Mango Muffins
33 mins (prep 15, cooking 18)
9 ingredients
18 servings
I was going to make blueberry muffins when I realized that the kids had eaten all my blueberries, so I used mango pulp instead. This fork tender muffin will be very moist. It would be more appropriate at the breakfast table than trying to toss it into a lunch box. I want to thank JeannineMarie in MN for the two most recent pictures that she sent me to include with this recipe.

Categories:  <-60-mins , quick-breads , muffins , oven , number-of-servings , healthy , breads , equipment , time-to-make ,
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Serving Size (56.45 g)
Servings 18
Amount per Serving
Calories 165.86 Calories from Fat 36.45
% Daily Value *
Total Fat 4.05g 112.28%
Saturated Fat 0.55g 49.81%
Trans Fat 0.08g %
Cholesterol 4.6mg 27.6%
Sodium 208.57mg 156.43%
Total Carbohydrate 30.63g 183.8%
Dietary Fiber 1.68 g 120.72%
Sugars 20.58 g %
Protein 4.21g 151.64%
Vitamin A 155.09IU% Vitamin C 5.26mg%
Calcium 146.15mg% Iron 0.71mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4