Not too sweet, 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!
Author: Preethi Dhinesh
Preheat the oven to 350 degrees F (180 degrees C).
In a blender, puree the Bananas (3) and Mango Purée (1/2 cup) together.
Melt the Butter (1/2 cup) and set aside. Beat the Eggs (2) and set aside.
In a bowl, mix together the All-Purpose Flour (1 1/2 cups), Granulated Sugar (3/4 cup), Baking Powder (1 tsp), Baking Soda (1 tsp) and Salt (1/4 tsp). Form a hole in the middle of the bowl.
Add the fruit puree, butter, eggs, and Vanilla Extract (1/2 tsp) into the hole and and gently fold the wet ingredients in using a spatula.
If using, add the Assorted Nuts (to taste) and fold them in. Line a muffin mold with paper liners and fill them with the batter.
If using, decorate with Sprinkles (to taste) and bake for 15-20 minutes. To check if they are done, insert a toothpick; if it comes out clean the muffins are done. Let muffins cool before eating.
Nutrition Per Serving
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