Best Gritty Banana Mango Corn Muffins Recipes

Banana Corn Muffins image

Provided by Caroline Cooks

Time 28m

Yield 6 muffins

Number Of Ingredients 7

1/3 cup mashed ripe banana (one medium)
1/2 cup milk
1 medium egg, beaten
1 (8 1/2 ounce) package yellow cornbread mix (Jiffy)
cooking spray
1/4 cup raisins (optional)
1/4 cup nuts, chopped (optional)

Steps:

Preheat oven to 350˚.
Combine milk, bananas, egg, (and nuts and raisins, if using).
Mix in a medium bowl; stir just until moistened.
Spoon mixture into well-oiled muffin cups. Bake for about 20-25 minutes until toothpick inserted in center comes out clean.
Cool for 10 minutes before removing from muffin pan.
Have not tried it, but probably would freeze well.

Nutrition Facts : Calories 199.1, Fat 6.4, SaturatedFat 1.9, Cholesterol 34.7, Sodium 466.5, Carbohydrate 30.8, Fiber 2.8, Sugar 9.2, Protein 4.5

Banana Mango Muffins Recipe - (4.5/5) image

Provided by kayjayjohnson

Number Of Ingredients 12

1 large ripe mango, peeled and roughly chopped
1/2 cup chopped dried mango
1 ripe banana, mashed
2 1/2 cups flour
1/2 cup sugar
3/4 tsp salt
1 1/2 tsp baking powder
1/2 tsp cinnamon
1/2 cup unsweetened dried coconut
2 eggs
1/4 cup canola oil
additional sugar for sprinkling

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.