These days wherever I go I see mangoes everywhere. My love for mangoes attracts me towards them. And I so very wanted to bake something using mangoes. I found several eggless mango semolina cake recipes, but no mango semolina muffins recipe. I decided to bake the very first eggless mango semolina muffins.
I haven’t seen anyone who does not like Mangoes. Mango comes in more than 400 varieties across the world and is the king of fruits.
Mango Semolina Muffins
Semolina is healthy and added with Mango flavor made the muffins extremely delicious. If you also like to treat your family with this healthy delight, continue to read the recipe.
|My Popular Semolina Cake: Chocolate Semolina Cake
I always prefer muffins over cake because it helps in controlling the portion size. With muffins, it’s easy to carry and then distribution becomes easy. These eggless mango muffins recipe does not use condensed milk.
PS: Eggless Mango Semolina Cake and Eggless Mango Semolina Muffins are similar recipes. The only difference is in the size.
The recipe needs to extract pulp from the mangoes and I was an expert in that. After all, I have been extracting and storing pulp for the off-season time.
How to store Mango pulp?
Storing Mango pulp is an easy task. Wash the fruit and ensure that it is disinfected properly. Once the washing is complete peel the mangoes, remove the seed, and chop them. Blend the chopped mangoes into a smooth paste. Afterward, transfer this smooth puree to freezer safe airtight small size containers. Store these containers in the freezer.
Tada!! Your mango puree is ready.
Now you can have the same mango at any time of the year. Whenever you want to use it, take the container out from the freezer about an hour before using. You can use this pulp in making mango pulp cake, mango juice, mango shake and many more delicacies.
I have curated the list of recommended tools and ingredients for baking. I recommend only tried and tested products that have given satisfactory results in my kitchen.
If you bake this recipe, please share a picture with me on my Instagram using #bakewithsonia
Eggless Mango Semolina Muffins Recipe
These muffins are made with fine Rava (semolina), fresh mango pulp, milk. I have used Cinnamon for its flavor. Except for mango which is seasonal, the rest of the ingredients are very common in any kitchen.
I have high regards for Semolina. Semolina is made from durum wheat which is one of the hardest wheat to break. It takes time for the body to digest durum semolina and hence keeps you full for longer.
Moreover, it contains potassium which helps to improve kidney functions. Semolina is a good source of vitamin E and vitamin B. People who lead an active lifestyle, semolina is a good and quick source of energy for them.
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I have used less amount of sugar in my recipe. It has two reasons. First, I like to reduce the amount of white sugar from my baked goodies. Second, I am replacing the sugar with the natural sweetness of the mangoes. If you like high sugary muffins then use ½ cup of sugar instead of using 1/3 cup (as written in the recipe).
In my family, these muffins are my husband’s favorite. He is not a sweet friendly person and hence has been very selective when it comes to eating sweet things.
|Recommended Recipe: Savory Semolina Muffins
Let’s make our Mango Puree Muffins
In a large mixing bowl add mango pulp, sugar, semolina, milk, and oil. Make a smooth batter and let the batter rest for 10 minutes. Semolina will soak the liquid content and become softer. This process will make the batter thick.
After 10 minutes, add cinnamon powder, salt, baking powder, and baking soda to the batter. Mix all the ingredients well.
Pour this smooth thick batter into a piping bag. This will help you to fill the muffin liners without any mess.
Arrange muffin liners in a muffin tray and fill batter up to ¾ in each cup.
Finally, sprinkle chopped pistachios. Meanwhile, preheat the oven at 180 degree Celsius for 10 minutes. Now bake these muffins at 180 degree Celsius for about 20 minutes.
Once baked, take out the muffin tray from the oven and keep all the muffins on a wired rack. Let the muffin cool down before serving.
Delicious Eggless Mango semolina muffins are ready to serve. Enjoy these muffins with your choice of tea or coffee. However, I can have these muffins at any time of the day.
Watch the making of Mango Semolina Muffins
Buy Tools and Ingredients used in this recipe
- 1 cup Semolina
- 1.5 cup Mango Pulp
- 1/3 cup Sugar Powdered
- 1/4 cup Milk
- 1/4 cup Oil
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1/2 tsp Cinnamon Powder
- Chopped Unsalted Pistachio For garnishing
- In a large mixing bowl add mango pulp, sugar, semolina, milk and oil. Make a smooth batter.
- Let the batter rest for 10 minutes.
- After 10 minutes, add cinnamon powder, salt, baking powder and baking soda to the batter.
- Pour this smooth thick batter into a piping bag.
- Arrange muffin liners in a muffin tray and fill each cup up to ¾.
- Sprinkle chopped pistachios. Meanwhile, preheat the oven for 10 min.
- Bake these muffins at 180 degree Celsius for about 20 minutes.
- Once baked, take out the muffin tray from oven.
- Place all the muffins of a wired rack and let them cool.
- Eggless Mango Semolina muffins are ready to serve.