It’s Friday and I’m jetlagged and cranky.
Just kidding, I’m not really cranky! I’m just jetlagged and miss my mom’s tacos. But guess what?? I baked you muffins for breakfast! Delicious, soft fruity muffins with fresh mango puree, chewy dried mango bits, banana and coconut flakes.
If it sounds kinda like an all inclusive carbohydrate vacation, it is.
Using both mango puree and banana puree makes the muffins extremely soft and despite all that fruit, they’re not overly sweet at all. Right before baking, I sprinkled on some raw sugar for an extra crunch and was very pleased with the results!
Also, let’s face it. Everybody bakes blueberry muffins. They’re, like, so 1995. Dare to be different! Viva la mango!
Banana Mango Muffins
makes about 16 muffins
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
1/4 cup canola oil
additional sugar for sprinkling
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.