These vegan mango muffins have loads of tropical mango flavor packed in each bite. Take five minutes to make the healthy muffin batter and dig in for breakfast or dessert.
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A delicious vegan breakfast treat
These vegan mango muffins, with their gorgeous, mushrooming tops and moist texture, will satisfy your sweet tooth at breakfast without weighing down your belly. They are delicious with the ethereal flavors of mango and cardamom packed in each bite.
Eating these muffins is nearly as joyful an experience as digging into a luscious vegan mango cupcake, only a lot more guilt-free, because the muffins are whole wheat. To stay on the tropical theme I added raw cashews to the batter - they add lovely pops of texture to the tender muffins.
The best time to make these vegan mango muffins is right now, during summer, when mangoes are at their seasonal best. The batter is ready in one bowl in five minutes if you use mango puree. If not, add five more minutes to pit, peel and puree fresh mangoes. Frozen mangoes will also work, just thaw and blend them into a puree.
Best mangoes for muffins
Choose a sweet, orange-fleshed mango, like Ataulfo (also sold as honey or champagne mango) or Alphonso mango. You can also buy pureed or sliced mangoes, sold in cans or in the frozen aisle, especially at Indian grocery stores. If using fresh or sliced mangoes you will need to blend them into a puree before adding them to the batter. You will need roughly three mangoes for two cups of puree.
Pureed mangoes have some sugar added to them. If you use fresh mangoes and they aren't very sweet, you can increase the quantity of sugar in the recipe to 1 cup.
Make the muffins gluten-free and nut-free
Use all-purpose gluten-free flour for gluten-free muffins. For nut-free muffins just skip the cashews.
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Tasty additions
- Substitute the cashews with another tropical nut - macadamia nuts, almonds and Brazil nuts would all be wonderful in these muffins.
- If you can't get enough mango, add one chopped mango (in addition to the puree) for even more intense mango flavor in these mango muffins. Stir the mango, cut into ¼-inch cubes, into the batter.
Recipe card
Vegan mango muffins recipe
Ingredients
- 2¼ cups flour (I used a mix of 1 cup whole wheat flour and 1 ¼ cups all-purpose flour)
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cardamom
- ¼ teaspoon ground nutmeg (optional)
- ¾ cup sugar
- 2 cups mango puree (from approximately three mangoes)
- 6 tablespoon avocado oil or any neutral oil
- 1 teaspoon pure vanilla extract
- 1 teaspoon apple cider vinegar
- ½ cup raw cashews (roughly chopped)
Instructions
- Preheat the oven to 375 degrees Fahrenheit/190 degrees Celsius. Line muffin pan with paper cups or brush cups with oil for easy unmolding.
- In a bowl, whisk together the flour, salt, baking soda, baking powder, cardamom and optional nutmeg.
- Whisk in the sugar.
- Add the mango puree, oil, vanilla extract and apple cider vinegar to the bowl.
- Use a spatula to mix the wet ingredients into the dry ingredients. Don't overmix - stop when all the ingredients are integrated with no dry flour. A lumpy batter is fine.
- Stir in the raw cashews.
- Use a ¼ cup scoop to fill each of the muffin tins, almost to the brim. Sprinkle a bit of sugar on each muffin (optional).
- Bake the muffins 24 minutes until a toothpick inserted in the center of a muffin comes out dry. Let the muffins stand five minutes before unmolding.
Nutrition Information
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First published July 11, 2011. Updated and republished on May 19, 2025.
Sheri says
Hello, what would be a good substitute for the cashews, my son is allergic to most tree nuts, but he can eat almonds and peanuts- thank you.
Vaishali Honawar says
Hi Sheri, can he eat pumpkin seeds? Raw pumpkin seeds would work great instead of cashews in this and many other recipes.
Sage says
What can I use instead of apple cider vinegar as I cannot use that for medical reasons. Thanks
Vaishali says
Hi Sage, use lemon juice, same quantity.
Kimberly Burke says
I was given a bunch of ripe mangoes, and I pureed them and froze them. I was thrilled when I saw this recipe. I'm eating one right now. The texture, spice, and sweetness are perfect. I did not have the raw nuts, but I did have some hemp hearts I needed to use up, so that is what I did.
Vaishali says
Awesome, so happy you loved the muffins!
Catherine says
Delish. I too used about 1/4 sugar. a combo of brown coconut sugar & cane sugar. I also added some cacao chips yum.
Donat Plotkin says
These were SO GOOD! Highly recommended! I used 1/4 sugar instead of 3/4 but that's just my preference. Thank you for this!
anithamenon789 says
Wow! it looks yummy and soft..
Darshana Desai says
Hi the muffins came out great from oven but went flat. Can you please tell me what did I do wrong
theveggieyogi.com says
Mmmm. What a great idea-mango muffins!!! Can't wait to try them. Thanks for sharing. 🙂
Vaishali says
Chhaya, glad you and your kindergartner liked the muffins. Thanks for letting me know. 🙂
Chhaya says
Hi Vaishali, I made these delectable muffins last week and suffice it to say that they didn't last very long! My kindergartner loved these...i made them in a mini muffin pan and they were perfect for his lunch box.thanks a lot for the recipe!
300hikes says
These look delicious, but I have to say your cupcakes look even BETTER. It's probably the heaps of frosting...