Mango Muffins with Banana

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

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 22

Cooling Time 15

Total Time 52

Servings muffins

Calories 209kcal

Author Deborah Harroun

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.
3 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon salt
In another bowl, combine the mashed banana, sour cream, butter, brown sugar, granulated sugar, eggs, and vanilla.
1 cup mashed ripe banana, 3/4 cup sour cream, 1/2 cup unsalted butter, 1/2 cup packed light brown sugar, 1/2 cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract
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.
2 cups diced
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.
1 tablespoon coarse sugar
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.

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