Vegan Mango Muffins in Airfryer

06 Jun Vegan Mango Muffins in Airfryer

Last Updated on June 6, 2023 by blessmyfoodbypayal

Vegan Mango Muffins in Airfryer with step wise pictorial and video method.

Soft, fluffy and mouthwatering Vegan muffins made with fresh mangoes. Plus, baked in Airfryer that too in less than 5 minutes.

Are you still looking for more miracles… lol.

When mangoes are in the season, we always look around to use them in any possible manner and the one, our top notch favourite, is this muffins recipe.

Having a blast of Mango flavour in each bite, these mouth melting muffins are made using basic and regular ingredients from the kitchen.

INGREDIENTS USED

To make these airfried mango Muffins, we have used the following ingredients:

1. MANGOES : There’s a huge variety of mangoes available in the market, but when it comes to desserts, alphanso is the first choice because it is very sweet and carry good amount of pulp.

2. SUGAR : here we have used regular granulated sugar. Instead of this, you can use bura sugar or jaggery powder as well. Yes, jaggery powder do change the colour of the Muffins.

3. OIL : Oil must be such which has no taste and smell of its own. We have used refined oil for the purpose. Avoid using mustard, sesame, or olive oil because they have a strong smell and recognisable taste.

In place of oil, you can used melted butter as well.

FLOUR : We have used all purpose flour because it makes the muffins light. Whole wheat flour can also be used or both the flours in the ratio of 50:50.

LEAVENING AGENTS: Baking powder and baking soda, both are the leavening agents which make the Muffins light and fluffy.

SALT : It helps in enhancing the sweetness in Muffins.

CARDAMOM POWDER: It is definitely for the fragrance. In place of cardamom powder, you have few of the alternatives like cardamom essence, mango essence or vanilla essence.

SAFFRON ESSENCE: This is purely optional and you can conviently skip it. But in case you want to bring the richness of saffron in your muffins but don’t have essence, use saffron strands. Just soak 15-20 strands of saffron in lukewarm milk.

MILK : we are making it vegan so using plant milk. Feel free to use dairy milk in case of non vegan.

MANGO CHUNKS: Putting few of the chunks bring a unique taste to the muffins. You exactly feel the mango bite in mango cake.

METHOD APPLIED

This recipe was intentionally created to make mango Muffins in Airfryer only.

As the Airfryer basket wasn’t big enough to accommodate more than 7 muffin tins in one go, we poured the leftover batter in ramekin bowls and baked in oven.

The leftover batter wasn’t enough to bake a complete cake so we had to use the ramekin bowls.

So expressly, this is an airfried muffins recipe and impliedly, it’s both airfried and baked. Lol

STEP WISE PICTORIAL RECIPE OF VEGAN MANGO MUFFINS IN AIRFRYER

1. Take 3/4 cup of sugar in a grinder jar and grind to fine powder. Although granulated sugar can be used without grinding but that takes much timing in dissolving, rather doesn’t dissolve completely.

2. Add powdered sugar in a bowl along with 1/3 cup of oil.

3. Also add 3/4 cup of mango puree and give them a good whisk so that everything is incorporated completely.

4. Put a sieve on the bowl and add 1+1/2 cup of all purpose flour, 1+1/2 tsp baking powder, 1/4 tsp baking soda and 1/4 tsp salt.

5. Sift the ingredients to the bowl.

6. Add 1/2 tsp cardamom powder and 1/2 tsp saffron essence. However adding saffron essence is purely optional. If you don’t have cardamom powder as well, feel free to add that regular vanilla essence.

7. Give them a thorough mix.

8. Now start adding milk, little at a time to make a thick yet flowing batter. We needed to add 1/4 cup of milk.

9. Lastly add 1/3 cup of mango chunks and mix.

10. Preheat Airfryer @150°C/302°F for 2-3 minutes.

11. Pour the batter in greased muffin tins/cups only upto 3/4 level otherwise batter flows out on baking.

12. Put the muffin tins in Airfryer and airfry for 5 minutes on same temperature. As every Airfryer works differently, you knows your one more better.

13. Take out and check by inserting a toothpick. If the toothpick comes out clean, it’s a sign that muffins are baked properly.

