A taste of summertime – whole wheat buttermilk muffins with chunks of mango!
Happy Friday! My husband and I are enjoying a relaxing evening and watching Thor: Ragnarok while munching on the chocolate chip pie that resulted from today’s kitchen experiment. The pie is good (because it contains dark chocolate of course), but I want to adjust the recipe just a little more before I share it here on the blog. Hopefully soon!
Instead of chocolate, you’ll have to settle for these Buttermilk Mango Muffins. They’re made with whole wheat flour and are full of juicy chunks of mango.
I’ve always wanted to try mango in a muffin recipe, but wasn’t sure about the idea. It just seemed like an odd combination of flavors to me, but I was pleasantly surprised at how good these muffins turned out! So, if you’re a mango lover, I think you’ll enjoy them. 🙂
Plus, they have buttermilk…
(Everything with buttermilk is good, right?)
Buttermilk Mango Muffins
- 1/2 cup extra virgin olive oil
- 1 cup Sucanat (whole cane sugar)
- 2 Tablespoons honey
- 1/2 cup unsweetened applesauce
- 3 eggs
- 1 3/4 cups whole wheat flour
- 1 cup unbleached all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups buttermilk
- 1 1/2 cups chopped mango
Preheat oven to 375 degrees Fahrenheit. Grease or line 2 dozen muffin cups and set aside.
In a large bowl, beat olive oil, Sucanat, honey, and applesauce until well blended. Beat in eggs. Set aside. In a separate, smaller bowl, sir together flours, baking powder, baking soda, and salt. Add to wet ingredients, alternating with buttermilk. Mix just until blended. Fold in chopped mango.
Bake for 15-20 minutes or until muffins are turning golden around the edges. Let cool in pans 5-10 minutes before removing to cool on wire racks.
~K in the Kitchen