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.
CITRUS MUFFINS
Steps:
- Combine oil, sugar, and eggs. Mix well. Add remaining ingredients. Blend. Pour into muffin pan. Bake at 350 degrees F for 10 to 15 minutes.
- Simmer orange juice with sugar until sugar is dissolved
- Add Cognac or Brandy, zest and spices.
- Place in a sterilized jar, seal tightly - store in a cool place - shaking occasionally for 1 month
- Strain it through a fine sieve into a sterilized decorative bottle for another month before serving
- (recipe courtesy Georgia Downard - Gourmet Magazine) .
MANGO MUFFINS
I was going to make blueberry muffins when I realized that the kids had eaten all my blueberries, so I used mango pulp instead. This fork tender muffin will be very moist. It would be more appropriate at the breakfast table than trying to toss it into a lunch box. I want to thank JeannineMarie in MN for the two most recent pictures that she sent me to include with this recipe.
Provided by Bill Hilbrich
Categories Quick Breads
Time 33m
Yield 18 muffins
Number Of Ingredients 8
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.
MANGO MUFFINS
Fresh mangoes freeze well, so when they're in season, I dice and freeze them in 2-cup containers. That way, I always have some on hand for making these flavorful muffins.
Provided by Taste of Home
Time 35m
Yield about 1-1/2 dozen.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 238 calories, Fat 12g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 217mg sodium, Carbohydrate 30g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.
CITRUS-MANGO MUFFINS
Make homemade jumbo muffins chock-full of mango chunks and drizzled with a sweet lime glaze.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Grease bottoms only of 6 jumbo (3 1/2x1 3/4-inch) muffin cups or 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.
- In medium bowl, beat egg slightly. Stir in remaining muffin ingredients except mango just until moistened. Stir in mango. Divide batter evenly among muffin cups.
- Bake 25 to 35 minutes or until golden brown.
- Meanwhile, in small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Immediately remove muffins from pan to cooling rack. Drizzle glaze over muffins. Serve warm if desired.
Nutrition Facts : Calories 370, Carbohydrate 60 g, Cholesterol 40 mg, Fat 2, Fiber 2 g, Protein 7 g, SaturatedFat 2 g, ServingSize 1 Muffin, Sodium 390 mg, Sugar 27 g, TransFat 0 g
BANANA MANGO MUFFINS WITH LIME GLAZE
Not too sweet, with a wonderful tart lime glaze, these muffins are a perfect way to use up over-ripe mango and bananas. Throw in some chocolate chips or chopped nuts for different textures and flavors. Scrumptious!
Provided by becewa
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 1h10m
Yield 18
Number Of Ingredients 15
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.
Nutrition Facts : Calories 179.4 calories, Carbohydrate 29.2 g, Cholesterol 44.6 mg, Fat 6.2 g, Fiber 1.2 g, Protein 2.8 g, SaturatedFat 3.6 g, Sodium 147.3 mg, Sugar 15.8 g
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
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.
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MANGO BANANA MUFFINS - TASTE AND TELL
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Reviews 13Total Time 45 minsEstimated Reading Time 2 mins
- Preheat the oven to 350F. Prepare muffin tins by either lining with paper liners or spraying with cooking spray.
- In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt. In another bowl, lightly beat together the eggs, vegetable oil and lime juice; add to the dry ingredients and stir, just until moistened. Stir in the mango and banana.
- Fill the prepared muffin tins two-thirds full. Bake in the preheated oven until a toothpick comes out clean, 20-25 minutes. Cool for 5 minutes before removing to cool on a cooling rack.
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