Low-Sugar and Whole Wheat Mango Walnut Muffins
Low-Sugar and Whole Wheat Mango Walnut Muffins are a tasty idea if you find yourself with a lot of mangos and need a way to use them! Use Fruit Recipes for more ideas like this one.
After a few years of experimenting with low-sugar and whole wheat baking, I feel like I’m getting the hang of adapting recipes for baked goods into something that fits my low-glycemic way of eating. I especially like baking recipes where fruit provides some or all of the sweetness, so I was intrigued by this recipe from The National Mango Board that uses mango pulp, diced mango, and lime juice in a mango bread or muffin that’s just slightly sweet.
I replaced the butter with grapeseed oil, used replaced sugar with Golden Monkfruit Sweetener (affiliate link) and switched the white flour for white whole wheat flour (affiliate link) and the resulting Low-Sugar and Whole Wheat Mango Walnut Muffins were delicious.
Of course, if you’re a mango lover who doesn’t care about the South Beach Diet, I’m sure the original version will be just as tasty. When I was making this, it occurred to me that peaches might be a good substitute for mango, and I still have some of those peaches that my sister-in-law gave me, so I think I’ll try that today.
I have three sizes of silicone baking cups, and I used the largest size for these muffins. You could also bake this in a 9 X 13 loaf pan or in 12 smaller muffin cups. Peel and cut up two mangos, then dice half of a mango and pure the other 1 1/2 mangos. I love to use the mini-processor bowl of my immersion blender for small jobs like this. (Here is How to Cut a Mango if you’re not experienced with them.) Mix together the grapeseed oil (or butter) and Splenda or Stevia In the Raw Granulated Sweetener (or sugar).
Then add the pureed mango, egg, vanilla, and lime juice. In a separate bowl combine the flour, baking powder, baking soda, and cinnamon. Stir the wet ingredients into the dry ingredients and gently combine.
Then fold in the diced mango pieces and chopped walnuts.Fill muffins cups with the batter and Bake about 40 minutes for large muffin cups or loaf pan or slightly less if you make 12 regular sized muffins. (This should be baked until a toothpick inserted into the muffin or bread comes out clean.) One of these muffins made a good breakfast for me.
More Muffins or Bread with Mango:
Mango, Lime, and Ginger Muffins from Mostly Eating
Mango Bread from Wandering Chopsticks
Gluten-Free, Egg-Free, Dairy-Free Banana Mango Muffins from I am Gluten Free
Mango Muffins from Live to Eat
Lawsuit Muffins with Mango from Not Derby Pie
Low-Sugar and Whole Wheat Mango Walnut Muffins
Low-Sugar and Whole Wheat Mango Walnut Muffins are a tasty idea for those that love mangos and walnuts!
- 1/4 cup grapeseed oil or coconut oil
- 3/4 cup sweetener of your choice (see notes)
- 2 very ripe mangos, peeled and pit removed (dice 1/2 mango and puree the other 1 1/2 mangos)
- 1 egg, beaten
- 1 tsp. vanilla
- 2 T fresh squeezed lime juice
- 1 1/2 cups white whole wheat flour (see notes)
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. ground cinnamon
- 1 cup chopped walnuts
- Preheat the oven to 350F/175C.
- Spray muffin cups (or loaf pan) with non-stick spray.
- Peel the mangos, remove seeds, and then dice 1/2 mango and use a food processor or the bowl attachment of an immersion blender to puree the other 1 1/2 mangos.
- Mix together the oil (or butter) and sweetener of your choice(I like Stevia In the Raw Granulated Sweetener ).
- Add the pureed mango, egg, vanilla, and lime juice.
- In a separate bowl, mix together the white whole wheat flour (or white flour), baking powder, baking soda, and cinnamon.
- Mix the wet ingredients into the dry ingredients and gently combine.
- Chop enough walnuts to make 1 cup chopped walnuts, then stir the diced mango pieces and chopped walnuts into the batter.
- Fill muffin cups (or loaf pan) with batter.
- Bake about 40 minutes for large muffin cups or loaf pan or slightly less if you make 12 regular sized muffins. (This should be baked until a toothpick inserted into the muffin or bread comes out clean.)
- Let muffins or bread cool for one hour before eating.
- These lasted just fine for a few days in the fridge, although you may have trouble keeping them around for long!
I love Golden Monkfruit Sweetener for baking. (affiliate link)
Recipe adapted from this recipe from The National Mango Board.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Mangos are a low-glycemic fruit, so when these Low Sugar and Whole Wheat Mango Walnut Muffins bread are made with an approved oil, sweetener, and white whole wheat flour, this is a good option for phase 2 or 3 of the South Beach Diet. The muffins are fairly calorie dense, so use portion control for phase 2. They’re too high in carbs for a low-carb diet plan.
Find More Recipes Like This One:
Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.
Mangos used in this recipe were sent to me by The National Mango Board as part of a mango-tasting program. I no longer accept products to review, but I did enjoy experimenting with the box of mangos I got.