You don’t need to give up muffins or sweet treats to enjoy a balanced lifestyle. These Healthy Mango Muffins are soft, moist, and naturally sweetened, made with whole wheat flour, Greek yogurt, and mango purée. Perfect for breakfast, snack time, or a light dessert.
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Preheat the oven to 180°C and line a muffin tray.
In a bowl, whisk together mango purée, Greek yogurt, eggs, honey, and vanilla extract.
In another bowl, mix whole wheat flour, cinnamon powder, baking powder, and salt.
Add the dry ingredients to the wet mixture and gently fold until combined.
Fold in chopped chocolate if using.
Divide the batter evenly into muffin cups.
Bake for 18–22 minutes or until a toothpick inserted comes out clean.
Allow to cool slightly before serving.
Use ripe mangoes for a naturally sweeter purée.
For a dairy-free option, substitute Greek yogurt with a plant-based yogurt.
Do not overmix the batter; mix just until combined for soft muffins
If you prefer a sweeter muffin, increase the honey slightly.
Chopped chocolate is optional but adds a delightful touch of richness.
Can I use regular yogurt instead of Greek yogurt?
Yes, you can use regular yogurt, but Greek yogurt provides a thicker texture and richer flavor.
Can I make these muffins vegan?
Yes, substitute eggs with flaxseed meal and water, and use plant-based yogurt instead of Greek yogurt.
How do I store these muffins?
Store the muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
Can I freeze these muffins?
Yes, you can freeze the muffins for up to 3 months. Thaw them at room temperature before serving.
What can I use instead of honey?
You can use maple syrup or agave nectar as a substitute for honey.
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