Mango Muffins with Banana

Moist muffins with sweet pockets of mango, these Mango Muffins with Banana are the perfect breakfast treat.

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If you love muffins, you’ll also love these Cinnamon Muffins, Chocolate Chip Muffins, or Morning Glory Muffins.

The Best Mango Muffins

Every once in awhile, I’ll get on a mango kick. I’ll come home from the grocery store with 4 or 5 of them. And as much as I just like to eat them, I love to use them in recipes, too! Mango Sorbet, Coconut Shrimp Tacos with Mango Salsa, or freeze some mango chunks to make a Tropical Smoothie. No matter what the recipe – fresh mangoes just make it better!

If you are in the mood to bake with your fresh mangoes, these Mango Muffins are the recipe for you. Super moist from the mango and the banana, with a bit of a crunch on top with some coarse sugar – this muffin recipe really is a great way to start your morning!

Ingredients

• Flour: You’ll need regular all-purpose flour.
• Baking Powder: This is what gives the muffins their lift.
• Cinnamon: I love the warmth the cinnamon brings. Pumpkin pie spice is a delicious substitution, as well.
• Salt: I like to use sea salt, but table salt will work.
• Banana: You want the bananas to be extra ripe for the most sweetness.
• Sour Cream: This gives the muffins great texture and helps them to stay nice and moist.
• Butter: You’ll want to melt the butter and then let it sit for a bit to cool slightly.
• Brown Sugar & Granulated Sugar: This mixture of sugars gives these muffins the perfect amount of sweetness and the best texture.
• Eggs: Use large eggs.
• Vanilla: You could also use almond extract to change things up.
• Mango: You’ll want to use fresh mango that has been diced. Make the dice pretty small so that it mixes into the muffins well.
• Coarse Sugar: I like to use Sugar in the Raw, but any coarse sugar will work. Just look for turbinado sugar.

How to Make Mango Muffins

1: Mix the dry ingredients in a bowl. I like to use a whisk to make sure it gets evenly mixed.

2: In another bowl, add the banana, sour cream, butter, brown sugar, granulated sugar, eggs, and vanilla.

3: Now mix this all together. Make sure this is all mixed together well. It will be lumpy because of the bananas, but you want to make sure everything is incorporated. Again, a whisk is super helpful here.

4: Pour the flour mixture into the bowl with the wet ingredients.

5: Now you are going to want to mix carefully. You don’t need to completely mix it all together yet – there will still be some dry patches.

6: Add your diced mangoes.

7: Gently stir it together, just until the mangoes are mixed in and no more dry patches can be seen.

8: Divide the batter between 18 muffin cups that have been sprayed with nonstick cooking spray. Top with the coarse sugar.

9: Bake until the muffins are baked through, then let them sit in the pan for about 15 minutes before removing from the pan.

Tips and Tricks

Do not over-mix the batter. You will end up with tough muffins.

Store the cooled muffins in an airtight container at room temperature for up to 3 days. They will get softer and maybe a little sticky over time, and the texture is not as good the older they get.

You can also freeze the muffins. Let them thaw at room temperature or in the refrigerator overnight.

Even More Muffin Recipes

Classic Bran Muffins
Apple Cinnamon Muffins
Banana Muffins
Chocolate Banana Muffins
Zucchini Muffins
Brown Sugar Muffins
Carrot Muffins

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Mango Muffins with Banana

5 from 2 votes

Author: Deborah Harroun

Prep Time: 15 minutes minutes

Cook Time: 22 minutes minutes

Cooling Time: 15 minutes minutes

Total Time: 52 minutes minutes

Servings: 18 muffins

Course: Breakfast

Cuisine: American

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Moist muffins with sweet pockets of mango, these Mango Muffins with Banana are the perfect breakfast treat.

1x2x3x

Ingredients

• ▢ 3 cups all-purpose flour
• ▢ 1 tablespoon baking powder
• ▢ 1 teaspoon ground cinnamon
• ▢ 1/2 teaspoon salt
• ▢ 1 cup mashed ripe banana (about 2 bananas)
• ▢ 3/4 cup sour cream
• ▢ 1/2 cup unsalted butter melted and slightly cooled
• ▢ 1/2 cup packed light brown sugar
• ▢ 1/2 cup granulated sugar
• ▢ 2 large eggs
• ▢ 1 teaspoon vanilla extract
• ▢ 2 cups diced fresh mango
• ▢ 1 tablespoon coarse sugar optional

Instructions

• Preheat the oven to 375ºF.
• In a large bowl, whisk together the flour, baking powder, cinnamon, and salt.
• In another bowl, combine the mashed banana, sour cream, butter, brown sugar, granulated sugar, eggs, and vanilla.
• Add the dry ingredients to the wet ingredients. Lightly stir together until mostly combined. Add in the mango, and mix until no dry spots can be seen, being careful to not overmix the batter.
• Spray 18 muffin cups with nonstick cooking spray. Divide the batter between the prepared muffin tins.
• Sprinkle the coarse sugar on top of each muffin.
• Bake in the preheated oven until the muffins are slightly browned and cooked through, about 22 minutes. Let the muffins cool in the tin for 15 minutes, then remove to cool completely or serve warm.

Recipe Notes:

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition Information

Serving: 1muffin, Calories: 209kcal (10%), Carbohydrates: 32g (11%), Protein: 3g (6%), Fat: 8g (12%), Saturated Fat: 4g (25%), Polyunsaturated Fat: 2g, Cholesterol: 40mg (13%), Sodium: 157mg (7%), Fiber: 1g (4%), Sugar: 10g (11%)

Keywords: Mango muffins, muffins recipe