Gluten-Free Mega Mango Muffins

I do still have a few more cream cheese recipes to share with you, but today I bring you a great muffin recipe instead. Enjoy!

Gluten-free Mega Mango Muffins | The Baking Beauties
Will ya take a look at that. Gluten-free muffins that actually look like muffins! Even after being removed from the oven. I know, right? They don’t all do that. Sometimes, they will look amazing in the oven (must be the lighting or something, huh), and you take them out, and the beautiful brown domes on top fall flat.

Not with these Gluten-free Mega Mango Muffins though! They baked up beautifully, stayed that way, tasted great, and were moist for days. It’s times like that when I stop in mid bite and think to myself “Hold it…is this gluten-free?”. It always is, but it’s nice when the baked goodie is so normal, you start to doubt yourself. :)

What is your favorite flavour of muffin to have with your morning coffee or afternoon snack?

Gluten-Free Mega Mango Muffins
Serves: 16
These moist Mango Muffins are filled with delicious flavours & textures.
  • 2 cup all purpose gluten-free flour blend (see NOTE)
  • 1/2 teaspoon xanthan gum
  • 2 teaspoons baking soda
  • 1 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 cup apple sauce
  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • 2 mangoes, peeled, seeded and pureed (leave some chunks though, about 1 1/3 cup total)
  • 1/2 cup raisins
  • 1/2 chopped walnuts (optional)
  • 1/2 cup shredded coconut
  1. Preheat oven to 350 degrees F. Grease or line muffin tin with paper liners.
  2. In a large bowl, sift together the flour, xanthan gum, baking soda, baking powder, salt and cinnamon. Set aside.
  3. Whisk together the apple sauce, oil, sugar, eggs, lemon juice, vanilla and pureed mango.
  4. Stir the wet ingredients into the dry ingredients, just until moistened. Stir in the raisins, walnuts if using, and coconut.
  5. Scoop or spoon into prepared muffin tins (I like using different size cookie scoops for different sized pans). Bake in preheated oven for 20-25 minutes (or 15 minutes for mini muffins), or until a toothpick inserted into the center of the muffin comes out clean.
  6. Remove from oven, and allow to stand for 5 minutes before removing from baking pan to wire rack to cool completely. Store cooled muffins in an air tight container on the counter. Muffins also freeze very well.
Gluten-free Flour blend consists of 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Combine all ingredients in a large zipper-top bag. Shake until well blended.


  1. Anonymous says

    These sound a look so good. I love the combination of flavours and can't believe I'm reading the word coconut in your recipe…you didn't like it…glad you do now.. I'll have to buy a few mangos and give this recipe a try..
    ps..still can't post under my google account

  2. betty r says

    These muffins look amazing, Jeanine..I know how hard you work at these GF recipes and once again you have done it!
    My favorite flavor of muffin..I rarely turn one down:) but I`d have to say I like them best with nuts and fruit.

  3. Ocean Soul says

    Thanks to Betty R. for letting us know about your blog…we have several celiacs at our church and it is challenging sometimes to make something yummy that everyone can enjoy! We have been enjoying Mennonite Girls Can Cook gluten free section, but you take it even further. And we love that you have the video tutorials too! Keep it up! I have no idea what the people at Philly are thinking…Helllllloooooo?!! What's not finalist material here?!

  4. Eliana says

    Mangos are so perfect this time of year so I have been getting my fill of them since they are my favorite fruit. This looks like a great way to enjoy them and a great way to get the day started.

  5. IrismoonInTheCity says

    This recipe was fantastic! I loved the texture of them, and they stayed lovely and moist for much longer than my usual muffins. As such, after doing the mango ones, I adapted the recipe to make some pear muffins when I had some pears to use up. Delicious! Thank you!

  6. Jeanine - The Baking Beauties says

    Ah, pear! that is a fantastic idea! Well done!

    Thanks so much for the comments, everyone, I appreciate all of them. :)

  7. Claire says

    Oh wow ! They look really good! Any other fruit variation you think might go well, as I live in a remote area and mango is hard to find!!

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