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Gluten-free mango muffins are loaded with fresh mango flavor. Typically mangoes are not used to make baked goods. However, they work well in these mango muffins.

They are soft, moist, and incredibly delicious and topped with homemade mango glaze, creating one of the best mango muffin recipes you’ve ever tasted.

Why Mango Puree

I know what you are thinking, why use mango puree instead of mango chunks? There are a few reasons why I used mango puree.

First, I used Tommy Atkins mangoes which are extremely stringy. While the mangoes are deliciously sweet, they are filled with stringy fibers that get stuck in your teeth. This can make the mango muffins unpleasant to eat.

Second, I did not want to be chewing on large chunks of mango while I was eating a muffin. Mango puree gives the muffin a smooth texture, allowing the mango flavor to take center stage.

Can I Use Frozen Mangoes Instead Of Homemade Mango Puree

I used my homemade mango puree to make these mango muffins. However, you can make mango puree from frozen mangoes and use it to make mango muffins.

Simply let the frozen mangoes defrost completely. Place them in the blender, add 2-4 tablespoons of liquid from the frozen mangoes, and blend until pureed.

Gluten-free mango muffins on a cooling rack.

Tips For Making Mango Muffins

Do not use paper liners to line your muffin pan. These are gluten-free muffins. They have a reputation for sticking to paper liners.

Furthermore, the gluten-free mango muffins have a delicate structure. They will stick to paper liners even if you spray them with non-stick cooking spray.

Line your muffin pan with silicone muffin liners and spray them with non-stick cooking spray. The mango muffins will slide right out.

Use room temperature ingredients to make these mango muffins. They are made with coconut oil.

Coconut oil solidifies when it comes into contact with cold ingredients like egg or milk. The muffin batter will have clumps of coconut oil in it. These lumps will melt in the oven, creating large pockets in your muffins which could cause the muffins to collapse in the center.

Let the eggs, mango puree, and milk sit out for 1 hour before making the mango muffins.

Do not overfill the pan. If you overfill the liners, the batter will overflow in the oven creating a giant mess. I use a 3-tablespoon cookie scoop to scoop the mango muffin batter into the pan.

The same amount of batter goes into the muffin pans, which helps them cook evenly. The muffins finish cooking at the same time, and they all come out roughly the same size.

Let the mango muffin batter rest for 20-30 minutes until it thickens up. The liquids in the batter need time to absorb the flour. Letting the batter rest will create soft muffins that have a fluffy texture.

Let the mango muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool. If they sit in the pan too long, the heat from the muffin pan creates steam causing the muffin bottoms to become soggy.

How To Store Mango Muffins

Once the gluten-free mango muffins are cool, place them in an airtight container. Store the mango muffins at room temperature for 2-3 days. You can also store the mango muffins in the fridge for 4-5 days.

Can Gluten-Free Mango Muffins Be Frozen

Yes, you can freeze the gluten-free mango muffins. Once the mango muffins have cooled down completely, wrap them individually with plastic wrap. Place the mango muffins in a ziplock bag. Place the muffins in the freezer, and they will last for 3 months.

How To Reheat Mango Muffins

If you are reheating frozen mango muffins, let them thaw on the countertop. Wrap one mango muffin with a damp paper towel. Heat the mango muffin in the microwave for 15-20 seconds until warm.

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