Mango and Chocolate Chips Muffin – Eggless
Make sure to bake some Mango and chocolate chips muffin when you find fresh mangoes in market or with canned mango pulp. These eggless mango muffins made with part wheat flour is so delicious and has a lovely texture.
Servings: 12 Large Muffins
Calories: 229kcal
Equipment
- bowl
- Oven
Ingredients
- 1 cup Whole wheat flour
- 1 cup All purpose flour
- 2 tablespoon Flax seed meal
- ¾ cup Sugar more or less depending on the sweetness of mango
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- 1 cup Mango puree
- ½ cup Yogurt
- ½ cup Oil
- 1 teaspoon Vanilla extract
- ¾ cup Chocolate chips 2 tablespoon for garnishing
Instructions
- Preheat the oven to 350 F. Prepare the muffin tins by placing the liners.
- In a bowl, combine all the dry ingredients.
- In another bowl, combine the wet ingredients.
- Slowly add the wet ingredients to the dry ingredients and gently combine together. Make sure that you do not over mix the batter. Add the chocolate chips (reserving some to sprinkle on top) to the batter and gently mix to combine.
- Fill the prepare muffin tins about ¾th full and sprinkle some chocolate chips on top.
- Bake for about 20 – 25 minutes or until the muffins are golden brown and the tooth pick inserted in the middle comes out clean.
- Cool in the tins for about 5 minutes and then cool completely on wire racks.
Nutrition
Calories: 229kcal | Carbohydrates: 32g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 184mg | Potassium: 109mg | Fiber: 2g | Sugar: 16g | Vitamin A: 241IU | Vitamin C: 8mg | Calcium: 42mg | Iron: 1mg