Can you tell that I am really into mangoes and that I am taking this opportunity (mango season) to make something with mangoes? I used to bake on a weekly basis (every Friday or Saturday) until my working hours have changed. Now, I think I only bake once or twice a month. Sooo, with mangoes still in the market, there’s no reason not to bake something with mangoes. And banana muffins got even better with mangoes. My friends, please enjoy these Banana and Mango Muffins.
I love banana muffins I could eat them everyday. Banana muffins with mangoes? Oh yes!! Bananas and mangoes are two of my favorite fruits. Having them together in a muffin makes me so happy. Imagine banana muffins – moist, not overly sweet and delicious… and when you take a bite, there are chopped mangoes – soft and sweet. Plus, there’s a hint of desiccated coconut. Everything is perfect. Now, all you need is a cup of tea or coffee.
Although I like warm muffins and love to eat them on the same day, these muffins taste better the next day. They won’t be warm and as beautiful-looking like the first day, but they can be reheated in the microwave oven.
I am taking these at Fiesta Friday #286. Thank you to our host, Angie, and to our co-hosts, Mollie @ Frugal Hausfrau and Laurena @ Life Diet Health.
Banana and Mango Muffins
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
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Preheat oven to 400 Line a muffin pan with cupcake liners. Set aside.
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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.
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Mix very well white sugar, canola oil, eggs, mashed bananas, yogurt and vanilla extract in a large bowl.
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Add dry ingredients to the bowl with liquid ingredients. Mix very well, making sure not to overmix.
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Divide the mixture into the prepared lined muffin pan, about ¾ full.
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Bake for 18-23 minutes or until a toothpick inserted in the middle comes out clean.
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Remove from the oven and let stay in the pan for 5 minutes before moving to a cooling rack to cool further.
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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.
If you love muffins with mangoes, these Mango Streusel Muffins are perfect, too.
Thanks a bunch for spending your precious time with me!
I am also sharing these at
Snickerdoodle Create Bake Make Party 294 | Happiness Is Homemade | Mix it up Monday | Melt in your Mouth Monday Recipe Blog Hop #421 | Cook Blog Share | Full Plate Thursday, 443 |
Featured: Full Plate Thursday, 444
