A great use for those leftover bananas, these muffins are super moist from the bananas and mangos.
Photo Updated September 2013
I used to not like it when a holiday would fall on a Sunday. But now I love it – because it means that the holiday gets spread out over a whole weekend!
We had a great time on Saturday with lots of family, lots of food, and fireworks. And today is going to be full of holiday activities, including being up super early this morning for the balloon festival. I’m so excited!
The only thing that would make it better would be if I still had some of these muffins that I could throw in the stroller to munch on as we check out the balloons! These are a wonderful muffin. The mango flavor is not really stand out, but it does add something and the muffins are super moist. So next time the mangos are calling to you at the grocery store, pick some up to use in these muffins!
- 2 cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 3 eggs, lightly beaten
- ¾ cup vegetable oil
- 1 tablespoon lime juice
- 2 cups diced ripe mango
- 1 medium banana, mashed
- Preheat the oven to 350F. Prepare muffin tins by either lining with paper liners or spraying with cooking spray.
- In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt. In another bowl, lightly beat together the eggs, vegetable oil and lime juice; add to the dry ingredients and stir, just until moistened. Stir in the mango and banana.
- Fill the prepared muffin tins two-thirds full. Bake in the preheated oven until a toothpick comes out clean, 20-25 minutes. Cool for 5 minutes before removing to cool on a cooling rack.