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Banana and Mango Muffins

I love banana muffins, but when with mangoes, I love it even better. These muffins are with bananas and mangoes, with a hint of desiccated coconut – moist and delicious.
Course Snack

Ingredients

  • 1 cup ripe and firm mangoes cubed
  • 205 g (1 2/3 cup) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/8 tsp cinnamon powder
  • 1/8 salt
  • 1/4 cup desiccated coconut
  • 150 g (3/4 cup) white sugar
  • 125 ml canola oil or any light tasting oil
  • 2 eggs room temperature
  • 2 large very ripe bananas mashed
  • 80 ml (1/3 cup) yogurt
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 400 Line a muffin pan with cupcake liners. Set aside.
  2. In a small bowl, add chopped mangoes. In another bowl, add flour, baking powder, baking soda, cinnamon powder, salt, and desiccated coconut; mix everything. Take about 2 tbsp. of this mixture and add it to the bowl with mangoes; mix and make sure to coat the mangoes very well.
  3. Mix very well white sugar, canola oil, eggs, mashed bananas, yogurt and vanilla extract in a large bowl.
  4. Add dry ingredients to the bowl with liquid ingredients. Mix very well, making sure not to overmix.
  5. Divide the mixture into the prepared lined muffin pan, about ¾ full.
  6. Bake for 18-23 minutes or until a toothpick inserted in the middle comes out clean.
  7. Remove from the oven and let stay in the pan for 5 minutes before moving to a cooling rack to cool further.
  8. These can be kept in room temperature for 3 days. They stay longer when kept in the fridge, and then reheated in a microwave oven for a few seconds. They taste better the next day.