Banana Mango Muffins Recipe 455

BANANA MANGO MUFFINS RECIPE - (4.5/5)

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.

BASIC BANANA MUFFINS

Steps:

• In a large bowl, combine dry ingredients. In another bowl, mash the bananas. Add egg, oil and vanilla; mix well. Stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups half full. , Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.

MANGO MUFFINS

Steps:

• In a large bowl, combine the first five ingredients. In another bowl, combine the eggs, oil and lime juice; add to the dry ingredients just until moistened. Stir in the mango, banana, raisins and nuts., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

AVOCADO, BANANA AND MANGO MUFFINS

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.

BANANA MANGO MUFFINS WITH LIME GLAZE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
• Blend mango, bananas, brown sugar, and juice of 1/2 lime in a blender until smooth.
• Whisk flour, baking soda, baking powder, cinnamon, nutmeg, and allspice together in a bowl. Mix butter, eggs, and mango-banana mixture into flour mixture until just combined. Pour batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• Whisk confectioners' sugar, water, and 1 teaspoon lime juice together until glaze is smooth and thick; spoon onto cooled muffins.

MANGO MUFFINS

Steps:

• Cut and peel two very ripe (soft to the touch) mangoes and reduce to soft pulp and juice. Combine flour, baking powder, salt and sugar in a large bowl.
• In a separate bowl combine oil, milk, and egg.
• Mix liquid ingredients with dry until just moist and stir in the mango pulp.
• Fill greased muffin tins, or paper muffin cups two-thirds full.
• Bake at 400°F for 15-18 minutes.
• They are done when they are brown on top and a tooth-pick inserted into the center comes out clean.

GRITTY BANANA MANGO CORN MUFFINS

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.