Photo of Whole-grain mango muffins by WW

Whole-grain mango muffins

Total Time
41 min
5 min
18 min
Another name for these tasty treats? "Must-have mango muffins." This grab-and-go breakfast option is packed with serious flavor, thanks especially to cinnamon, ground ginger, and mangoes. Once the batter has been created, fill 12 muffin cups (don't forget to coat paper liners with nonstick spray) and bake for 18 minutes at 400°F. Serve fresh out of the oven or store these baked goods securely in an airtight container. Even better? Try freezing a few for busy mornings. Make note that mangoes are available year-round, but one of the best varieties, the juicy, jam-sweet Alphonso, is only available from mid-April through May. Other excellent late-spring varieties to seek out are Haitian and Ataulfo mangoes.


All-purpose flour

¾ cup(s)

Whole wheat flour

¾ cup(s)

Packed light brown sugar

¾ cup(s), firmly packed

Old-fashioned rolled oats

½ cup(s)

Wheat germ

¼ cup(s)

Ground cinnamon

1½ tsp

Baking powder

1½ tsp

Ground ginger

½ tsp

Table salt

½ tsp

1% low fat buttermilk

1 cup(s)


1 large egg(s)

Canola oil

¼ cup(s)

Vanilla extract

1 tsp


2 medium, peeled, pitted, and diced

Cooking spray

12 spray(s)


  1. Preheat oven to 400°F. Line 12 muffin cups with paper liners; spray liners with nonstick spray.
  2. Combine all-purpose flour, whole wheat flour, brown sugar, oats, wheat germ, cinnamon, baking powder, ginger, and salt in medium bowl.
  3. Whisk together buttermilk, egg, oil, and vanilla in small bowl. Add buttermilk mixture to flour mixture, stirring just until blended. Gently stir in mangoes.
  4. Fill muffin cups evenly with batter. Bake until toothpick inserted in centers of muffins comes out clean, 18-21 minutes. Cool in pan on wire rack 5 minutes. Remove muffins from pan and cool on rack. Serve warm or at room temperature.