These paleo and gluten-free Mango Muffins are a tasty treat for summer or anytime you need a sunny pick-me-up with tropical flavors! With mango, almond flour, and honey, they are fun alternative to traditional muffins and a totally unique snack.
I make these gluten-free mango muffins year round for on-the-go breakfasts and snacks. However, I find I crave them most anytime I'm missing the sunshine or needing a little tropical vacation.
They're a lot like a banana muffin, but with a little more oomph! They are moist, tangy, sweet, and melt-in-your mouth soft.
For more mango recipes, check out my Mango Popsicles, Mango Coconut Chia Pudding, and Superfood Breakfast Smoothie.
For another gluten-free muffin using almond flour, check out my Almond Flour Pumpkin Muffins.
For muffins using gluten-free all purpose flour, check out my Gluten-Free Strawberry Muffins, Gluten-Free Blueberry Muffins, Lemon Poppyseed Muffins, Gluten-Free Vegan Pumpkin Muffins, Vegan Blueberry Lemon Muffins, Gluten-Free Chocolate Chip Muffins, and Gluten Free Double Chocolate Muffins.
If you're new to gluten-free, be sure to also check out our gluten-free diet for beginners guide.
Best Mango Varieties for Baking
There are the three types of mangoes that I've used and enjoyed in this mango muffin recipe:
Tommy Atkins Mango
This large green and yellow mango variety is sold frequently in American grocery stores. To prepare it, cut the fresh mango along the seed so you have a near-half mango. Then gently make cuts in a cross hatch (like a checkerboard).
Flip the mango piece inside out so the mango cubes are exposed (like the image below) and gently slice off with a knife. Do not peel the mango beforehand or this method will not work.
Ataulfo Mango
These "honey mangoes" are smaller, yellow, and a little more sweet compared to Tommy Atkins Mangoes, which have more tang. This is my favorite mango variety for snacking on raw.
To prepare Ataulfo Mangoes for muffins, peel the skin off the mango, slice around the seed, and then cut the mango flesh into chunks.
Frozen Mango Chunks
Frozen Mango chunks are a wonderful option for baking because they are already mostly prepared. Plus, the mangoes are harvested and frozen at peak freshness so they are usually a good quality for baking.
Let them sit at room temperature to thaw completely before mashing or pureeing.
How to make it
Ingredient Notes + Substitutions
Use these ingredient notes and substitutions to find the best ingredients and adapt this mango muffins recipe to your pantry staples.
Mango
You need mashed or pureed mango for this recipe. Puree the mango using a food processor or high speed blender if you want the mango muffins to be completely smooth and uniform. If you want mango chunks, hand mashing with a fork or potato masher is the better method!
See the above section for the three types of mango I use in this recipe and how to prepare them.
Almond Flour
The nuttiness of almond flour pairs well with the tropical flavors of mango, coconut and vanilla! It also adds a little extra protein. Use a finely ground blanched almond flour for best results.
Tapioca Flour
Tapioca flour is a popular grain-free flour to use in combination with almond flour to keep baked goods light and fluffy. You can also use gluten-free all purpose flour or all purpose flour as a 1-to-1 substitute.
For more tapioca flour recipes, check out my Tapioca Flour Crepes or browse my grain free baking recipes like my Almond Flour Pumpkin Muffins and Flourless Pumpkin Pancakes.
Coconut Oil
With coconut oil, the texture of these mango muffins is soft and perfectly moist! Less refined coconut oils will have a very subtle coconut flavor, which tastes amazing with the combination of mango and vanilla.
As a substitute, you can use vegetable oil, avocado, vegan butter, or regular butter.
When using coconut oil or butter, warm it slightly beforehand so it is soft or melted but not hot, since this can prematurely cook the eggs in this one-bowl muffin recipe.
Honey
Amazingly, this recipe is completely refined sugar free! Honey is such a sweet flavor compliment to the mango, which already has notes of honey all on its own.
You can also use maple syrup or another liquid sweetener as a substitute in equal amount.
You also need eggs, baking soda, salt, and vanilla extract to make this recipe.
See the recipe card for a full list of ingredients with quantities.
Step-by-Step Instructions
Learn how to make mango muffins with these five easy steps.
- Prep: Preheat the oven to 350 degrees F and lightly grease or line one 12-cup muffin tin.
