dessert is all you need during the hot Sumer days..Mango Sorbet.
- A dreamy creamy, melt in the mouth Mango Panna Cotta will wow your guests.
- Light, airy and yummy Mango Mousse makes a delightful dessert.
Mangoes and Dieting:
Quite a few dietitians will ask you to keep away from mangoes, claiming that its a fattening fruit. Seriously! I’ve yet to come across a fruit that is not good for health. Given a choice between mango and an Indian sweet, mango is the most obvious choice. Rich in dietary fibre, rich in beta carotene and low in calories.
Ingredients required for Eggless Mango Coconut Muffins:
- Wheat Flour -known also as atta, best to use the wheat flour that is for rotis or Indian flatbread. Can replace it with plain flour.
- Ripe Mangoes – chopped and freshly pureed to add to the batter. Try and puree the mango without adding water.
- Desiccated Coconut – use unsweetened.
- Sugar – I have used refined sugar. Brown sugar or jaggery would change the color of the muffins.
- Baking Powder – as a leavening agent
- Soda Bicarbonate – also known as baking soda, as a leavening agent
- Salt – to bring out the sweetness of the mangoes.
- Milk – for vegan friendly muffins replace dairy milk with vegan friendly milk or water.
- Almonds – chopped, optional or can use any nuts of your choice.
- Oil – any vegetable or coconut oil.
- Cardamom Powder – this spice pairs very well with mangoes but you can replace it with cinnamon or ginger powder.
- Vinegar – use a good quality vinegar like apple cider vinegar or white wine vinegar. Since these muffins are eggless, the vinegar when it reacts with soda bicarbonate creates bubbles which contributes to the soft and airy crumb.
- For Vegan friendly muffins, replace dairy milk with vegan milk or water.
EGGLESS MANGO COCONUT MUFFINS
- 1½ cups wheat flour
- ½ cup desiccated coconut unsweetened
- ¼ tsp salt
- 1 tsp baking powder
- 1 tsp soda bicarbonate
- 1 tsp cardamom powder
- ½ cup milk
- 4 tbsp vegetable oil
- 1 cup fresh mango puree
- ½ cup chopped ripe mango
- ½ cup sugar
- ¼ cup almonds roughly chopped
- 1 tbsp good quality vinegar
- Preheat the oven to 180°C.
- Line a muffin tray or moulds with paper cups.
- Sieve flour, salt, baking powder, soda bicarbonate and cardamom powder together into a bowl. Mix in the coconut and chopped almonds.
- In another bowl, add mango puree, oil, milk, sugar and vinegar.
- Whisk the mixture for a few minutes.
- Add flour mixture to the liquid mixture. Mix till the flour becomes wet. Don't over mix.
- Add chopped mango and mix gently.
- Spoon the batter into the prepared moulds or tray. Fill each one ¾ of the way with the batter.
- Bake for 20 -25 minutes or till done. Insert a toothpick, skewer or knife into the middle of a muffin. If it comes out clean, they are done.
- Remove them from the oven and let the muffins cool for five minutes in the tray or moulds.
- Remove the muffins from the tray or moulds and let them cool on a wire rack.
- Serve as a tea time snack or as dessert with some vanilla ice cream.
- If you do not like cardamom, replace it with cinnamon or ginger powder.
- Can top the muffins with fresh cream and tiny pieces of mango to serve as a dessert.
- For vegan friendly muffins replace the dairy milk with a vegan friendly milk or water.
- Serve the muffins with vanilla ice cream.
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