Best Mango Banana Muffins Recipes

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BANANA MANGO MUFFINS WITH LIME GLAZE



Banana Mango Muffins with Lime Glaze image

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

1 ripe mango, peeled and pitted
3 ripe bananas
⅔ cup brown sugar
½ lime, juiced
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground allspice
½ cup butter, at room temperature
3 large eggs
1 cup confectioners' sugar, or as needed
1 tablespoon water, or as needed
1 teaspoon lime juice, or to taste

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

AVOCADO, BANANA AND MANGO MUFFINS



Avocado, Banana and Mango Muffins image

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

1 cup mashed banana
1/2 cup mashed avocado
1/2 cup mashed mango
1/2 cup butter
2 eggs, beaten
1 cup sugar
3 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons vanilla
1/2 cup nuts (optional)

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.

GRITTY BANANA MANGO CORN MUFFINS



Gritty Banana Mango Corn Muffins image

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

1 cup cornmeal
1 cup couscous
3 tablespoons brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup chopped dried mango
2 very ripe bananas, mashed
2 eggs
¼ cup vegetable oil
1 teaspoon vanilla extract
1 cup buttermilk

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

BANANA MANGO MUFFINS RECIPE - (4.5/5)



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.

MANGO BANANA MUFFINS



MANGO BANANA MUFFINS image

Categories     Bread     Fruit     Breakfast

Yield about 12 muffins

Number Of Ingredients 12

1 cups all-purpose flour
1/4 cup rolled oats
1/2 cup sugar
1 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 eggs, lightly beaten
1/3 cup vegetable oil
1/2 tablespoon lime juice
1 1/4 cups diced ripe mango
1 medium ripe banana, mashed

Steps:

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

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