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Eggless Mango Semolina Muffins

Learn how to make Eggless Mango Semolina Muffins. These tempting muffins are healthy too. Now you can have mango muffin anytime of the year.
Prep Time10 mins
Cook Time20 mins
Total Time40 mins
Course: Dessert
Servings: 12 muffins


  • 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.


You can bake these muffins in Microwave convection and in Pressure cooker too.
If you don’t like cinnamon flavour then you can skip that. Use cardamom powder in that case.
You can bake these muffins with all-purpose flour (Maida) or Wheat flour (Atta) as well. Just replace the 1 cup semolina with 1 ½ cup of flour of your choice.
Try to pick best quality mangoes for this recipe. Better the quality better the taste.
If you want to bake vegan version of these muffins then substitute ¼ cup regular milk with ¼ cup Almond milk.