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Vanilla Mango Muffins

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Vanilla Mango Muffins

5 from 2 votes
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Course: Breakfast
Cuisine: American
Keyword: Vanilla Mango Muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 2 muffins
Calories: 277kcal


  • 12 standard cupcake liners
  • 2 medium mango
  • 1 1/2 cup pastry flour, whole wheat
  • 1/2 cup sugar, turbinado
  • 2 teaspoon baking powder
  • 1 teaspoon ginger, ground
  • 1 teaspoon cinnamon
  • 1/2 teaspoon sea salt
  • 1 large egg
  • 1/2 cup milk
  • 1 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/3 cup coconut oil


  • Place liners into muffin pan and preheat oven to 400°F.
  • Dice mango and set aside.
  • In a large mixing bowl add flour, sugar, baking powder, ginger, cinnamon, and salt; blend well.
  • In a small bowl, whisk together egg, milk, vanilla, and almond extract. Heat coconut oil just enough to melt; allow to cool. Meanwhile, mix wet ingredients into the dry. Stir 3-4 times, then add cooled coconut oil. Stir again 2-3 times, then fold in the mango; avoid over mixing.
  • Divide batter equally among the muffin cups. (Note: it’s ok if they’re full; the muffins shouldn’t rise much while baking.)
  • Bake 20 minutes or until an inserted toothpick comes out clean.
  • Cool for 5 minutes before serving.
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Calories: 277kcal | Carbohydrates: 41g | Protein: 5g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 25mg | Sodium: 163mg | Fiber: 2g | Sugar: 20g

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