Eggless Whole Wheat Cardamom flavored Mango Muffins

I love gifting my friends edible gifts. I wait for opportunities, birthdays, anniversaries, ‘just like that i made this’  and make them guinea pigs for many of my experiments. We celebrated a dear friend’s birthday in October, i made some granola, nankhatais, her favorite fruit cake, mango muffins, ragi ladoos etc to add to her gift basket.  I frosted the mango muffins with ganache, which is her favorite frosting. 
The muffins were such a hit, kids wanted me to make it again. So, for diwali when i made mango ladoos, my son was behind me asking me bake mango muffins for him. I froze the leftover puree, so last week when i was planning the bake-a-thon bakes, i made these again and this time, ensured i click them for the blog too. 

The Gift basket i made for my friend’s birthday

The recipe is my fool-proof vanilla cake recipe, which i have tweaked a bit and have used mango puree for the liquid. The canned puree, adds such a gorgeous color, i know it might not be natural, but then if you are using canned goods once in blue moon, it is fine. I m waiting for the mango season to make these again with alphonso or the sidhri variety. These are great afterschool treats and a wonderful way to make your kids enjoy fruits, if they run a mile, hearing the name

1.5 cups of Whole Wheat flour
1 cup mango puree, i used canned
3/4 cup sugar
1 tsp baking powder
1/2 tsp baking soda
7-8 cardamom pods, cover removed and pounded well
2-3 cloves pounded 
1/3 cup – 1/2 cup butter milk 
1/2 cup oil
1/4 cup cream cheese
2 tbsp butter, at room temperature
1/2 cup whipping cream
2-3 tbsp icing sugar


Take cream cheese, butter and whipping cream together in a bowl, whip together for 3-4 minutes, add icing sugar and whip for another minute. The frosting should be thick and holding by this time. Keep it refreigerated until use.
Method for the muffins
  • Preheat the oven to 170C, line a muffin tray with liners. I got around 10 muffins. Depending on how you fill the muffin tray, you might get around 10-12 normal-sized muffins.
  • In a large bowl, sift together whole wheat flour, baking powder and baking soda. To this add pounded cardamom and clove powder. 
  • In another bowl, take mango puree, sugar, add oil and butter milk to it and using a electric beater beat together to form a uniform liquid.  you can also whisk it with your hands, i prefered electric beater.
  • Take the dry flour mixture and add it to the liquid in 3 batches. While adding mix it together using a spatuala. Take care not to mix vigorously. Mix in one direction, see to that there is no traces of flour in the batter.
  • Using a ice-cream scoop or a ladle, scoop the batter into the prepared muffin tray. Fill 3/4 th of the each muffin hole. I usually grease the ladle or the ice-cream scoop with little oil, so the batter won’t stick to it.
  • Bake the muffins in the preheated oven for 40-45 minutes or until a skewer inserted in the middle of muffins comes out clean.
  • Once done, remove the muffins from the oven, transfer it to a wire rack, let it cool completely. If serving without frosting, serve it warm. 
  • If planning to frost, fill the frosting in a piping bag, using any nozzle, pipe some cream on top and enjoy the muffins.
  • I use a Microwave Convection Oven, it take around 40-45 minutes to bake these muffins. If using an electric oven or a gas oven, the time might differ
  • The oven timings depends on your Oven model.