- Dry Ingredients: In a large mixing bowl, add the almond flour, tapioca flour, baking soda, and salt. Whisk together well.
- Wet Ingredients: To the bowl of dry ingredients, add the mango, coconut oil, honey, eggs, and vanilla extract. Mix well.
- Bake: Portion the batter into the cups of a standard muffin tin until each cup is about ¾ full. Bake for 20-25 minutes or until the tops are golden brown and a toothpick inserted in the center comes out clean (or with only dry crumbs attached).
- Cool: Allow to cool for 10 minutes before removing the muffins from the tin. Enjoy! We like them best plain or with coconut butter.
Expert Tips
Make the best mango muffins with these expert tips!
Choose the Right Mango
- Use ripe, juicy mangoes for maximum flavor and natural sweetness.
- Puree the mango flesh until smooth. Avoid fibrous or stringy varieties.
Test with a Toothpick
- Insert a toothpick into the center - it should come out clean or with a few moist crumbs.
- Don't rely on timing alone; muffins with fruit can take longer to bake.
Cool Completely Before Eating
- Let them cool in the pan for 5-10 minutes, then transfer to a wire rack.
- Gluten-free muffins firm up as they cool - this helps the structure set.
Recipe FAQs
Here I answered some frequently asked questions about this gluten-free mango muffins recipe. Don't see your question? Leave it in the comments at the end of this post and I'll answer within two business days.
Store leftover gluten-free mango muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for 5-7 days.
Mango is amazing in muffins. It has the texture and sweetness of banana, but with tropical tang. Mango muffins are moist, sweet, and melt-in-your-mouth soft.
Related mango recipes to consider...
Love using mango in recipes? So do we! For more delicious mango recipes, check out my other favorites:
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the comment field below. Thank you!
📖 Recipe
Mango Muffins (gluten-free + paleo)
Ingredients
- 1½ cups Almond Flour (150 grams )
- ½ cup Tapioca Flour (60 grams )
- 1 teaspoon Baking Soda
- ¼ teaspoon salt
- ¾ cup mashed or pureed mango* (225 grams)
- ½ cup coconut oil , soft or melted but not hot (100 grams)
- ⅓ cup honey (100 grams)
- 3 large eggs
- ½ teaspoon Vanilla extract
Instructions
- Prep: Preheat the oven to 350 degrees F and lightly grease or line one 12-cup muffin tin.
- Dry Ingredients: In a large mixing bowl, add the almond flour, tapioca flour, baking soda, and salt. Whisk together well.1½ cups Almond Flour, ½ cup Tapioca Flour, 1 teaspoon Baking Soda, ¼ teaspoon salt
- Wet Ingredients: To the bowl of dry ingredients, add the mango, coconut oil, honey, eggs, and vanilla extract. Mix well.½ cup coconut oil, ⅓ cup honey, 3 large eggs, ½ teaspoon Vanilla extract, ¾ cup mashed or pureed mango*
- Bake: Portion the batter into the cups of a standard muffin tin until each cup is about ¾ full. Bake for 20-25 minutes or until the tops are golden brown and a toothpick inserted in the center comes out clean (or with only dry crumbs attached).
- Cool: Allow to cool for 10 minutes before removing the muffins from the tin. Enjoy! We like them best plain or with coconut butter.
Saskia says
These muffins are delicious. I love to bake gluten free and on the healthy side. I baked these to take to a friends and her kids loved them too. Baking another lot today. 😋
Cindy says
I'd like to make this with mashed mango puree from dried mangoes. I've heard this process intensifies the sweetness of the mangoes. Should I adjust the honey as a result?
Jamie says
Hi Cindy! Unfortunately I haven't tried this myself and am not sure how the overall flavor and texture will be affected. Please share your results with us if you try it!
Theresa says
This is DELICIOUS! Thank you for sharing the recipe. Used the doubled recipe provided, and I've been enjoying mango muffins these last few days... We live in Hawaii, and we have a Mango tree that is producing like crazy, so it may help some that we have our own fresh mangoes. In any case, my husband has been eating them, and I told him I didn't think he liked gluten free baked goods. His response was that he usually doesn't, but that these are really good! 😉
Jamie says
Thank you for the kind review Theresa! Muffins with the fresh mangoes from your tree sound heavenly!