About this recipe
These wholegrain apple mango muffins were my first try using wholegrain flour as the base for my mix. The result is sooooo good! They are fluffy and thanks to the apple deliciously sweet.
Store the muffins in an air-tight container outside the fridge for three days. If you still have some left over transfer them to the fridge for another two days. Enjoy and share!
Wholegrain Apple Mango Muffins
Ingredients
- 150 g wholegrain spelt flour, or any other wholegrain wheat flour
- 50 g ground almonds
- 1 tsp baking powder
- 1 1/2 tsp baking soda
- 100 g apple
- 100 g mango
- 1 banana
- 1 egg
- pinch of salt
- 100 ml milk
- 90 ml vegetable oil
Instructions
- Mix the flours, baking powder and baking soda together and set aside.
- Peel the apple and remove the core. You need exactly 100g. Grate the apple finely and also catch the juice. Set aside.
- Peel the mango and cut off 100g. Slice it into very small cubes.
- Mash the banana in a big mixing bowl. Add the egg, the grated apple and a pinch of salt. Use a handheld mixer and whisk everything for about two minutes.
- Pour in the milk and the oil. Keep mixing.
- Add the flour mix in one go and keep mixing.
- Pre-heat the oven to 180 degrees Celcius.
- Mix the mango cubes into the dough with a spatula. Fill 10 muffin forms on a muffin tray evenly with the dough.
- Bake the muffins for 30-35 minutes. Leave them to cool for about ten minutes before you take them out of the moulds. Then leave them to cool completely before you transfer them into an air-tight box for storage. Serve your muffins the next day.
Variations
Flours
If you want to use different flours, bare in mind that wholegrain is a dry flour. If you use non-wholegrain varieties, reduce the liquid. I added the apple plus the juice. You might want to squeeze out the pulp to make sure your muffins bake through properly. For more on swapping flours take a look at this post.
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