14. Let them cool completely.

15. Invert the muffins and they are ready to be served if don’t want any garnishing.

FOR GARNISHING

16. Take a muffin and dip it’s top in a mango puree.

17. Sprinkle chopped nuts. The nuts will stick to the muffins because it got wet due to mango puree.

Enjoy.

NOTES

1. As some of the batter was left after putting into muffin moulds, we have baked the leftover in ramekin bowls @180°C/356°F for 25 minutes.

2. We have pureed fresh mangoes, so added 3/4 cup sugar. If you are using canned mango puree, add about 2/3 cup of sugar because store bought mango puree already comes with sugar.

3. You are not bound to make muffins with this batter. If you are intending to bake a cake, pour this batter in a cake tin and bake for 40-45 minutes at @180°C.

ALSO SEE

• Air Fryer Banana Muffins Recipe
• Soft drink Muffins recipe
• Vegan Chocolate Chip Muffins
• Water based Vanilla Muffins recipe

Vegan Mango Muffins in Airfryer – RECIPE CARD

Vegan Mango Muffins in Airfryer

blessmyfoodbypayal

Soft, fluffy and mouthwatering Vegan muffins made with fresh mangoes. Plus, baked in Airfryer that too in less than 5 minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 5 minutes mins

Course Cake

Cuisine world

Servings 12 muffins

Ingredients

  

1 cup = 250 ml

FOR BAKING MUFFINS

• 3/4 cup sugar (190 grams)
• 1/3 cup oil (65 ml)
• 3/4 cup Mango Puree (195 gram)
• 1 +1/2 cup all purpose flour (215 gram)
• 1 +1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cardamom powder
• 1/2 tsp kesar/saffron essence (optional)
• 1/4 cup plant milk (60 ml)
• 1/3 cup mango chunks

FOR GARNISHING

• 1/4 cup mango puree
• Finely chopped nuts

Instructions

 

• Take 3/4 cup of sugar in a grinder jar and grind to fine powder. Although granulated sugar can be used without grinding but that takes much timing in dissolving, rather doesn't dissolve completely.
• Add powdered sugar in a bowl along with 1/3 cup of oil.
• Also add 3/4 cup of mango puree and give them a good whisk so that everything is incorporated completely.
• Put a sieve on the bowl and add 1+1/2 cup of all purpose flour, 1+1/2 tsp baking powder, 1/4 tsp baking soda and 1/4 tsp salt.
• Sift the ingredients to the bowl.
• Add 1/2 tsp cardamom powder and 1/2 tsp saffron essence. However adding saffron essence is purely optional. If you don't have cardamom powder as well, feel free to add that regular vanilla essence.
• Give them a thorough mix.
• Now start adding milk, little at a time to make a thick yet flowing batter. We needed to add 1/4 cup of milk.
• Lastly add 1/3 cup of mango chunks and mix.
• Preheat Airfryer @150°C/302°F for 2-3 minutes.
• Pour the batter in greased muffin tins/cups only upto 3/4 level otherwise batter flows out on baking.
• Put the muffin tins in Airfryer and airfry for 5 minutes on same temperature. As every Airfryer works differently, you knows your one more better.
• Take out and check by inserting a toothpick. If the toothpick comes out clean, it's a sign that muffins are baked properly.
• Let them cool completely.
• Invert the muffins and they are ready to be served if don't want any garnishing.

FOR GARNISHING

• Take a muffin and dip it's top in a mango puree.
• Sprinkle chopped nuts. The nuts will stick to the muffins because it got wet due to mango puree.
• Enjoy.

Notes

As some of the batter was left after putting into muffin moulds, we have baked the leftover in ramekin bowls @180°C/356°F for 25 minutes.

We have pureed fresh mangoes, so added 3/4 cup sugar. If you are using canned mango puree, add about 2/3 cup of sugar because store bought mango puree already comes with sugar.

You are not bound to make muffins with this batter. If you are intending to bake a cake, pour this batter in a cake tin and bake for 40-45 minutes at @180°C.

Keyword airfried mango muffins, vegan mango muffins, vegan mango mufins in airfryer