Mango and Banana Muffins
6 servings
40 minutes
Muffins with mango and banana are a true celebration of flavors, combining tropical sweetness and delicate texture. Their history traces back to traditional American muffins, but the fruity filling brings freshness and exoticism. Mango provides juiciness and a rich aroma, while banana adds natural sweetness and softness. Raisins and walnuts add pleasant contrasting notes, making each bite interesting. Perfect for breakfast or a cozy tea time, they delight both adults and children. They can be served as a standalone treat or complemented with light creamy toppings. The simplicity of preparation makes this recipe accessible even for novice cooks, while the result is always impressive. Enjoy these aromatic muffins as you dive into a world of sunny flavors!
1
Preheat the oven to 180 degrees. Grease the muffin pan with oil or place a paper liner in each cup.
2
In a bowl, mix flour, sugar, baking soda, cinnamon, and salt.
- Wheat flour: 2 glasss
- Sugar: 1 glass
- Soda: 2 teaspoons
- Ground cinnamon: 2 teaspoons
- Salt: 0.5 teaspoon
3
In another bowl, lightly beat the eggs with vegetable oil and lime juice.
- Chicken egg: 3 pieces
- Vegetable oil: 0.8 glass
- Lime juice: 1 tablespoon
4
Combine both mixtures and mix well.
5
Peel the banana and turn it into puree. Dice the mango into small cubes to make 2 cups.
- Bananas: 1 piece
- Mango: 2 glasss
6
Add mango, banana puree, raisins, and nuts to the dough. Mix everything well.
- Mango: 2 glasss
- Bananas: 1 piece
- Raisin: 95 g
- Crushed walnuts: 65 g
7
Fill the molds two-thirds full with batter and bake for 20-25 minutes until done, checking with a toothpick.
8
Leave in the mold for 1 minute, then transfer to a plate.