Recipe - Whole Wheat Mango Muffins

When I have homework to do, I'm hit all of the sudden by inspiration for something else. Go figure. Well this time it was because I had homework from the online courses I'm taking to get back into the learning mode - they're not for a degree or anything but just for fun through Coursera. Good stuff. Anyhow, I had a lot of videos to get through so instead, I decided to make muffins. There were untouched mangoes in the fruit bowl muffins? Check out this recipe as edited from here. By the way, I originally added a pinch of nutmeg to my batch but apparently even that was too noticeable and overpowered the mango! So, it's not listed now in my ingredients' list.

Step 1: Ingredients (yields 12 small muffins)
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cup mango puree (approximately 2 mangoes)
  • 1/4 cup olive oil
  • 1/2 cup pure honey + some for drizzling
  • 1 egg
  • 1 1/2 tsp vanilla extract
  • 1/2 cup finely diced mango

Step 2: Prepping the ingredients
Sift together flours, baking soda, and salt. Set aside. Peel and slice two ripe mangoes - add to a food processor or blender to puree well. Separately, finely dice another mango (think cubes the size of pencil eraser heads). Add puree to a large mixing bowl; pour in olive oil, honey, egg, and vanilla extract. Mix together well.

Step 3: Mixing the ingredients
Preheat oven to 350ºF. Line a muffin tin with baking cups to pour the batter into. In the large mixing bowl, remove mixing utensil and just fold in the flour mixture and diced mango. Lumps are okay.

Step 4: Finishing
Pour batter between the 12 baking cups. Place inside oven to bake for 25-30 minutes. Doneness can be determined by golden brown color & by sticking a toothpick in the middle of one to see if it comes out clean. When done, remove from the oven and place individual muffins on a cooling rack. Drizzle on honey while warm. Then, enjoy!

Photography by Duc Duong.