Best 3 Banana Mango Muffins Recipes
If you're seeking a delightful and nutritious breakfast or snack option, look no further! Our exploration into the realm of "banana mango muffins" will tantalize your taste buds and leave you craving more. These delectable treats seamlessly blend the sweetness of ripe bananas and succulent mangoes, resulting in a burst of tropical flavors that will transport you to a paradise of flavors. Each bite offers a symphony of textures, from the moist and fluffy muffin interior to the slightly crispy exterior. Whether you're a seasoned baker or a novice in the kitchen, we'll guide you through the process of creating these culinary masterpieces with ease. So, gather your ingredients, preheat your oven, and embark on a delightful journey to muffin-making excellence!
Let's cook with our recipes!
AVOCADO, BANANA AND MANGO MUFFINS
An unusual combination, to be sure, but one that looks so good I just had to share! I've recently discovered the wonders of avocados, and have been trying to find new ways to enjoy their heart-healthy benefits. Though I haven't yet tried these muffins (from the Kiwi Gardens B&B in Kailua-Kona, Hawaii), I will certainly do so the next time I have some extra avocados on hand. You can save some time by using thawed frozen mango chunks instead of fresh mango.
Provided by Lynne M
Categories Quick Breads
Time 50m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Spray medium-size muffin tins with non-stick cooking spray.
- Mash fruit and add together. Set aside.
- Sift flour, baking soda, and baking powder in bowl. In a separate bowl, cream butter, sugar, and beaten eggs well, then add fruit and vanilla; mix. Add flour mixture; mix well.
- Scoop batter into muffin tin, and bake at 350 degrees for approximately 35 minutes.
GRITTY BANANA MANGO CORN MUFFINS
This is an unusual cornbread muffin I adapted after years of messing around. You'll get tons of texture, fruity bits, whole grain punch . . . and room for creativity! I've used fresh figs, dried cherries, or whatever is handy for the mango. Enjoy!
Provided by Rachel D
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Whisk together the cornmeal, couscous, brown sugar, baking powder, baking soda, and salt in a bowl. Stir in the dried mango.
- Whisk together the mashed bananas, eggs, vegetable oil, vanilla extract, and buttermilk. Stir the cornmeal mixture into the banana mixture, and let the batter rest until the couscous absorbs some of the moisture, about 5 minutes. Spoon the batter into ungreased muffin cups, filling them 2/3 full.
- Bake in the preheated oven until lightly browned, and a toothpick inserted into the center comes out clean, about 15 minutes. Cool in the pans for 10 minutes before removing. Serve warm or at room temperature.
Nutrition Facts : Calories 202.1 calories, Carbohydrate 32.6 g, Cholesterol 31.8 mg, Fat 6 g, Fiber 1.7 g, Protein 4.6 g, SaturatedFat 1.1 g, Sodium 282.6 mg, Sugar 10.3 g
BANANA MANGO MUFFINS RECIPE - (4.5/5)
Provided by kayjayjohnson
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Put the mango (fresh, not dried) in a blender and process until smooth. Set aside. Whisk together the flour, sugar, baking powder, cinnamon, salt, coconut and chopped dried mango in a large bowl. In another bowl, combine the mashed banana, mango puree, eggs and canola oil. Pour the wet ingredients into the dry ingredients and mix until smooth (batter will be thick). Scoop batter into greased muffin tins about 3/4th of the way full. Sprinkle additional sugar on top. Bake for 25 minutes or until a toothpick in the center comes out clean.
Tips:
- Use overripe bananas: Overripe bananas are sweeter and have a more intense flavor, making them perfect for muffins. You can also freeze overripe bananas in a freezer bag for later use.
- Mash the bananas thoroughly: Make sure to mash the bananas until they are completely smooth. This will help to ensure that the muffins are evenly mixed and have a consistent texture.
- Don't overmix the batter: Overmixing the batter can make the muffins tough. Mix the ingredients just until they are combined.
- Fill the muffin cups only 2/3 full: This will allow the muffins to rise properly without overflowing the cups.
- Bake the muffins at 350 degrees Fahrenheit for 20-25 minutes: The muffins are done baking when a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack: This will help to prevent the muffins from breaking apart.
Conclusion:
Banana mango muffins are a delicious and easy-to-make breakfast treat. They are perfect for busy mornings or for a quick snack. With their sweet and tropical flavor, these muffins are sure to be a hit with everyone. These muffins are also a great way to use up overripe bananas. So next time you have a few bananas that are starting to turn brown, don't throw them away. Instead, make a batch of these delicious banana mango muffins!
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